The Meat Lover's Meatless Celebrations by Kim O'Donnel

Author:Kim O'Donnel [O’Donnel, Kim]
Language: eng
Format: epub
ISBN: 9780738216157
Publisher: Da Capo Press

KOD’S PB & BÁNH MÌV

If I was back home and asked to describe to another native Philadelphian what a bánh mì is, I’d have two words: Vietnamese hoagie. All of the elements are the same: a mix of meats, a special sauce, and savory fixin’s all tucked into a long, soft roll. The Viet-style hoagie here is stuffed with lemongrass-scented panfried tofu, with a quick carrot pickle and a spicy “mayo” made with peanut butter. “Mì oh my!” is how tester Jim Eber described his two-foot-long work of art. I couldn’t have said it better.

HERE’S WHAT YOU DO:

Drain the tofu: Remove from the package and place on a plate. Place a second plate on top and weigh the tofu down with something heavy, such as a can of tomatoes. Allow to sit for about 20 minutes.

Meanwhile, prepare the tofu marinade: Thinly slice one of the garlic cloves and pulverize with a mortar and pestle.* When pasty, add the ginger, followed by the lemongrass, and pound into a unified paste.

Place the spice paste in a small bowl, along with the soy sauce, sesame oil, and the 2 tablespoons of the neutral oil, and with a fork, whisk everything together.

Lay the tofu on a cutting surface, on one of its long sides. Cut in half on the diagonal so you have two large triangles. Lay each triangle half on its longest side, and from the top short edge, cut into four thinner triangles, ¼- to ½-inch thick, giving you a total of eight pieces. Then cut each smaller triangle in half, so that you have a grand total of sixteen pieces.

Place the tofu in a single layer in a shallow dish. With a brush, apply the marinade on both sides. Marinate in the refrigerator for 1 hour (it’s okay to marinate for longer, up to several hours).

Meanwhile, make the carrot pickle: Thinly slice the remaining two cloves of garlic and place them in a medium-size bowl, along with the carrot matchsticks.

-1 (14-ounce) package fresh extra-firm tofu, preferably organic

-3 garlic cloves

-1 tablespoon peeled and sliced fresh ginger

-2 tablespoons minced lemongrass “hearts” (2 thick or 3 thin stalks)

-2 tablespoons soy sauce or wheat-free tamari

-1 teaspoon sesame oil

-2 tablespoons neutral oil, plus more for brushing

-½ pound carrots, peeled and cut into 3-inch matchsticks (about 2 cups)

-½ teaspoon coriander seeds (optional but nice)

-¾ cup distilled white vinegar

-8 to 9 tablespoons water

-½ teaspoon salt

-½ teaspoon granulated sugar

-½ cup all-natural creamy peanut butter

-1 teaspoon sriracha chili sauce or your favorite hot sauce

-3 tablespoons freshly squeezed lime juice (about 1 lime)

-5 (4- to 5-inch-long) soft sandwich rolls, or 1 (2-foot-long) soft-crusted French-style loaf

-1 medium-size cucumber, peeled and sliced into rounds

-¼ to ½ cup cilantro leaves, washed and dried

-Optional for heat lovers: 1 medium-size jalapeño, sliced into rounds

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