Tofu and Mushroom Banh Mi
Asian-Inspired RecipesBudget RecipesLunchMain DishesMushroomsSandwichesTofuVegetarianVietnamese CuisineWeekday Recipes
Ингредиенты
- 3/4 lb (340 g) firm tofu, thinly sliced
- 3/4 lb (340 g) white or shiitake mushrooms (remove the shiitakes stems), quartered
- 3 tbsp (45 ml) hoisin sauce
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 ml) sambal oelek
- 1 tsp garlic powder
- ½ tsp Chinese five-spice
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp sugar
- 1 large carrot, cut into thin julienne
- 1 baguette
- Mayonnaise, to taste
- 1 small English cucumber, cut into thin julienne
- ¼ cup (10 g) cilantro leaves
- 1 green onion, thinly sliced
- 1 bird’s eye chili pepper, seeded and thinly sliced (optional)
Инструкция
- With both racks in the middle positions, preheat the oven to 425°F (220°C). Line two baking sheets with silicone mats or parchment paper.
- Spread out the tofu slices on one baking sheet and the mushrooms on the second baking sheet.
- In a bowl, combine the remaining ingredients. Using a pastry brush, cover the tofu with one-third of the mixture. Pour the remaining mixture over the mushrooms and toss to coat well. Bake both sheets at the same time for 20 minutes, stirring the mushrooms halfway through cooking (it is not necessary to flip over the tofu).
