Nate and I are almost totally set up in our new place, which feels amazing after what seems like months of uncertainty. To celebrate finally feeling at home, last night I cooked dinner for the two of us. I have to be honest it felt incredible to be creative again. I'm sure a lot of you readers can relate to feeling unmotivated, uninspired and just generally down in the dumps due to the current state of things. I guess that's the new great equalizer - depression and lethargy.
Anyway, on to the recipe!
Teriyaki Tofu Bahn Mi with Pickled Vegetables
Pickled Vegetables
1 Cucumber, thinly sliced
1 Jalapeno, stem removed and thinly sliced
1 Large Carrot, peeled and grated
1 C Apple Cider Vinegar
4 Tsp Sugar
Thinly slice the cucumber.
Remove the stem from the jalapeno and thinly slice into rounds. The seeds and ribs in the peppers provide spice to the pickled veggies but can be removed if you're not a spice fan.
Remove the outer peel from the carrots and create carrot shreds using a vegetable peeler or the largest grate size of a box grater.
Place all vegetables in a bowl and set aside.
In a small sauce pan, bring the Apple Cider Vinegar and Sugar to a rolling boil for 2 minutes stirring occasionally.
Pour the liquid over the vegetables and refrigerate until ready to serve.
Store remaining vegetables and pickling liquid in a glass jar and refrigerate for up to 2 weeks. These vegetables taste amazing on their own or when added to a bowl of Soy Sauce flavor 10 cent instant noodles.
Teriyaki Tofu Bahn Mi
16 oz Firm Tofu, drained and pressed
1 C Teriyaki Marinade, divided
Cooking Spray
1/4 C Mayonnaise
4 Tbsp Sriracha Hot Sauce
1 Tsp Tajin Classico Seasoning, optional
4 Hoagie Rolls, toasted
1 C Fresh Cilantro, chopped for garnish
1/2 Fresh Lime Wedge, for garnish
Drain liquid from tofu, wrap in a paper towel and place on a plate. Top the paper towel wrapped tofu with a cast iron skillet or another heavy object to remove excess liquid and press for 30 minutes. Pressing tofu makes a HUGE difference in the final product's texture and how well the marinade penetrates the "meat". Do not skip this step!
While you're waiting for your tofu to flatten, make the sauce for the bahn mi. In a bowl, combine mayo, sriracha (use less if you're not a spice fan) and Tajin. Quick word about Tajin, this seasoning is my go-to for everything from potatoes to eggs to fruit! There's a little heat from chili pepper, a tartness from lime and a great salinity from salt. All together, this seasoning is the best and you need to pick some up ASAP.
Preheat oven to 350 degrees.
After the tofu has been pressed, pat dry with another towel and slice in half length-wise. Place both halves of the tofu in a deep oven-safe dish and cover with 3/4 C of teriyaki marinade. Bake tofu for 10 minutes, flip to coat other side with marinade and bake another 10 minutes. Remove tofu from the oven and slice into 1 inch-long, 1/4 inch-wide, and 1/4 inch-thick pieces.
Coat skillet over medium-high heat with cooking spray and saute tofu strips for 5 minutes per side. Add the remaining marinade to the skillet in batches to evenly coat the tofu.
Slice the hoagie rolls down the middle and flay out for maximum sandwich stuffing. Slather both sides of the hoagie roll with Sriracha mayo. Place 3-4 slices of cooked tofu along the length of the rolls, top with 1 C of pickled veggies, sprinkle on fresh cilantro and squeeze some lime juice for acidity.
These sandwiches are filling and flavorful! There's sweetness and umami from the teriyaki marinade, crunch from the pickled veggies, and freshness from the cilantro! Is this your typical bahn mi sandwich? No. Is this a great vegetarian substitute? Heck yes! This sandwich will definitely be making the list of regular dinner rotations.
Hope you enjoy it! Drop a comment if you decide to try out this recipe!
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