Name: Tofu Cucumber Banh Mi
Prep time: 15 min
Cook time: 2 min
Ingredients: 1 lb extra firm tofu; 1/4 tsp fresh garlic (minced); 1/2 tsp salt; 1/4 tsp ground black pepper; 2 1/4 tsp fresh lime juice; 1 Tbsp fresh cilantro (chopped); 1/2 Tbsp canola oil; 2 1/2 oz fresh carrot (julienned); 2 1/2 oz daikon radish (cut into matchsticks); 1/8 tsp salt; 1 Tbsp granulated sugar; 2 Tbsp warm water; 3 Tbsp white vinegar; 1 each fresh English cucumbers; 1 1/2 tsp sriracha; 1/4 cup light mayonnaise; 1 oz fresh cilantro

Our breadless Tofu Cucumber Banh Mi has about 1/3 the calories and sodium than your average traditional Banh Mi. By using cucumber slices instead of bread, we’re adding fresh, bright flavor and a bit of extra crunch. It’s gluten free too!

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Prep Time: 15 minutes

Cook Time: 2 minutes

holding time: 12 hours

Course: Main Course

Servings: 4 (click to scale)

Ingredients

Tofu

1 lb extra firm tofu
1/4 tsp fresh garlic minced
1/2 tsp salt
1/4 tsp ground black pepper
2 1/4 tsp fresh lime juice
1 Tbsp fresh cilantro chopped
1/2 Tbsp canola oil

Pickled Carrot and Daikon

2 1/2 oz fresh carrot julienned
2 1/2 oz daikon radish cut into matchsticks
1/8 tsp salt
1 Tbsp granulated sugar
2 Tbsp warm water
3 Tbsp white vinegar

Sandwich

1 each fresh English cucumbers
1 1/2 tsp sriracha
1/4 cup light mayonnaise
1 oz fresh cilantro

Instructions

Cut tofu in half lengthwise. Press tofu between two baking sheets, overnight if possible, or for at least 2 hours.
Whisk together garlic, salt, pepper, lime juice, and cilantro. Pour over tofu and marinate at least 1 hour. Spray grill with cooking spray. Grill tofu halves until marked, about 1 minute on each side. Cut tofu into 1-inch cubes.
Toss carrot and daikon with salt. Place in mesh strainer and allow to sit for 3 minutes, tossing occasionally to help rid excess water. Place carrot and daikon in a non-reactive container. Whisk together warm water and sugar until sugar is dissolved. Stir in vinegar. Pour pickling liquid over carrots and daikon and marinate overnight. Drain.
Cut cucumbers in half lengthwise and then again widthwise. Use spoon to scrape seeds from cucumber, creating a boat. Use a vegetable peeler to strip a peel off of the bottom of each cucumber boat so that they sit flat.
In a small bowl, make sriracha mayo by combining sriracha with light mayonnaise. Chill.
Top each ¼ cucumber “open faced sandwich” with: 3 oz cilantro lime tofu, 1 tbsp Sriracha mayo, ¼ cup pickled carrot and daikon, and a few cilantro sprigs.

Chef Tips

This recipe originally appeared on the FLIK Blog.

Nutrition

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