Orange Teriyaki Tofu Banh Mi

Written By Prashad Wadhwa

Banh Mi is a traditional Vietnamese sandwich filled with a protein(in this case tofu) herbs and pickled vegetables making it a nutritious and high protein option perfect for lunch or a low effort dinner. For this dish we used made an orange teriyaki sauce with orange juice that bring out a subtle but rich orange flavor in the tofu. This is paired with ginger, garlic, and a sriracha mayo to balance out the sweetness with a spicy kick.

Instructions

Set a large skillet on medium-high heat and add cooking oil. While the pan heats pat down the tofu with a towel and make slices around a quarter of an inch thick down the longer side of the tofu.

Next add the tofu slices into the skillet making sure that none of the slices overlap in order to fry evenly and cook until the bottom side is golden brown, then you will flip and repeat(A helping tip for cooking tofu is to frequently shake the pan to prevent the tofu front sticking and to evenly coat the tofu in oil). When the tofu is near done add the diced garlic and ginger and cook until toasted.

To make the sauce add the corn starch and a few tablespoons of water to a bowl. Stir until the starch is fully dissolved then add the rest of the ingredients and stir again.

After the Tofu is finished quickly stir the sauce and add to the pan with the tofu. Turn the heat down to medium and cook the sauce and tofu for around 5 minutes or until it turns dark brown and thickens.

To assemble the banh mi you will slice your bread rolls lengthwise leaving room at the back so they can open and close and toast them in the oven or toaster until they have a crispy exterior. Next you will combine mayonnaise with sriracha to your desired level of spiciness. Once the roll is toasted spread the spicy mayo on one side. Next add the pickled veggies cucumber strips, cilantro, and any other topping you want(we added microgreens) in your banh mi. Place 2-3 pieces of tofu on top and firmly close the sandwich. Slice in half and enjoy with a soy sauce and sriracha.

Ingredients

  • 1 block of Extra firm tofu

  • 3 French or bolillo rolls

  • pickled carrot

  • pickled red onions

  • handful of cilantro

  • 1 cucumber cut in strips

  • microgreens

  • 2 tablespoons minced ginger

  • 3 cloves garlic minced

    Spicy Mayo

  • 3 tbsp Mayonnaise

  • sriracha

    Orange Teriyaki Sauce

  • 1.5 tbsp corn starch

  • ¼ cup soy sauce

  • 2 tbsp rice wine vinegar

  • 2 tbsp orange juice

  • 1 tbsp honey

  • 1.5 tbsp brown sugar

  • ½ tsp onion powder

Prashad Wadhwa
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