June 10, 2021
We have reached the peak of warm weather heading into June. June in Ohio is usually when the weather begins to settle into its warm rhythm. Kevin and I have been taking advantage of the warm weather by going on longer walks whenever we get a chance. One of my favorite activities other than going for leisurely strolls is to pack some food and head to the local park for an afternoon picnic. Right by where we live is a beautiful park with walking trails, picnic tables, and ponds for fishing. I have been using the warmer weather as the motivation to pack food into portable containers and take them along with us to enjoy at the park. My latest food obsession has been putting a spin on the classic bánh mì. Recently, I’ve been building a lot of crispy tofu bánh mì sandwiches featuring layers of homemade pickled daikon and carrots, jalapeño peppers, fresh cilantro, and crispy tofu slices topped with coconut cream, sriracha, and hoisin sauce. A light squeeze of lime juice at the very end adds the perfect brightness and tang to the sandwich. I ate tons of bánh mì sandwiches growing up in Brooklyn. Just a few blocks away from the home where I grew up in Brooklyn was a Vietnamese restaurant well known for its classic pho, grilled meats, stews, vermicelli bowls, rolls, and bánh mì. While I loved each and every dish I had at the restaurant (especially the spring rolls), the bánh mì in particular was a favorite lunch item for most customers. The bánh mì was always packed with tons of fresh aromatics, a protein of choice, and the crispiest and fluffiest bread you can imagine. Plus, it was portable. Many customers would swing by to order the bánh mì and take it along with them for a quick, satisfying lunch. My appreciation for bánh mì only magnified when Kevin and I traveled to Da Nang, Vietnam a few years back during a family trip. We dined amongst locals and had the opportunity to enjoy some of the most authentic, satisfying Vietnamese foods ever. Out of everything we ate, I still gravitated towards the bánh mì. The combination of aromatic herbs, sweet and tangy veggies, grilled meats, and spicy, creamy sauce brought the whole sandwich together. I still think back fondly to those aromas and flavors long after our trip abroad. When recreating the bánh mì at home, I made sure to include all of the elements and textures into the sandwiches. I prepared the pickled daikon and carrots the day before. I mixed together the ingredients for the bread the evening before. I prewashed and precut all of the remaining ingredients the morning of. Making the bánh mì sandwich from scratch does take some time, but the end result is a super satisfying sandwich. Traditional bánh mì uses a crusty baguette. For my version, I substituted in one of my go-to equally tasty bread recipes. Instead of traditional grilled meat, I subbed in a super easy crispy tofu coated in a seasoned cornstarch mixture and fried into crispy thick slices. The combination of the ingredients, flavors, and textures really does tie the whole sandwich together and makes for the perfect summer sandwich. To round out the rest of the picnic, I just had to pack along a simple cilantro lime corn salad, whole apples, watermelon wedges, my fav cheese crackers, and my white chocolate chip coconut cookies. Add in some frozen bottled water, sparkling juices, and condiments (sriracha and hoisin of course) and our perfect summer picnic was complete.
For the crispy tofu bánh mì:
For the pickled carrots and daikon:
· 1 cup water
· ½ cup distilled white vinegar
· 1 tablespoon granulated sugar
· ¼ teaspoon kosher salt
· 1-2 carrots, peeled and julienned
· ½ of a daikon, peeled and julienned
For the sandwich bread:
· 2 cups bread flour
· 1 teaspoon instant yeast
· ¾ teaspoon kosher salt
· ¾ cup plus 1 tablespoon lukewarm water
· ½ teaspoon diastatic malt powder*
· ½ tablespoon vegetable oil
*Diastatic malt powder is the secret ingredient in helping homemade bread achieve the golden-brown color. If unavailable, granulated sugar may be substituted.
For the crispy tofu: (makes 6 slices)
· 8 ounces extra firm tofu, cut into six slices
· 8 dashes of Maggi Seasoning
· 2 teaspoons soy sauce
· ¼ cup cornstarch
· ½ teaspoon kosher salt
· ½ teaspoon sugar
· ¼ teaspoon freshly cracked black pepper
· vegetable oil, for frying
For the rest of the bánh mì:
· 1 tablespoon of coconut cream or mayo
· 1 jalapeño, deseeded and sliced into diagonal pieces
· 6-8 sprigs fresh cilantro
· coconut cream, for serving
· hoisin sauce, for serving
· sriracha, for serving
· lime wedges, for serving (optional)
Directions:
1) Prepare the pickled carrots and daikon the evening before by heating a pot on medium heat. Pour in water and vinegar. Once the liquid begins to simmer, sprinkle in the sugar and salt. Toss in the julienned carrots and daikon. Cook for 2-3 minutes. Transfer the carrots, daikon, and liquid to an airtight container. Chill the pickled carrots and daikon in the refrigerator overnight.
2) Prepare the dough for the bread the evening before by combining the bread flour, instant yeast, kosher salt, water, and diastatic malt powder in a large bowl. Mix the ingredients together until a dough is formed. Knead the dough for 5-7 minutes until a soft, smooth dough is formed. Cover the bowl with a plate (or a sheet of plastic wrap). Let the dough rise undisturbed overnight.
3) The next day, line a large baking sheet with parchment paper. Set aside. Divide the bread dough in half. Shape the two pieces of dough into long loaves. Transfer the two long loaves to the parchment-lined baking sheet. Brush the loaves of bread dough with vegetable oil. Cover the dough with a large sheet of plastic wrap. Let the dough rise for 1 hour. Preheat the oven to 425°F fifteen minutes before the rising time for the bread is up.
4) While the dough is rising, prepare the crispy tofu by marinating the tofu slices with Maggi seasoning and soy sauce for 15 minutes. Toss together the cornstarch, salt, sugar, and black pepper on a plate. After 15 minutes, coat the tofu slices in the cornstarch mixture. Set aside.
5) When the rising time for the bread dough is up, score the bread by dragging the knife across the tops of the two loaves. Transfer the baking sheet to the oven. Bake for 20-25 minutes.
6) Heat a pot on medium heat. Pour in the vegetable oil about one inch deep into the pot. Once hot, add the coated tofu slices. Fry 2-3 slices at a time for about 5-6 minutes, turning every 2-3 minutes. Transfer the fried crispy tofu to a plate lined with paper towels to allow them to cool.
7) Assemble the bánh mì by spreading some coconut cream on both sides of the sliced baguette. Top with the pickled carrots and daikon. Add in the jalapeño slices, cilantro, and tofu slices. Drizzle on the hoisin sauce and sriracha. If desired, squeeze some lime juice onto the bánh mì. Serve immediately.
Takeaways: When testing out this recipe, I found preparing the pickled veggies and bread dough the day before really made a difference in the final product. The bánh mì tastes best when consumed immediately as the crispy tofu won’t stay crispy forever especially when packed into a container.