Tofu Banh Mi Sandwiches

Name: Tofu Banh Mi Sandwiches
Yield: serves 4
Ingredients: Olive oil for greasing; 14 ounces extra-firm tofu, drained and sliced crosswise 1/4 inch thick; Salt and freshly ground black pepper; 3 anchovy fillets; 2 cloves garlic; 2 tablespoons honey; 2 tablespoons mirin; 2 tablespoons sweet white miso; 2 tablespoons Dijon mustard; Salt; 1/4 cup olive oil; 2 kirby cucumbers, halved lengthwise, seeded, and cut into 1/4-inch half moons; 1/2 cup white vinegar; 2 tablespoons honey; 1 star anise; 1 teaspoon salt; 1 fresh baguette; Leaves from 1 small handful fresh cilantro; Leaves from 1 small handful fresh mint; 1 fresh jalapeño, seeded and thinly sliced

December 14, 2011

Banh mi sandwiches are a Vietnamese street food. Instead of the typical pork and mayonnaise, this version features baked tofu, an anchovy-miso dressing, and cucumber pickles. A key element of banh mi sandwiches is fresh bread—day-old bread is too dry. The best bread to use is a thin-crust white flour baguette that won’t overwhelm the sandwich fillings. Try making these sandwiches for a July picnic.

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