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Banh Mi Panzanella


For the Tofu:

1 pound extra-firm tofu, cut into 1-inch cubes and carefully dried (see note above)

2 tablespoons minced fresh lemongrass

2 tablespoons low-sodium soy sauce

2 tablespoons vegan honey

2 tablespoons Asian vegan fish sauce

1 tablespoon vegetable or canola oil

For the Hoisin-Honey Sauce:

1 tablespoon hoisin sauce

1 tablespoon rice wine vinegar

1 tablespoon honey

1/2 tablespoon toasted sesame oil

1/2 tablespoon low-sodium soy sauce

For the Chili Mayo:

1/4 cup mayonnaise

3 tablespoons Sriracha

1 tablespoon rice wine vinegar

For the Salad:

1/2 stale French baguette loaf (see note above), cubed

1 cucumber, thinly sliced crosswise

2 jalapeños, stemmed, seeded, and thinly sliced crosswise

1/3 cup cilantro leaves and tender stems

1 recipe Vietnamese Pickled Carrots and Daikon (do chua)

  1. For the Tofu: Transfer tofu to a large zipper-lock freezer bag. In a small bowl, whisk together lemongrass, soy sauce, honey, and fish sauce. Pour marinade over tofu, press out all air from the bag, seal, and refrigerate for at least 30 minutes or overnight, turning once halfway through marinating time.

  2. Drain tofu and pat dry with paper towels. In a large nonstick skillet, heat oil over medium-high heat until shimmering. Add tofu and cook, turning, until crispy. Set aside..

  3. Meanwhile, for the Hoisin-Honey Sauce: In a medium bowl, whisk together hoisin, rice wine vinegar, honey, sesame oil, and soy sauce. Set aside or refrigerate until ready to use.

  4. For the Chili Mayo: In a medium bowl, whisk together mayonnaise, Sriracha, and rice wine vinegar. Set aside or refrigerate until ready to use.

  5. For the Salad: In a large bowl, combine tofu, bread, cucumber, jalapeños, cilantro, and drained pickled vegetables. Drizzle with hoisin-honey sauce and toss again to coat. Transfer salad to serving plate, drizzle with chili mayo and serve.

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