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Gluten-Free Banh Mi with Tofu recipe | In Johnna's Kitchen

Gluten-Free Bánh mì with Tofu

Author Johnna

Ingredients

For the Tofu:

  • 1 sixteen-ounce block super firm tofu , drained and sliced into 8 slices
  • 1/3 cup arrowroot or cornstarch
  • 3 Tablespoons grapeseed or other neutral oil with high smoke point

For the Pickled Vegetables:

  • 3/4 cup shredded carrots (about 2 large carrots)
  • 3/4 cup thinly sliced cucumbers (about 1 medium cucumber)
  • 1/2 cup shredded radishes (about 6 or 7 radishes)
  • 3 Tablespoons rice wine vinegar
  • 2 Tablespoons sugar

For the Spicy Aioli:

  • 1/2 cup mayonnaise (to make this vegan, I used Just Mayo)
  • 2 Tablespoons sriracha
  • 2 Tablespoons chopped green onions (about 2 green onions)

Other Ingredients:

  • 2 Schar baguettes or other gluten-free baguette or hoagie style bread
  • 1 to 2 fresh jalapenos , thinly sliced
  • 1 handful of cilantro , stems removed

Instructions

  1. Pickle vegetables first. Combine the carrots, cucumber and radishes in a bowl with rice wine vinegar and sugar. Toss to combine, cover and refrigerate for at least 30 minutes before serving.
  2. Make spicy aioli next. Stir together mayonnaise, sriracha and green onions. Cover and refrigerate until ready to serve.
  3. If your bread requires warming or to be finished liked the Schar baguette, now is the time to do this.
  4. Next, cook the tofu. Heat oil in a deep skillet. Dredge the tofu slices in arrowroot or cornstarch, just enough for a light coating. Fry in hot oil over medium heat, about 3 minutes on each side until lightly browned.
  5. While tofu is cooking, prepare the baguette. Each Schar baguette makes two sandwiches. Cut in half lengthwise and then slice the baguette open. Generously spread spicy aioli on the inside of the top and bottom of the bread.
  6. Once tofu is done cooking, transfer to a paper towel lined plate to absorb any extra oil. You are now ready to finish assembling the banh mi.
  7. Place two tofu slice atop the bottom piece of bread for each sandwich. Top with pickled vegetables, sliced jalapeno and cilantro leaves.
  8. Enjoy!
    Gluten-Free Banh Mi with Tofu recipe | In Johnna's Kitchen