Mini Tofu Banh Mi
I fell in love with banh mi sandwich when I first tried it at this awesome Vietnamese restaurant in Minneapolis.
It was over 10 years ago, and I continue to be a big fan of the sandwich and this restaurant.
I’ve since moved a bit away from this restaurant.
But there are lots of Vietnamese restaurants in our new neighborhood. There is even a district called “Little Mekong” nearby packed with many Southeast Asian restaurants. So I was hopeful that I could find a (or several) restaurant(s) that serve good banh mi.
A few months later…. I realized finding a good banh mi is not an easy task.
I thought the banh mi I had at one restaurant was pretty good, but when I saw them making one, I freaked out at the bright yellow thing they were spreading on the buns. When I asked them what it was, they said it was “pate”, but it just looked and tasted very different from what I know as pate.
So, my search for a good banh mi continues.
But in the meantime, I make my own bahn mi.
For this vegan banh mi I even made my own garlicky bean “pate”!
Not only does it taste great but also I know exactly what my “pate” is made of, which is a good thing.
fried tofu
marinade
– 1/2 cup soy sauce
– 1/4 cup canola oil
– 2 tablespoons sugar
– 2 cloves garlic, cut in half
– onion flakes
– salt and pepper
canola oil
salt and pepper
bean “pate”
– 1/2 can great northern beans
– 2 garlic cloves, cooked until tender
– sugar
– salt and pepper
carrot and radish salad
– 1 carrot, julienned
– 5 radishes, julienned
– 1 part white vinegar
– 1 part sugar
– salt
buns
cucumber slices
jalapeno peppers from jar
cilantro1. Make marinade. Combine all the ingredients. Marinate fried tofu in the marinade. Poke with a fork to help the marinade get absorbed. Marinate for 2~3 hours. Pat them with paper towel to take excess liquid off. Cook in oil both sides until browned. Salt and pepper.
2. Make bean “pate”. Combine all the ingredients and puree the beans with a hand blender.
3. Make salad. Combine all the ingredients.
4. Cut buns open. Spread the bean “pate”. Fill the buns with tofu, cucumber, carrot and radish salad, jalapeno peppers, and cilantro.
ミニ豆腐バインミー
ベトナムのサンドイッチ、バインミー。
大好きなのですが、美味しいバインミーを出すお店を探すのがなかなか難しい。
今まで食べた中でかなり気に入ったお店はちょっぴりうちから遠くなったのが難。
うちの近くでなかなかいいかな、と思ったお店は、オープンキッチンで作っているところが見えるのですが、なんとも恐ろしげなまっ黄色い色のペースト状のものを使っているのを見て以来、行ってません。
お店の人が言うには、“パテ”、とのことでしたが、色も味も怪し過ぎました（苦笑）。
で、バインミー、最近はうちで作ったりしてます。
今回は、厚揚げ豆腐にしっかり味をつけて焼いたもの、豆パテ、きゅうり、にんじん、ラディッシュ、ハラペーニョペッパー、香菜を入れました。
美味しかった～。
後もうちょっと極めるにはバインミー用のパンを見つけることかな。
外はぱりっとしていながら、中は硬すぎないもの。
ぎゅっと握るとくしゅっと崩れるぐらいのね。
説明するのはムズカシイんだけれど、出会えばコレ、と分かるはず。
↓ボタン押していただけるとランキングが上がって励みになります。Thank you!!
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