Today I made Tofu Banh Mi’s from the Lucid Food cookbook. The recipe was super easy to follow and pretty quick too!
Im a pretty big fan of Vietnamese sandwiches, but what I don’t like is the ‘gristle factor’ – I don’t like gristle, cartilage and bumpy things in food that shouldn't be there. Sausages rate very very high on the gristle factor and so does the assorted meats that are normally inside the local Banh Mi’s that we get. Disgusting little surprises, like gristle, totally ruin a meal for me and is probably why we don’t eat a lot of meat in our house. The great thing about these Banh Mi’s is that they are made with tofu! no gristle ♥ !
One of my favorite parts of this recipe was the marinade/spread for the tofu itself. Its was made with anchovies (Jason’s wont know that until he reads this – sorry hun!), miso, garlic, honey, mirin, dijon mustard and olive oil. This marinade adds a ton of flavor to the tofu and really deepens during the baking.
This recipe was a hit! we’ll make it again! what to try tomorrow? hmm..