Banh Mi

I first had banh mi at a brewery, which is the most random place to experience asian food. However, my experience was so positive that I decided to explore other versions of it and created my own. For anyone that hasn’t experienced the tastiness that is the banh mi, it is a deliciously savory sandwich with sesame tofu and a cabbage slaw. Some Sriracha never hurt either 😉

Sesame Crusted Tofu:

1 Package Extra Firm Tofu
1/2 cup Soy Sauce
1 Tablespoon Hoisin Sauce
2 Tablespoons Garlic Chili Paste (Check the Asian foods aisle in your grocery store)
1 Teaspoon Black Pepper
2 Cloves Minced Garlic
1 Tablespoon Minced Ginger
1 Tablespoon Sesame Seeds
1/4 Cup Flour

Cabbage Slaw:

2 Cups Cabbage (green, purple, half and half, doesn’t matter)
1 Jalepeño
1/4 Cup Cilantro
2 1/2 Tablespoons Apple Cider Vinegar
Salt
Pepper
2 Teaspoons Brown Sugar

The slaw is very easy. Chop the cabbage, jalepeño, and cilantro and combine them in a bowl with the vinegar, salt, pepper, and sugar. Let it sit in the fridge for at least an hour (overnight is even better).

When it comes to cooking the tofu, the process is similar to my recipe for Crispy Tofu Sandwiches. You will start by cutting the tofu into slices, patting it dry, and setting up a little assembly line. To make the marinade for the tofu, combine the soy sauce, hoisin, garlic chili paste, black pepper, garlic, and ginger in a bowl. Set aside. In a small plate, combine the flour, sesame seeds, and a little bit of salt and pepper.

Place a small amount of olive oil in a flat pan and put it on medium high heat. Dip the tofu into the marinade, shake off the excess, and dredge both sides of the tofu in the flour/sesame mixture. Once coated, set in straight into the hot pan.

Cook the tofu on each side until a brown crust forms and then set it on a paper towel to catch any extra oil.