Recipe heavily based on Delish Tofu Banhmi recipe
(note: need to measure and weights the next time I make this recipe)
| Category | Ingredient | Quantity (cup/sp) | Quantity (gm) |
|---|---|---|---|
| Tofu | Medium tofu | 1 block (16 oz) | — |
| Marinade | Low-sodium soy sauce | 1/2 cup | |
| Sesame oil | 1 Tbsp. | ||
| Garlic | 3 cloves, peeled (~same volume as ginger) | ||
| Lemongrass (frozen) | 1/4 cup | ||
| Ginger | ½-inch piece, fresh (~same volume as garlic) | ||
| Cilantro | 1/3-1/2cup | ||
| Pepper (whole) | 1 tbsp |
- Dry the tofu. If using medium tofu, be careful not to put too much weight on it as it will cause it to fragment. A bit of water is fine as the marinade is thick and it will add some water for diffusion.
- Blend marinade ingredients until the consistency is smooth.
- Marinate tofu in a vessel for 10 min to 1 day.
- Sear tofu till browned on both sides. The tofu should automatically release from the pan when it’s ready to be flipped.
- Transfer tofu back to the marinade and store it until the sandwiches are assembled (can be 10 min to a day).
- Assemble sandwiches with pickled veggies, Sriracha, and some leafy greens. Preferably use a baguette.