Tofu Bánh Mì with Sesame-Roasted Romanesco

Tofu Bánh Mì

with Sesame-Roasted Romanesco

45 MIN
2 Servings
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  • with Firm Tofu
    includes 14 oz Firm Tofu
  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
  • with Firm Tofu

    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
      800 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 head Romanesco Cauliflower
    • 1 clove Garlic
    • 2 Tbsps Rice Vinegar
    • 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
    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 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.

    Prepare & start the cauliflower
    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.

    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. Transfer to the bowl of sauce; toss to coat.

    Prepare the remaining ingredients
    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.

    Pickle the vegetables
    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.

    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. 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 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!

    Tips from Home Chefs

    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 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.

    Prepare & start 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. Transfer to the bowl of sauce; toss to coat.

    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.

    Prepare the remaining ingredients
    Pickle the vegetables
    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 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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