- 1 lb tofu extra firm
- 1 1/2 Tbsp lemongrass chopped, white bulb only
- 1 1/2 Tbsp garlic chopped
- 2-3 tsp Sriracha chile sauce
- 2 tsp lime juice
- 2 tsp sugar
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup canola oil divided
- 1/2 cup maynonaise
- cucumber slices
- pickled carrot and/or pickled daikon
- cilantro leaves
- jalapeno pepper
- Cut the tofu crosswise into slabs about 1/4 - 1/3 inch thick. You should have about 8 pieces. Put on a dry dishtowel or several layers of paper towel (set in a tray or on a plate) to drain while you make the marinade.
- In a mini food processor, combine the lemongrass, garlic, sriracha sauce, lime juice, sugar, salt and pepper. Whirl, pausing to scrape as needed, to form a coarse paste. Add 2 tablespoons of oil. Run the machine again to blend well. Taste and tweak as needed to get a salty, spicy, creamy finish.
- Pat the tofu dry then transfer to a plate. Coat with 3 tablespoons of marinade. Set aside. Stir the remaining 1 tablespoon of the marinade into the mayonnaise and set aside.
- Add enough oil (about 2 tablespoons) to coat the bottom of a large nonstick skillet. Heat over medium-high heat. Gently lay down the tofu slabs – they should fit in one layer. Panfry until golden brown and crisp at the edges, about 2 minutes per side. Cool on a rack before making banh mi. Make sure to spread the seasoned mayonnaise on the bread to echo the flavors of the tofu.
- Add desired sandwich veggies and toppings.
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