I had my first Bánh mì sandwich a few weeks ago and holy moly, it was unlike any other sandwich I’d ever eaten! So, being the ambitious, amateur cook that I am I wanted to find a way to perfect this sandwich at home. Because eating out is convenient and fun every once in a while, but when you whip up a meal at home you avoid the unnecessary salt and fat, and you know what really goes into your food.

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If you’re avoiding bread due to allergies or other reasons, don’t worry. Although Bánh mì sandwiches are traditionally served on a french baguette, you can easily sub the bread for a green salad, a couple of large romaine lettuce leaves, some rice, or enjoy it all by itself.

Tofu Bánh mì Sandwiches 

Yields ~3 to 4 sandwiches

Ingredients:

  • 1 14oz. pkg. Super firm tofu
  • olive oil, optional (if not using a nonstick pan)
  • baguette or any variation of bread, sliced into sandwich-sized portions
  • For garnish:
    • Just Mayo
    • cilantro
    • avocado
    • fresh lime juice
    • Sriracha

Pickled veggies: 

(Note: this pickling process takes an hour. If you don’t want to wait that long, skip this part and use some of the tofu marinade to flavor sautéed carrots, onion, and other veggies.)

  • 1 small daikon, sliced into matchsticks
  • 2 carrots, sliced into matchsticks
  • 1⁄2 a small cucumber, de-seeded and sliced into matchsticks
  • 1⁄2 jalapeño, thinly sliced
  • 1⁄4 cup plum vinegar
  • 1⁄4 cup rice vinegar
  • 1/4 tsp pink Himalayan salt
  • 1/4 tsp sugar and maple syrup

Tofu Sauce: 

  • 1 tablespoon olive oil or avocado oil
  • 2 tablespoons tamari
  • juice of 1 lime and a pinch of lime zest
  • 2 cloves garlic, minced
  • 2 tsp. minced ginger
  • 2 tsp. minced jalapeño
  • cayenne pepper or red pepper flakes, to taste

Directions:

If making pickled veggies:

  • Place daikon, carrots, cucumbers, and jalapeños in a glass jar with white wine vinegar, rice vinegar, sugar and salt. Ensure the veggies are fully covered by the liquid by adding some extra vinegar or water to the top.
  • Cover, seal and gently shake. Store in the fridge for at least one hour.

For seared tofu:

  • Drain and rinse tofu. Cut into thin, uniform slices (~1/4 inch). Set on a paper towel to drain extra moisture.
  • In a small dish, whisk together the sauce ingredients and set aside.
  • In a large nonstick skillet over med-high heat, place tofu sliced down and cook on both sides until crisp and golden brown (about 5 min. on each side).
  • Reduce the heat to low and add all of prepared sauce mixture, or 3/4 of the sauce if using some of the sauce to sauté some veggies (if you’re skipping the pickling step).
  • Flip the tofu in the sauce to coat evenly and remove from heat.

For seared veggies:

  • Add veggies (carrots, daikon, onion, etc) to a large nonstick pan.
  • Cook until heated through and tender. Then add the remaining sauce mixture.
  • Remove from heat

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For sandwiches:

  • Toast baguette or bread, if desired.
  • Assemble sandwiches with tofu, veggies (cooked or pickled), and top with avocado, cilantro, Sriracha, etc.
  • Enjoy immediately!

 

 

Happy Wednesday!

Coach Jentry

 

Gumsaba Outdoor Fitness Class schedule Thursday 4/16/15

5:30AM Sunrise Danville Womens only class – Coach Briana – Obstacle Course + Supersets

5:30AM Sunrise Danville Mens only class – Coach Joel – Obstacle Course + Supersets

6AM Sunup Lafayette Co-Ed class – Coach Jentry – AMRAP Obstacle Course 

9AM Sunshine Walnut Creek Womens class – Coach Briana – Obstacle Course + Supersets

9:35AM Rose Court Co-ED – Coach Michelle – (private class) Push Pull Circuit 

11:00AM Cytosport HIIT Training – Coach Briana (private class) 

12:00PM Cytosport Power Yoga – Coach Jentry (private class)