Banh Mi with Tangy Lemon Glazed Blackened Tofu (Lemon Balsamic)
/A crispy rice coating finished with a tangy lemon glaze makes this Banh Mi sandwich stand out. Then adding lemon balsamic to the veggies serves up the pickled taste in a unique way and perfects a lemony sweet & sour taste sensation.
Ingredients:
2 French baguettes
1 package hard tofu
rice flour (@ 1/2 cup)
blackened seasoning
sesame oil
extra virgin olive oil
soy sauce
enfuso lemon balsamic vinegar
vegetables (approx. 2 Persian cucumbers, 1/4 small red onion, 1-2 medium carrots, 16-20 large basil leaves)
spices (chili powder, dried thyme)
mayonnaise or veganaise
Prepare the tofu – Wrap tofu in paper towels, put on a plate and place a heavy object on top. Allow to sit for 5 minutes to press out the moisture. Repeat a few times until the paper towels come out pretty dry. Then cut the block of tofu in half, tip each half on its side and cut each into four slim pieces. This should produce 8 rectangular slim sandwich sized pieces.
Prepare the toppings – Thinly slice the red onion. Grate the carrots. Roll the basil leaves and slice into thin strips chiffonade style. Mix them together and set aside. Slice the cucumbers into thin rounds, you will need 4-5 per sandwich so 32-40 rounds.
Cut and warm the bread - Cut each baguette into four pieces. Slice part way through so the bread opens. Wrap in foil and and place in a 250 degree oven to warm.
Make the tofu coating – Mix 1/4 cup rice flour with water in a shallow bowl until it forms a thin watery paste. Mix another 1/4 cup rice flour with 2 tablespoons of blackened seasoning in another shallow bowl.
Fry the tofu – Depending on the size of your pan, you may be able to cook all eight pieces at once or do in two batches of four. Heat equal parts sesame oil and extra virgin olive oil in a non-stick pan. Dip each piece of tofu for your batch size in the rice flour water and then in the seasoned rice flour and place in the heated pan. Sauté the tofu until light brown and crispy on both sides adding more oil as needed, and then set on a paper towel to drain. (Make extra rice flour mixtures as you go if needed.)
Make the sauce – Combine 1/3 cup lemon balsamic, 1/3 cup soy sauce, 1 tablespoon of chili powder, 1 tablespoon of dried thyme, and 1 tablespoon of water. Warm in a pan, and when it starts to bubble add the tofu back to the pan. Allow the sauce to reduce and coat the tofu by gently flipping the tofu cakes and drizzling sauce over the tops. When the sauce at the bottom of the pan is almost gone, and the tofu is well glazed you are done.
Assemble the sandwich – Toss the veggies with enfuso lemon balsamic vinegar. Slice the baguette open and spread mayo inside. Place a layer of cucumber. Top with the glazed tofu, and then a layer of vegetables.
