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Made a tofu banh mi (lemmy.world)
submitted 3 months ago by to c/cooking@lemmy.world
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Shot from the night before which shows the interior:

I pressed slices of firm tofu on towels to pull out excess moisture before marinading it in a blend of garlic, ginger, lime, fish sauce, and hoisin, and then searing. Topped with fresh mint, cilantro, parsley, cucumber, and serrano, as well as some quick pickled carrot, red onion, and radish. I also added some leftover herbed yogurt sauce for the heck of it, which turned out pretty good.

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[–] 7 points 3 months ago (1 child)

Damn that looks good!

I find banh mi veganize better than one would expect.

I had made a mushroom pate for mine when I tried it and I strongly recommend doing the same. Enjoyed eating that shmeared on any old thing.

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  • [–] [S] 2 points 3 months ago (1 child)

    I had been thinking of doing avocado as a fatty pate equivalent, but the last one I had ended up being too far gone :(

    A mushroom pate is a great idea, I'll have to try that.

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  • [–] 3 points 3 months ago

    Ahhh shame, that's the right kinda texture and fatty mouth feel!

    If I find the recipe I used again, I'll share it. There's a number out there and they are largely similar, but the one I made deglazed with wine or brandy and I strongly recommend doing that. It adds a really decadent flavor to the pate, even if it's not typical for a Vietnamese pate.

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    • [–] 5 points 3 months ago

    All bahn mi is awesome.

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    [–] 4 points 3 months ago

    I have an intolerance for unfermented soy. Don't care; I'd still mow down a couple of those.

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    [–] 3 points 3 months ago

    Sandwiches don't usually get proper credit and they fully deserve it.

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    [–] 3 points 3 months ago

    Banh Mi is such a nice sandwich! Looks great!

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    [–] 3 points 3 months ago

    Nice! Looks good. My only suggestion is maybe try soy curls instead of straight tofu, texture tends to be better. Made those a few times (figured out the recipe from a local Vietnamese bakery), tastes soo good.

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    [–] 2 points 3 months ago (1 child)

    that looks amazing, was the tofu on a grill or did you get that char on a pan?

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  • [–] [S] 4 points 3 months ago (1 child)

    I patted the slices dry post-marinade, then seared them in a pan in batches. At the end I stuffed all the seared slices in the pan and drizzled on the leftover marinade, which cooked into a light glaze.

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  • [–] 3 points 3 months ago

    love the reusing the marinade for a sauce bit, gorgeous char for a pan sear, my hat is off to you, I feel like I struggle to get a good texture on tofu, but I usually go for cubes not slices- might have to experiment with slices a bit since it would be easier to keep track of the sear for ~6 slices instead of ~64 cubes.

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