Ingredients for the Asian Slaw
- 2T agave nectar
- 1/4 cup rice vinegar
- 1/2 cup julienned carrot
- 1/2 cup julienned daikon radish
- Sea salt and freshly ground black pepper
First, we started by making the Asian Slaw, which is just a bit of daikon radish and carrot julienned and soaked in agave nectar and rice vinegar for two days. This, obviously, needs to be prepared in advance or you'll just be eating raw carrot and radish -- yes, I've made this mistake before.
Ingredients for the Tofu
- 1 tsp freshly ground black pepper
- 1/4 tsp white pepper
- 1/4 tsp ground cayenne
- 1/2 tsp sweet paprika
- 1 tsp dry mustard
- 1 tsp ground ginger
- 1/4 cup soy sauce
- 2T minced chives
- 1 pound extra-firm tofu, cut into 8 (1/4 inch) slabs
Ingredients for the assembly
- 4 French demi-baguettes
- 4T vegan mayonnaise
- 4T chile oil
- 4 fresh cilantro sprigs (or more)
- 1/2 English cucumber, cut lengthwise into 4 slices
The peppery baked tofu topped with cucumber, cilantro, and slaw is perfect on the fresh baguette. And the chili oil really brings it all together. This sandwich is easy to make and has a lot of great flavor!
This is a nice submarine sandwich. I would like to try this with some authentic filling like oyster sauce.
ReplyDeletethailand villas
There are vegan oyster sauces too! Let me know how it turns out!
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