Lemongrass Ginger Seared Tofu Bahn Mi w/ Sesame Oregano Aioli + Quick Pickled Veggies,

Lemongrass Ginger Seared Tofu Bahn Mi w/ Sesame Oregano Aioli + Quick Pickled Veggies,

Difficulty: 3/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)

Prep & Cook Time: 40 minutes
Servings: 4

The Challenge: Buffalo Wings

It is time for Tofu Bahn Mi!

Ever had a bahn mi sandwich? If you have, you know its a slice of heaven. If you haven't, you have meen missing out for sure. Bahn Mi is made with many forms of meat but actually a lot of Vietnamese restaurants have vegetarian options. Tofu versions can often be found. They also include pickled veggies (typically cucumber, daikon, and jalapeƱos) and a mayo spread. On top, we typically have cilantro and sriracha. 

For this we made some quick pickle veggies as they typically can take hours, but I wanted a simpler quick version. Additionally, we made a delicious lemongrass ginger marinade that we seared the tofu in as well. The thing that takes the cake is this sesame and oregano aioli made with rice wine vinegar. All of that goes between a nice crusty loaf!

This recipe takes just about 30-40 minutes to make but will be so tasty. Like any good artist, you have certain favorite songs. This dish is immensely satisfying and has such a great lemongrass gingery pickly sesame flavor that makes me want more and more and more.

Best part yet - it is very good for you!

Let's get into it!


Tofu + Marinade

  • 14 oz extra firm tofu, cut into 8 pieces
  • 1 tbl olive oil
  • 2 tbl liquid aminos (soy sauce)
  • 1 lime, juiced
  • 1 clove of garlic, minced
  • 1 inch of ginger, minced
  • 1 stalk of lemongrass, dice bottom 3-4 inches of stalk
  • pinch of oregano
  • pinch of cumin
  • pinch of pepper

Sesame Oregano Aioli

  • 1/4 cup of vegan mayo
  • 1.5 tbl sesame oil
  • 1 tbl rice vinegar
  • pinch of ginger
  • pinch of cumin
  • pinch of oregano

Pickled Veggies

  • 1/3 cup of daikon, cut into matchsticks
  • 2 medium carrots, diced into small circles
  • 2/3 medium red beet, small peels
  • 1 medium jalapeno, diced
  • 1 cup rice vinegar
  • 2/3 cup water
  • pinch of oregano
  • pinch of bay leaf powder
  • pinch of salt

Other

  • 4 loaves of crusty bread
  • cilantro
  • sriracha

Equipment You'll Need:

Cutting Board . Medium Cutting Knife . Measuring Cups . Measuring Spoons . Three Medium Bowls . Silpat or Parchment Paper . Baking Pan . Whisk . Serving Dish


Before You Cook:

  • Preheat oven to 450F
 1. Cut up all your veggies. 

1. Cut up all your veggies. 

 2. Add all your veggies to a large mason jar. Pour in vinegar plus water with spices. Set aside until ready to construct sandwiches.

2. Add all your veggies to a large mason jar. Pour in vinegar plus water with spices. Set aside until ready to construct sandwiches.

 3. Place all the ingredients for your marinade into a small bowl and whisk together. 

3. Place all the ingredients for your marinade into a small bowl and whisk together. 

 4. Pour marinade, 1 tbl of vegan butter, and place tofu pieces into castiron pan. Cook until edges are seared. About 8 minutes.

4. Pour marinade, 1 tbl of vegan butter, and place tofu pieces into castiron pan. Cook until edges are seared. About 8 minutes.

 5. While the tofu is cooking, mix together the aioli.

5. While the tofu is cooking, mix together the aioli.

 6.  Once all those recipes are done, put together your spread of pickled veggies (should have soaked for 15-20 minutes), sriracha, cilantro, aioli, tofu, and bread.

6.  Once all those recipes are done, put together your spread of pickled veggies (should have soaked for 15-20 minutes), sriracha, cilantro, aioli, tofu, and bread.

 7. To serve, give yourself a nice helping of pickled veggies, cilantro, tofu, aioli, and sriracha. Enjoy!

7. To serve, give yourself a nice helping of pickled veggies, cilantro, tofu, aioli, and sriracha. Enjoy!

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