Tofu Bahn Mi Sandwich with Radish Microgreens
Updated: May 14, 2021
Replace the radish with some crispy radish microgreens for a colorful Bahn Mi Sandwich filled with pickled veggies, cilantro, spicy mayo, and crispy tofu.
Ingredients (Serves 4):
For the Tofu
1 14 oz block extra firm tofu, pressed
2 TBSP low sodium soy sauce
1 TBSP Hoisin Sauce
1 TBSP sugar or agave syrup
1 TBSP lime juice
2 tsp Sriracha or chili garlic sauce
1 tsp garlic powder
1 tsp onion powder
For the Pickled Veggies
1 carrot, sliced thin
1 cucumber, sliced thin
1 small jalapeno, sliced thin
1/3 cup rice vinegar
2 TBSP sugar or agave syrup
1/4 tsp salt
For the Sandwich
1-2 Cups Radish Microgreens
Remove the tofu from the package and dab off excess moisture with a towel.
Wrap one or two paper towels around the tofu block.
Place a plate or small cutting board on top of the tofu. Then place a weight, such as a can of beans on top.
Let sit for at least 30 minutes. If the towels become too saturated with water, replace them so more water can be absorbed out of the tofu.
Slice the tofu into 1/2-inch squares that will fit your sandwich bread.
Mix the soy sauce, Hoisin sauce, sugar, lime juice, Sriracha, garlic, and onion powder in a big plastic ziplock bag. Place the tofu slices in the ziplock bag, and give a gentle shake to coat the tofu in the marinade. Place in the fridge to marinate for 1 hour.
Meanwhile, prepare the Pickled Veggies by combining the ingredients in a bowl, mixing well, and leave in the fridge for at least 30 minutes.
Preheat the oven to 400 degrees Fahrenheit.
After an hour, remove the tofu from the marinade and place on a foil-lined or oiled baking sheet. Do not wipe off excess marinade. Bake for 15 minutes, flip and bake another 10 minutes.
Toast a baguette, spread on some spicy mayo, layer on a couple pieces of tofu and top with the pickled veggies, cilantro, and the radish microgreens.