Sesame and hoisin glazed tofu is sandwiched inside a toasted baguette and topped with a rainbow slaw and cilantro-mayo. Bring this Vietnamese classic with a French flair into your kitchen!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Mayonnaise(ContainsEgg, Sulphites, Mustard)
Red Cabbage, shredded
Demi Baguette(ContainsGluten, Barley)
Hoisin Sauce(ContainsSoy, Mustard, Sesame)
Salt and Pepper*
Preheat your broiler to high (to broil tofu and baguette).
Wash and dry all produce.* Cut cucumber(s) in half lengthwise, then thinly slice into 1/4-inch half moons. Heat a large non-stick pan over medium heat. When pan is hot, add cucumbers, carrots, cabbage, vinegar, 1/4 cup water (dbl for 4 ppl), 2 tsp sugar (dbl for 4 ppl) and 1/2 tsp salt (dbl for 4 ppl). Cook, stirring often, until veggies are tender-crisp, 3-4 min. Transfer pickled veggies, along with liquid, to a medium bowl. Transfer to the fridge and set aside. Wipe pan clean.
Pat tofu dry with paper towel, then cut into 1/2-inch slices. Cut each slice in half lengthwise. Season with salt and pepper. On a baking sheet, toss tofu with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Broil in middle of oven, flipping halfway through cooking, until golden-brown, 9-10 min.
Meanwhile, heat same pan over medium heat. When pan is hot, add sesame seeds to dry pan. Toast, stirring occasionally, until golden, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a small bowl and set aside. Roughly chop cilantro.
In another small bowl, stir together mayo and half the cilantro. When tofu is golden-brown, transfer to another medium bowl. Add hoisin sauce and stir to coat. Sprinkle over toasted sesame seeds and stir to coat. Set aside. Cut each baguette in half lengthwise. Arrange on the same baking sheet cut-side up. Toast in middle of oven, until lightly golden-brown, 2-3 min. (TIP: Keep an eye on your bread so that it doesn't burn!)
Drain pickled veggies and return to same medium bowl. Spread cilantro-mayo over bottom baguette buns. Top with hoisin glazed tofu and half the pickled veggies. Add 1 tbsp oil (dbl for 4 ppl) and remaining cilantro into bowl with remaining pickled veggies. Season with salt and pepper, then toss together.
Divide hoisin glazed tofu banh mi and rainbow slaw between plates.