|Prep Time||30 minutes|
This hot sandwich is a little more complicated than some of the others, but worth the time because it’s so delicious. Based on a popular Vietnamese baguette sandwich called a bánh mi, it brings together sweet vegetables and spicy-savory tofu. The layering of flavors and textures makes it a sort of exotic comfort food.
|1||tsp. freshly ground black pepper|
|¼||tsp. white pepper|
|¼||tsp. ground cayenne|
|½||tsp. sweet paprika|
|1||tsp. dry mustard|
|1||tsp. ground ginger|
|¼||cup soy sauce|
|2||Tbsp. minced chives|
|1||lb. extra-firm tofu, cut into 8 (¼-inch) slabs|
|4||French demi-baguettes, split|
|4||Tbsp. vegan mayonnaise|
|4||Tbsp. chile oil|
|4||fresh cilantro sprigs|
|½||English cucumber, cut lengthwise into 4 slices|
Related recipe: Asian Slaw
This content is from the book The Conscious Cook by Tal Ronnen.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry