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)|
|1||container (20 ounces)
super firm tofu, cut into
|¼||cup peanut butter|
|2||tablespoons soy sauce|
|3||tablespoons seasoned rice vinegar|
|1||tablespoon brown sugar|
|3||tablespoons sriracha or other hot sauce|
|1||clove garlic, grated|
|Salt, to taste|
|1||large baguette, cut into 4 pieces|
|¼||head red cabbage,
very thinly sliced
|1||large carrot, cut into matchsticks|
|1||jalapeno, thinly sliced|
|¼||cup cilantro leaves|
|1||large 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.
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