Recipe adapted from Hungry Huy’s Bún Thịt Nướng by Ben Fitzerman and Maureen Gualtieri
September marks the last month when barbecuing outside will probably be enjoyable, so to close out the season with a bang, we have a light, tasty sandwich whose filling absolutely must be grilled! DFC’s Garlic Chili Crisp holds down a marinade for thick slices of extra-firm tofu. Over the flames, the sugars caramelize and meld with lots of aromatic garlic and shallots. When layered on a crispy baguette with cilantro, cucumber, and daikon/carrot pickle, the tofu makes a dynamite centrepiece for a vegetarian bánh mì-style sandwich. (Ben reports that the exact same marinade also works on thinly sliced pork shoulder, grilled and substituted for the tofu.) Enjoy this Vietnamese-inspired sammy as a hearty packed lunch, or dinner on the patio—sweet potato fries are a great side!
Bánh Mì Style Tofu Sandwiches
(Yield: 4 sandwiches)
for marinade
1 small (50g) shallot, finely minced
2 medium (20g) fresh garlic cloves, finely minced
1/4 c (50g) granulated sugar
2 tbsp (20ml) oil from DFC’s Garlic Chili Crisp
1 tbsp (10ml) neutral cooking oil
1.5 tbsp (20ml) soy sauce
1.5 tbsp (6ml) maple syrup
1 tsp (2g) freshly cracked black pepper
for sandwich
4 demi (single serving) baguettes
2 350g packages extra-firm tofu
2 (150g) Persian or mini cucumbers, sliced
half bunch (approx 50g) cilantro, rough chopped
1 c (100g) đồ chua (pickled daikon and carrot mix)
sprig of Thai basil
kewpie mayo, to taste
DFC’s Garlic Chili Crisp crunchy bits, to taste
First, get the marinade started: Whisk together all the marinade ingredients in a medium-sized non-reactive container with a sealable lid. Slice your tofu bricks into eighths, widthwise. Pop the slices into your marinade, seal the lid, and lightly flip and shake over and over until all the slices are well-coated. Refrigerate for at least two hours, up to 24.
When you’re ready to go, start up your barbecue and get an even, medium-to-high heat going. Grill the tofu slices, making sure you get some nice photogenic grill marks on their golden, caramelized outsides! (If you find yourself with out a grill, you can use the broiler in your oven, but watch the slices carefully and take them out when the very edges get a toasty dark brown.)
If you have access to a Vietnamese bakery, do yourself a favour and use real bánh mì buns. Portuguese papos secos work really well too. Or, regular ol’ supermarket baguettes—but be prepared for a stockier sandwich! Whichever buns you have, split them now, and layer your preferred amounts of Kewpie Mayo and Garlic Chili Crisp bits on the bottom. Add cilantro, Thai basil, three or four slices of tofu, cucumber, and finally top with đồ chua (an excellent and easy recipe for this tasty pickle can be found here). Cap with the lids, and enjoy the many flavours and textures of this classic fusion lunch!
