Lemongrass-Cilantro Tofu Bánh Mì

Description

Source: COOK COLOR - MARIA ZIZKA

A vegan and very green version of bánh mì. The tofu marinates in coconut milk dyed green by cilantro and serrano chile, and then the leftover marinade is spread on the sandwich bread as if it were mayonnaise.

Ingredients

• 3 lemongrass stalks
• 4 garlic cloves, peeled
• 4 scallions, coarsely chopped
• 1 (2-inch/5 cm) piece fresh ginger, peeled and finely grated
• 1 small serrano chile, seeded and coarsely chopped
• Finely grated zest and juice of 2 limes
• ¾ teaspoon fine sea salt
• 2 bunches cilantro, lower stems trimmed
• 1 (13.5-ounce/400 ml) can full-fat coconut milk
• 1 (14-ounce/400 g) package extra-firm tofu, cut into ½-inch-thick (1.5 cm) slabs
• 4 Vietnamese-style soft baguette rolls
• 2 Persian cucumbers, thinly sliced lengthwise
• 1 jalapeño, stemmed and thinly sliced
• 2 avocados, pitted, peeled, and sliced

Directions

1. Trim off and discard all but the bottom few inches of the lemongrass stalks.
2. Peel away the fibrous green layers until you reach the softer purple-white interior.
3. Chop coarsely and place in a food processor.
4. Add the garlic, scallions, ginger, serrano, lime zest, lime juice, salt, and 1 bunch of cilantro.
5. Process into a paste.
6. Heat a saucepan over medium-high heat.
7. Open the can of coconut milk and spoon the thick, creamy part that has risen to the top into the pan.
8. Add the lemongrass paste and cook, stirring often, for a few minutes.
9. Pour in the remaining coconut milk and bring to a simmer, then remove from the heat.
10. Place the tofu in a dish large enough to accommodate the slabs in a single layer.
11. Pour in the lemongrass sauce.
12. Let marinate at room temperature for at least 10 minutes or cover and refrigerate for up to 3 days.
13. To serve, split the rolls lengthwise, leaving them hinged on one side.
14. Toast them under the broiler for a few minutes, if you like.
15. Meanwhile, coarsely chop the remaining cilantro.
16. Spread some of the lemongrass marinade on the bread.
17. Arrange some lemongrass tofu on one side and top with the cucumber, jalapeño, avocado, and remaining cilantro.

Yield: Serves 4