Right down the street from Alex’s apartment there is the most amazing little banh mi shop. The week after she moved in, we began indulging in these tofu banh mi sandwiches. However, eating these sandwiches too often can leave a dent in your wallet and cause your waistband to grow! But seriously, we’ve made a healthier version of this amazing sandwich that you can enjoy any day of the week. —LM + AM
SERVES 2
1 baguette, cut in half and sliced down the middle
1 tsp avocado oil
1 (14-oz [397-g]) package extra-firm tofu, pressed to remove excess water
Soy sauce, to taste
1 cucumber, thinly sliced into vertical strips
1 carrot, cut into thin matchsticks
1 jalapeño, seeded and cut into circles
1 piece lemongrass, smash and remove outer peels and 1” (2.5 cm) off the end, finely diced
Drizzle of balsamic vinegar
Juice of 1 lime, or to taste
1 cup (40 g) fresh cilantro
Preheat the oven to 350°F (177°C). Warm the baguette in the oven for 10 minutes.
Heat the oil in a medium skillet over medium-high heat. Lightly brown the tofu on both sides. This should take about 1 minute per side. Once browned, remove the tofu from the pan and cool on a plate.
Drizzle some soy sauce on the bread. Layer the cucumber, carrot, jalapeño and lemongrass in the baguette. Add the tofu. Drizzle with balsamic vinegar and lime juice. Top the sandwich with cilantro sprigs.
*SEE PHOTO INSERT