Charny Bahn Mi
I told a good friend about the wonders of dry pan frying tofu using a cast iron skillet. He used the shock of it working so well to inspire a sandwich to take to his (anti-tofu) wife while she was stuck at work. Definitely a tasty spin on the classic Vietnamese Bahn Mi sandwich. As with many Vietnamese dishes, this relies on the umami that fish brings, but feel free to use soy sauce or vegetarian versions.
Ingredients
- 4 T Mayonnaise
- 1 t Sriracha (to taste)
- ⅛ t Fish sauce or ½ t Soy Sauce
- 1 T Rice Vinegar
- 1 T Toasted Sesame Oil
- 1 T Soy Sauce
- ½ T Fish Sauce or Soy Sauce
- ½ T Worcestershire Sauce (or a vegetarian version)
- ⅛ t Liquid Smoke
- 1 t Minced Garlic
- ¼ t Crushed Red Pepper or 1 small Thai Bird Chili, minced
- 2 Baguettes
- 4 Slices Provolone Cheese
- 14 oz Extra Firm Tofu
- 1 Small Cucumber
- ½ C Fresh Mung Bean Sprouts, or your favorite Bean Sprouts
- 1 Large Carrot, grated
- 1 T White Vinegar
- Fresh Cilantro
Instructions
- 1 Slice The Tofu The Long Way: Slice the tofu the long way to create two thin patties. Wrap in tea towels and place a cast iron pan on top to press out the excess water.
- 2 Mix The Ingredients For The Spicy: Mix the ingredients for the spicy mayo and place in the refrigerator.
- 3 Mix The Ingredients For The Marinade: Mix the ingredients for the marinade. Set aside.
- 4 Remove The Tofu From The Toweling: Remove the tofu from the toweling and cut into pieces about 1” by 2”.
- 5 Heat The Cast Iron Pan On: Heat the cast iron pan on medium-high heat for a few minutes, until evenly heated.
- 6 Place Tofu Pieces In The Pan: Place tofu pieces in the pan, being careful that they do not touch- otherwise they will cook together.
- 7 Occasionally Check The Tofu- When It: Occasionally check the tofu- when it is evenly browned flip the pieces. If they are browning too quickly for them to release their moisture, reduce the heat.
- 8 Repeat Until All The Tofu Pieces: Repeat until all the tofu pieces are done. Add the pieces to the marinade, tossing occasionally. Marinate at least 30 minutes or until they have absorbed some of the marinade. Overnight is ideal.
- 9 Grate The Carrot And Toss With: Grate the carrot and toss with the white vinegar. Set aside.
- 10 Peel, Deseed And Slice The Cucumber: Peel, deseed and slice the cucumber into slightly thick slices, about ⅓“. Set aside.
- 11 Rinse The Mung Beans And Set: Rinse the mung beans and set aside to drain well.
- 12 Slice The Baguettes In Half, Lengthwise: Slice the baguettes in half, lengthwise, and spread 1 T of spicy mayo on each half.
- 13 Slice The Provolone In Half To: Slice the provolone in half to create 8 pieces. Place 2 pieces on each half of baguette. Broil until melted but not bubbling and browned.
- 14 Top With The Tofu, Then The: Top with the tofu, then the vegetables and fresh cilantro.
- 15 Transfer The Marinade To A Small: Transfer the marinade to a small dish with a spoon.
- 16 Serve Immediately, Letting Your Guests Spoon: Serve immediately, letting your guests spoon additional marinade on their sandwich if they want!
Pro Tips & Delicious Variations
- Try adding grated daikon or other Asian vegetables with the carrot and vinegar.
- Traditional Bahn Mi uses liver pate - try the Tempeh Pate with this recipe.
- These make a great picnic sandwich as the spicy mayo will soften the bread and the provolone will keep it from getting soggy.