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The Boston Globe

Food & dining

seasonal recipe

Recipe for grilled tofu banh mi

Karoline Boehm Goodnick for The Boston Globe

Serves 4

Tofu is a great starting place for any combination of flavors. To make the filling for this popular Vietnamese sandwich, create a sweet and spicy marinade with peanut butter and sriracha, then grill planks of tofu over a very hot grill. If they crumble as you lift them off, don’t worry. You’ll cut them later to tuck into the sandwich.

Vegetable oil (for the grill)
1container (20 ounces)
super firm tofu, cut into
4 planks
¼cup peanut butter
2tablespoons soy sauce
3tablespoons seasoned rice vinegar
1tablespoon brown sugar
3tablespoons sriracha or other hot sauce
1teaspoon water
½cup mayonnaise
1clove garlic, grated
Salt, to taste
1large baguette, cut into 4 pieces
¼head red cabbage,
very thinly sliced
1large carrot, cut into matchsticks
1jalapeno, thinly sliced
¼cup cilantro leaves
1large scallion, thinly sliced
Juice of 1 lime

1. Light a charcoal grill or set a gas grill to high. Clean and oil the grates well.

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2. In a small bowl, whisk together peanut butter, soy sauce, 2 tablespoons of the rice vinegar, brown sugar, 1 tablespoon sriracha or other sauce, and water. On a rimmed baking sheet, lay the tofu planks and spread both sides with marinade.

3. In a small bowl, whisk together the remaining 2 tablespoons sriracha sauce, remaining 1 tablespoon rice vinegar, mayonnaise, garlic, and salt.

4. Grill the tofu for 3 to 5 minutes on a side or until heated through. Dice grilled planks into ½-inch pieces.

5. Slice the pieces of baguette horizontally but not all the way through, so one long side stays hinged. Spread the cut sides with the mayonnaise mixture. Layer with cabbage, carrot, jalapeno, and tofu. Sprinkle the sandwiches with the remaining mayonnaise mixture. Top with cilantro, scallion, and lime juice.

Karoline Boehm Goodnick

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