This vegan recipe is the perfect international meal that is full of Vietnamese flavor. Tamari, garlic, and cilantro create a robust Vietnamese sandwich that is also gluten-free.
Watch Carolyn Scott prepare this international recipe and share her secrets on the latest episode of The Global Kitchen, here.
Ingredients
1/4 cup stalks of fresh lemongrass, washed and chopped
2 cloves garlic, peeled
1 large (14–ounce) block extra firm tofu, pressed and drained, sliced into 1/4-inch pieces
1/2 cup grapeseed or olive oil
5 tablespoons soy sauce or tamari
Pepper to taste
1 teaspoon sesame oil
Two, 6 to 8-inch baguettes, sliced horizontally in half but not cutting all the way through (sub style)
Vegan mayonnaise, for sandwich (optional)
1/2 medium tomato, thinly sliced
1 small to medium cucumber, peeled and thinly sliced
1 small white onion, thinly sliced (can be raw or sautéed)
1/4 cup cilantro
Jalapeno slices, for sandwich (optional)
Sweet relish, for sandwich (optional)
Kimchi, for sandwich (optional)
Soy sauce or tamari, for sandwich
Preparation
1
Place chopped lemongrass in mortar & pestle and crush pieces until pulverized (you may also mince it if you don’t have a mortar and pestle).
2
Add 2 cloves of garlic in mortar and crush garlic together with lemongrass.
3
In large plastic freezer bag, combine crushed lemongrass and garlic, grapeseed oil, soy sauce, pepper and sesame oil.
4
Mix the marinade well, then add slices of tofu in bag, being careful not to break them but coating well. Let marinate for at least an hour.
5
Heat pan to medium high and fry slices of tofu until both sides are golden brown and crispy.
6
Let cool.
7
Place mayonnaise and tomato slices on the bottom half of the baguettes, then tofu, then cucumbers, onions and cilantro (and any other optional fixings).
