Tofu makes a surprise appearance in this totally delicious riff on a classic banh mi from Food & Wine's Kay Chun. A combination of ham, liverwurst and thinly sliced firm tofu is sandwiched with supercrunchy pickled fresh vegetables, cilantro and spicy chiles.
Slideshow: More Vegetarian Sandwiches
1 cup distilled white vinegar
1 tablespoon kosher salt
1 teaspoon sugar
3 garlic cloves, crushed
3 ounces hothouse cucumber, julienned
4 ounces daikon, peeled and julienned
4 ounces multicolored carrots, peeled and julienned
One 14-ounce package firm tofu, drained and sliced 1/8 inch thick
Thinly sliced serrano or jalapeño chiles and cilantro sprigs, for garnish
How to Make It
In a medium bowl, combine the vinegar, salt, sugar, garlic and 1/2 cup of water and whisk until the salt is dissolved. Add the cucumber, daikon and carrots and mix well. Let stand for 30 minutes, tossing occasionally. Drain the pickled vegetables and pick out and discard the garlic.
Meanwhile, line a baking sheet with paper towels. Arrange the tofu slices on the sheet in a single layer and top with more paper towels. Gently press to remove excess water.
Spread the mayonnaise on the top half of the split baguette; spread the liverwurst on the bottom. Arrange the ham slices on the liverwurst, slightly overlapping the slices, then top with the tofu and pickled vegetables. Garnish with chiles and cilantro sprigs. Close the sandwiches, cut into 4 pieces and serve.
The drained pickled vegetables can be refrigerated for 3 days.
Tangy, summery Gose.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.