How about a Tofu Banh Mi Sandwich to celebrate Friday? I’m into it.
There’s a little international market here in Nashville that’s famous for their banh mi sandwich. When you first go in, you expect to see some kind of a deli area with someone standing behind the counter waiting to take your order. But, this is not the case. After wandering around the store for a whole convinced we were missing something, we finally figured out that you simply have to ask the guy at the checkout for the sandwich who then radios to the back to make it. <<<<fyi in case you’re every in Nashville and looking for a really good banh mi.
I honestly didn’t know what a Banh Mi sandwich was until a couple years ago and I must say that I’m pretty into it. Toasty (GOOD) bread, pickled veggies, cilantro & jalapeno, and some deliciously marinated protein (tofu for me, liver pate and pork for Stephen).
The very first thing that needs to happen is getting those veggies sliced and into a jar of liquid to pickle. Most often, these sandwiches have carrots, cucumber, and daikon in them but I went to 2 different stores and couldn’t find daikon. So, I just went with some multi-colored carrots and cucumber instead.
I have an odd fascination (dare I say love?) for pickling veggies. I have 3 cucumber plants grow this summer, 2 of which are pickling varieties, and I plan to make LOTS of dill pickles :)
Preferably the vegetables are started the night before but if you start them day of, no biggie. ( I may have done that)
The tofu also needs a good little marinade.
Then it’s all assembled between a delicious baguette with some sriracha mayo, jalapeno (but not too much), and a bunch of cilantro.
If you’ve never tried making a Banh Mi sandwich at home, I highly recommend it. Super easy and SO yummmmmy :) Happy weekend, friends!