This is a Vietnamese dish which I just love. We used to have a food truck come by work, the Nom-Nom Truck, that had the best tofu banh mi sandwiches. Inspired by their food, I looked long and hard and came up with the following recipe by combining a few which I found on Pinterest.
INGREDIENTS
4 Bolillo Rolls
1 Package Firm Tofu
1/2 Jalapeño, sliced
Cilantro Leaves (enough to sprinkle on top of each sandwhich)
Vietnamese Pickled Vegetables (see below for ingredients and link to recipe)
Best Foods Mayonnaise, for spreading
Tofu Marinade (see ingredients and recipe below)
2 Tbs. Cornstarch (for cooking the tofu)
3 Tbs. Oil (for cooking the tofu)
VIETNAMESE PICKLED VEGETABLES
(This should be made at least in the morning if not up to 5 days in advance)
Recipe can be found here.
1/2 Cucumber, julienned
2 Carrots, julienned
1/4 Daikon, julienned
1 Cup Sugar
1 Cup Water
1 Cup Rice Wine Vinegar (UNsweetened)
2 tsp Sea Salt or Kosher Salt
Note: This recipe came from one I found on Pinterest. Check the original out here.
TOFU MARINADE:
2 Tbs. Maple Syrup
1 Tbs. Rice Wine Vinegar (UNsweetened)
4 Tbs. Soy Sauce
2 Tbs. Sriracha Sauce
3 Tbs. Sesame Oil
DIRECTIONS
Slice the tofu into strips that are 1/4 in. thick and 1 in. wide. Then pat dry with paper towels until all moisture has been removed.
Mix together the tofu marinade ingredients.
Pour marinade over the tofu which has been pat dry and set aside for 2 hours. Gently flip over the tofu every 30 min. This will ensure the flavors are soaked through.
Pre-heat oven to 400 degrees.
Heat 3 Tbs. of oil for cooking the tofu in a non-stick pan.
Dip tofu into cornstarch and then place in oil. Be sure to cook on all sides until browned. Then set aside to cool.
Cut bolillo rolls in 1/2 and put open face down in oven for 2-4 minutes. You want the outside of the rolls to be crunchy with the inside remaining moist.
Be sure not to overcook the rolls.
Remove rolls from oven and spread mayonnaise on the inside of both sides of the roll.
What's important is the order of the layers in the sandwich. So pay attention...
Add 2 slices of tofu so the bottom is covered.
Add the pickled vegetables. All you need are a few slices of the daikon, carrots, and cucumbers.
Next, you sprinkle cilantro across the sandwich.
And, finally, top the sandwich with a few slices of jalapeños.
If you like things a bit spicier, you can alway top the sandwich off with a drizzle of sriracha mayonnaise!
NOTE: I like to serve this sandwich with fresh spring rolls or pho soup.