Tofu Bánh Mì

with Sesame-Roasted Romanesco

45 MIN

+$0.95/serving 2 Servings

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with Chicken Breasts

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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Nutrition

PER SERVING
Calories

830 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
2 Small Baguettes
1 Persian Cucumber
6 oz Carrots
1 head Romanesco Cauliflower
2 Tbsps Rice Vinegar
1 clove Garlic
1 Tbsp Sugar
2 Tbsps Mayonnaise
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)
2 tsps Honey

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Make the sauce

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Peel 1 clove 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 sauce, and black bean-chile sauce; whisk to thoroughly combine.

2 Prepare & start the cauliflower

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. Leaving the oven on, remove from the oven.

3 Roast & dress the chicken

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the togarashi to coat (you may have extra). Transfer to the remaining sheet pan; drizzle with olive oil. Roast 18 to 20 minutes, or until lightly browned and cooked through.* Transfer to a cutting board. When cool enough to handle, thinly slice crosswise. Transfer to the bowl of sauce; toss to coat.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

4 Prepare the remaining ingredients

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.

5 Pickle the vegetables

In a medium heatproof bowl, combine the sliced cucumber 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. Return to the oven and toast 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 baguettes to a work surface. Assemble the bánh mì using the toasted baguettes, sambal mayo, dressed chicken, 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!