Tofu Bánh Mì with Sesame-Roasted Romanesco

Tofu Bánh Mì

with Sesame-Roasted Romanesco

45 MIN
2 Servings
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From the Test Kitchen

In this take on the beloved Vietnamese sandwich, toasted baguettes are piled high with bites of roasted tofu (tossed in a rich black bean-chile glaze), tangy pickled vegetables, and a spicy sambal mayo for a layer of deliciously sweet heat.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
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fresh
ingredients
Tofu Bánh Mì with Sesame-Roasted Romanesco
Title
  • 14 oz Firm Tofu
  • 2 Small Baguettes
  • 1 Persian Cucumber
  • 6 oz Carrots
  • 1 clove Garlic
  • 1 head Romanesco Cauliflower
  • 2 Tbsps Rice Vinegar
  • 1 Tbsp Sugar
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Honey
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Sesame Oil
  • 3 Tbsps Savory Black Bean-Chile Sauce
  • 1 Tbsp Vegetarian Ponzu Sauce
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Press the tofu & make the sauce
1 Press the tofu & make the sauce

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Drain the tofu, then place on a paper towel-lined plate. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a medium bowl, combine the garlic paste, honey (kneading the packet before opening), ponzu, and black bean-chile sauce; whisk to thoroughly combine. 

Prepare & roast the cauliflower
2 Prepare & roast the cauliflower

Meanwhile, wash and dry the fresh produce. Line two sheet pans with foil. Cut out and discard the core of the cauliflower; cut into small florets. Transfer to one sheet pan; drizzle with the sesame oil and season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 17 minutes, or until lightly browned and slightly tender. Leaving the oven on, remove from the oven.

Roast & dress the tofu
3 Roast & dress the tofu

Using your hands, break the pressed tofu into bite-sized pieces. Transfer to the remaining sheet pan; drizzle with olive oil and season with the togarashi. Carefully toss to coat (the pieces may crumble). Roast 24 to 26 minutes, or until slightly crispy. Remove from oven and carefully transfer to the bowl of glaze; toss to coat.

Prepare the remaining ingredients & make the spicy mayo
4 Prepare the remaining ingredients & make the spicy mayo

Meanwhile, thinly slice the cucumber into rounds. Peel the carrots; grate on the large side of a box grater. Halve the baguettes. In a bowl, combine the mayonnaise and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Taste then season with salt and pepper if desired. 

Pickle the vegetables
5 Pickle the vegetables

In a medium heatproof bowl, combine the cucumber rounds and grated carrots. In a small pot, combine the vinegar, sugar, and 1/3 cup of water. Season with salt and pepper. Heat to boiling on high. Once boiling, transfer to the bowl of prepared cucumber and carrots. Set aside to cool, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Toast the baguettes & serve your dish
6 Toast the baguettes & serve your dish

Meanwhile, place the halved baguettes, cut side up, on the other side of the sheet pan of partially roasted cauliflower. Drizzle with olive oil and season with salt and pepper. Toast in the oven 5 to 7 minutes, or until the edges are lightly browned and the cauliflower is tender when pierced with a fork. Remove from the oven. Transfer the toasted baguettes to a work surface. Assemble the bánh mì using the toasted baguettes, spicy mayo, dressed tofu, and as much of the pickled vegetables as you’d like (discarding any liquid). Serve the bánh mì with the roasted cauliflower on the side. Enjoy!

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Tofu Bánh Mì

Press the tofu & make the sauce
1 Press the tofu & make the sauce

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Drain the tofu, then place on a paper towel-lined plate. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a medium bowl, combine the garlic paste, honey (kneading the packet before opening), ponzu, and black bean-chile sauce; whisk to thoroughly combine. 

2 Prepare & roast the cauliflower

Meanwhile, wash and dry the fresh produce. Line two sheet pans with foil. Cut out and discard the core of the cauliflower; cut into small florets. Transfer to one sheet pan; drizzle with the sesame oil and season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 17 minutes, or until lightly browned and slightly tender. Leaving the oven on, remove from the oven.

Prepare & roast the cauliflower
Roast & dress the tofu
3 Roast & dress the tofu

Using your hands, break the pressed tofu into bite-sized pieces. Transfer to the remaining sheet pan; drizzle with olive oil and season with the togarashi. Carefully toss to coat (the pieces may crumble). Roast 24 to 26 minutes, or until slightly crispy. Remove from oven and carefully transfer to the bowl of glaze; toss to coat.

4 Prepare the remaining ingredients & make the spicy mayo

Meanwhile, thinly slice the cucumber into rounds. Peel the carrots; grate on the large side of a box grater. Halve the baguettes. In a bowl, combine the mayonnaise and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Taste then season with salt and pepper if desired. 

Prepare the remaining ingredients & make the spicy mayo
Pickle the vegetables
5 Pickle the vegetables

In a medium heatproof bowl, combine the cucumber rounds and grated carrots. In a small pot, combine the vinegar, sugar, and 1/3 cup of water. Season with salt and pepper. Heat to boiling on high. Once boiling, transfer to the bowl of prepared cucumber and carrots. Set aside to cool, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

6 Toast the baguettes & serve your dish

Meanwhile, place the halved baguettes, cut side up, on the other side of the sheet pan of partially roasted cauliflower. Drizzle with olive oil and season with salt and pepper. Toast in the oven 5 to 7 minutes, or until the edges are lightly browned and the cauliflower is tender when pierced with a fork. Remove from the oven. Transfer the toasted baguettes to a work surface. Assemble the bánh mì using the toasted baguettes, spicy mayo, dressed tofu, and as much of the pickled vegetables as you’d like (discarding any liquid). Serve the bánh mì with the roasted cauliflower on the side. Enjoy!

Toast the baguettes & serve your dish
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