AMAZING Tofu Bánh Mì ft Chad Sarno

Lemongrass Glaze:

1. Sauté Aromatics: Heat a pan over medium heat.
   • Add minced shallot and sauté until softened.
   • Add minced garlic and continue to sauté until fragrant.
   • Add thinly sliced and finely minced lemongrass and cook until fragrant.
   • Add minced chili and sauté briefly to bring out the flavor.
2. Deglaze and Simmer: Deglaze the pan with orange juice.
   • Add mirin (seasoned rice vinegar) and agave (or sugar).
   • Season with salt.
   • Bring the mixture to a simmer and let it reduce for approximately 8 minutes, or until reduced by about half.
   • Add thinly sliced ginger while simmering.
3. Blend and Thicken:
   • Remove the sauce from the heat and blend with a stick blender until smooth.
   • If the sauce is too thin, return it to the burner and bring to a simmer.
   • Mix cornstarch with water to create a slurry.
   • Slowly add the cornstarch slurry to the simmering sauce to thicken it. Stir until thickened.
   • Remove from heat and set aside.

Basil Aioli:

1. Combine Ingredients: In a bowl, combine mayonnaise, chopped fresh basil, and chopped green onion.
   • Microplane a clove of garlic into the mixture.
   • Add a small amount of lime juice and salt to taste.
   • Mix well to combine.

Quick Pickles:

1. Prepare Vegetables: Thinly slice cucumbers and jalapenos.
2. Make Pickle Liquid: In a jar or bowl, combine rice vinegar, maple sugar (or other sweetener), and salt.
   • Whisk until the maple sugar is dissolved.
3. Combine: Add the sliced cucumbers and jalapenos to the pickle liquid.
   • Ensure the vegetables are submerged.
   • These are ready to use immediately.

Bánh Mì Assembly:

1. Prepare Tofu: Heat a pan over medium heat.
   • Add baked tofu slices to the hot pan.
   • Pour the lemongrass glaze over the tofu, ensuring all sides are coated.
   • Heat the tofu and glaze, allowing the glaze to thicken and coat the tofu.
   • Add sliced green onions to the pan and mix with the glazed tofu.
   • Remove the glazed tofu from the heat.
2. Assemble Sandwiches: Slice the Vietnamese baguettes lengthwise.
   • Spread a generous amount of basil aioli on both halves of each baguette.
   • Add a small amount of thinly sliced red onion to the bottom half of each baguette.
   • Layer the lemongrass glazed tofu on top of the red onion.
   • Top with pickled jalapenos and cucumbers.
   • Garnish with fresh cilantro and sliced avocado.
   • Close the sandwiches and serve immediately.