Tofu Banh Mi Hoagie

Inspired by the LA Food truck scene I  made the Tofu Banh Mi Hoagie as a special for lunch and  it was a hit from day one.   It was even was mentioned when we won "Best Vegetarian Restaurant" -Best of  Philly by Philadelphia Magazine in 2012. This may seem like a ton of steps for a sandwich but the steps are easy and it's so worth it!  

Look..  This is all you need to make a great sandwich.  

French bread
Chinese Mustard Aioli
Grilled Asian Marinaded Tofu
Vietnamese Pickled Carrots
Fresh Cilantro
(Assembly Required)

Asian Marinated Grilled Tofu

Ingredients

• 1  (14 oz) pkg. Extra Firm Tofu, drained in colander for thirty minutes  
• 4 Limes,  zest and juice
• ½ cup soy sauce
• ½ cup light brown sugar
• 2 inches of ginger, thinly sliced
• 1 tbsp. sesame oil
• 2 cloves garlic, sliced
• 2 scallions

Directions

Makes 8-9 slices

1. Slice tofu in ½ inch wide pieces, layer in shallow glass dish like brownie pan.
2. Combine all ingredients for marinade and stir until  sugar is dissolved, pour over tofu.  
3. Cover with plastic wrap and let marinate at least two hours, up to 2 days in refrigerator..
4. Preheat grill pan or outside grill to about medium high heat.  Having the grill hot prevents tofu from sticking.
5. Brush grill with a little bit of vegetable oil and place tofu on grill.  Grill  5-7 minutes on first side before trying to flip it.  When you have nice grill marks flip over and grill the other side for 5-7 minutes.  (Time on the grill all depends on the temperature of your grill)
6. The tofu should have a crispy exterior with a soft interior.
7. Serve hot right off the grill or just as good room temperature.

Slice tofu in ½ inch wide pieces, layer in shallow glass dish like brownie pan.

Combine all ingredients for marinade and stir until  sugar is dissolved.

Cover with plastic wrap and let marinate at least two hours, up to 2 days in refrigerator.

Brush grill with a little bit of vegetable oil and place tofu on grill.  Grill  5-7 minutes on first side before trying to flip it.  When you have nice grill marks flip over and grill the other side for 5-7 minutes.

Super delicious, tons of flavor!  Smear on everything.

Chinese Mustard Aioli

Ingredients

• 1 Cup Vegan Mayo, I use Vegenaise
• 3 Tbsp. Hot Chinese Mustard
• 1 clove garlic, minced or grated
• 1 tsp. grated fresh ginger

Directions

1. Mix everything together in a medium size mixing bowl.  
2. Transfer to serving bowl or storage container.  
3. Refrigerate until ready to use. Will last in fridge for up to a week.

I love this way to pickle vegetables, perfect application for carrots, daikon radish  or cucumber .

Vietnamese Pickled Carrots

Ingredients

• 4 Carrots, peeled and made into matchsticks with Japanese slicer
• 2 Tbsp. Kosher Salt
• 1 cup Rice Wine Vinegar
• ½ cup Granulated Sugar

Directions

Makes 1 quart of pickled carrots.

1. In a large bowl add the matchstick carrots and salt. With your hands, rub the salt into the carrots until the salt has evenly coated the carrots and let stand 30-40 minutes. They will release a lot of water and become very limp.
2. Rinse the salted carrots under cold water in a colander and rub gently to remove excess salt. Squeeze out any excess water. The carrots should be rubbery, almost like a steamed carrot.
3. In a quart-sized mason jar add rice wine vinegar and granulated sugar, screw on the lid and shake until sugar is dissolved. Add the carrots, put the lid on and shake again to cover carrots with the pickling liquid.
4. Refrigerate for at least 3 hours to allow flavors to develop. Can be stored in fridge for up to two weeks. Serve as a condiment with sandwiches, salads or antipasti.