Vegetarian tofu banh mi
May 16, 2012
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Serves 4
| ½ | cup sugar |
| ½ | teaspoon salt |
| ¾ | cup boiling water |
| 1 | cup distilled white vinegar |
| 2 | large carrots, cut into thin matchsticks |
| 2 | daikon, cut into thin matchsticks |
| 1⅓ | loaves crisp baguettes, the whole bread cut into thirds |
| ⅓ | cup mayonnaise |
| 2 | tablespoons sweet red chili sauce |
| 8 | pieces baked tofu |
| 2 | jalapeno peppers, thinly sliced |
| ½ | English cucumber, thinly sliced |
| ½ | bunch fresh cilantro |
1. In a bowl, stir the sugar, salt, and boiling water until sugar dissolves. Add vinegar, carrots, and daikon; toss well. Refrigerate for 30 minutes.
2. Slice the bread lengthwise. If it is dense, pull out some of the filling. Spread each side of bread generously with mayonnaise and chili sauce. Add tofu, jalapenos, cucumbers, and the pickled carrot mixture, and several sprigs of cilantro.
3. Close sandwiches and serve with extra pickled carrots and daikon. Sally Pasley Vargas
© Copyright 2012 Globe Newspaper Company.
