THEME: Spicy Banh Mi
Jamie R
Vegetarian Times
You'll love this version of a Vietnamese street-food sandwich
favorite. Fill with baked tofu, or substitute 1 cup leftover fried
tofu cubes from the Stir-fried Tofu Bento Box.
Makes 1 large sandwich
1/4 cup rice vinegar or apple cider vinegar
2 tsp. honey, agave nectar, or sugar
1/2-1 tsp. red pepper flakes
1/4 cup shredded daikon radish
1/4 cup shredded carrot
1 Vietnamese baguette or 1/2 French baguette, split in half lengthwise
1 Tbs. low-fat mayonnaise
1 tsp. red chile sauce, such as sriracha
1/4 tsp. tamari or low-sodium soy sauce
1/2 cup baked Asian-flavored tofu, thinly sliced, or stir-fried tofu cubes
2 6-inch strips cucumber
6 sprigs cilantro
6 cherry tomatoes, thinly sliced
4 lettuce leaves, torn
Combine vinegar, honey, and red pepper flakes in small bowl. Add
daikon radish and carrot, and stir to mix. Let stand 15 to 30
minutes, stirring occasionally.
Preheat oven to 350�F. Place baguette on baking sheet, and crisp 5
minutes in oven. Cool 2 to 3 minutes.
Spread mayonnaise on both sides of bread. Sprinkle with red chile
sauce and tamari. Fill with tofu, cucumber, and cilantro. Drain
carrot-radish mixture, and spread on sandwich. Top with tomatoes and
lettuce, and season with salt and pepper, if desired. Press top half
of baguette on sandwich, and slice sandwich in half.
Per 1/2 of large sandwich: Calories: 331, Protein: 20g, Total fat:
8g, Saturated fat: 1g, Carbs: 43g, Cholesterol: mg, Sodium: 722mg,
Fiber: 4g, Sugars: 7g