Vietnamese Bahn Mi Sandwich with BBQ Tofu

If you've never had a traditional Bahn Mi sandwich, do yourself a favor and try one immediately!  Don't dismiss this sandwich after reading the ingredient list.  Believe me, it all goes together to form a sandwich like no other.  This is not a Subway / Jimmy John type sandwich, but I am betting that Bahn Mi sandwiches could definitely be the food trend of 2014 if more people tried them.  This sandwich is quite possibly the easiest sandwich to make that will make you look like a professional to those who try it.  If you want more protein options, try thin sliced bbq pork, chicken, beef or shrimp.  Even a crab cake would be good.

Cut tofu into 1/2" slices and press on clean towels for 1 hour.  Brush with your favorite BBQ sauce and bake on a foil lined cookie sheet sprayed with non-stick spray, for 20-25 minutes at 400 degrees.

while to tofu bakes, make your pickled daikon & carrot mix (Do Chua) or better yet, make it the day or two before.

1 large carrot, peeled and cut into thick matchsticks
1 pound daikon radish, each no larger than 2 inches in diameter, peeled and cut into thick matchsticks
1 teaspoon salt
2 teaspoons plus 1/2 cup sugar
1  1/4 cups distilled white vinegar
1 cup lukewarm water

1. Place the carrot and daikon in a bowl and sprinkle with the salt and 2 teaspoons of the sugar. Use your hands to knead the vegetables for about 3 minutes, expelling the water from them. They will soften and liquid will pool at the bottom of the bowl. Stop kneading when you can bend a piece of daikon so that the ends touch but the daikon does not break. The vegetables should have lost about one-fourth of their volume. Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return the vegetables to the bowl if you plan to eat them soon, or transfer them to a 1-quart jar for longer storage.

2. To make the brine, in a bowl, combine the 1/2 cup sugar, the vinegar, and the water and stir to dissolve the sugar. Pour over the vegetables. The brine should cover the vegetables. Let the vegetables marinate in the brine for at least 1 hour before eating. They will keep in the refrigerator for up to 4 weeks. Beyond that point, they get tired.

Recipe from: Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors (2006, Ten Speed Press)

Next, make the cilantro mayo.  Mix a cup of mayo, 2tsp Tamari (or soy sauce) and 1/4 c chopped cilantro leaves and refrigerate.  Reserve the remaining cilantro leaves for topping the sandwich.

Next, cut an English cucumber in 1/8" slices on a bias.  They look fancy and fit the bread better.

Slice a red onion and a jalapeno pepper thin.

Now that the prep is done and hopefully your tofu is out of the oven and allowed to cool a bit, it's time to assemble your Bahn Mi.

On a small French roll, spread a thin layer of cilantro mayo on the inside of both pieces and top it with 2 pieces of BBQ Tofu.  If you are serving multiple people, you can use a larger French loaf and slice it to size.

Next, add the sliced cucumber and onion.

Add the pickled vegetables and the jalapeno slices.  If you remove the seeds and the veins from the jalapeno, it will be less spicy, some are barely hotter than a green bell pepper.  If you like it even spicier, try a serrano pepper.

You don't have to slice the Bahn Mi in half (don't give anyone a reason to take the other half!)  Serve this sandwich with your favorite chips.  Maybe some Wasabi Kettle Chips for the adventurous few.