Tofu Banh Mi Part 1 – Pickled Daikon and Lemongrass MarinadePosted: March 11, 2012 | |
Since it is pretty spring-y out, I decided that this week would be a sandwich week. That and I like sandwiches. Tomato-Avocado, Shrimp, and Banh Mi.
The Banh Mi requires some prep, so I prepped it today and will make the rest later this week, like tomorrow. Prep here are the pickled carrots-daikon and I decided just to marinate the tofu overnight, because, why not?
I used the recipes here for reference, after staring at several different ones online.
Pickled Daikon and Carrot
What I Used:
2 Large Daikon Radishes
1 Large Carrot
1 Tsp Salt
2 Tsp Sugar
1 Cup Warm Water
Just under 1/2 Cup Sugar – I tried to avoid using this since I don`t like using sugar, but could not figure out a way to mit such a large quantity or to swap it.
1 1/4 Cup Rice Wine Vinegar
What I Did:
Clean the carrot/daikon.
Peel the carrot/daikon. Now here is where I got lazy. I am not so great with following directions when it comes to fussy chopping. I just don`t have the patience. So you are supposed to matchstick cut this up. I thought of grating with the food processor, then decided that the food processor is supposed to be able to julienne cut stuff and since the stupid thing cost me a fortune, I might as well try. I had some fail here, mostly because I assembled the slicer wrong – I don`t use it very often to slice. After getting it on right, I ended up more with triple
length width matchsticks, or thin strips, but that was because I guess I was supposed to chop the veg up more and didn`t bother. The thin strips are good enough for me, you do what you want.
Put in a bowl and add the salt and 2 tsp of sugar and massage it with your hand until it gets liquid-y and soft. So, for a few minutes. I did not wear a glove and this dried my hand, so I would wear a glove if you care about that. But it wasn`t that big of a deal, I put some hand lotion on later like I normally do.
Drain and rinse the mixture. Dissolve the 1/2 cup sugar in the warm water and add the vinegar. Add in the veg. Stir it up and put away in the fridge to marinate for at least 2 hours. I am sticking mine away overnight. They say this can sit for a month, we`ll see. I used a glass container instead of plastic because I not only know nothing about birthing babies, I know nothing about reactive properties and was afraid it might suffer in plastic. If someone reading this know whether or not using glass matters, let me know.
Lemongrass Marinade – For Tofu, but I suppose it would work for Chicken or fish or something.
What I Used:
2 Stalks Lemongrass, broken down and rough chopped – watch this video if you need some help
2 Huge Cloves Garlic
Approx 3 Tablespoons Tamari – I use a gluten free one, you could use soy sauce.
Approx 1 Teaspoon Toasted Sesame Oil
1 lb Extra Firm Lite Tofu
What I Did:
Put everything in a food processor and process together – it can be chunky.
Drain the tofu and wrap in paper towels. Press Out the water into the paper towels.
Slice the tofu into
8 16 cubes and put into a container.
Pour the marinade over the tofu. Shake the container so that it distributes.
Cover and refrigerate overnight, or at least for a few hours.
That`s it – I sat on hold with United trying to get my codeshare ticket number for a flight to Vienna I booked today while I did this. Then I sat on hold some more – I was on hold forever. I cooked like
40 2 meals while on hold! Boo.
I am Eating this.
- Vietnamese Pickled Carrots & Daikon for Bun or Banh Mi (aminerecipes.com)
- Bánh mì Inspired (theincuisition.com)
- Broiled tofu (hergreenlife.com)
- Smoked Tofu (thebudgetbonvivant.wordpress.com)
- Báhn Mì with Lemongrass Pulled Pork- Vietnamese Baguette Sandwich (happygoodtime.com)