Spicy Banh Mi Sandwich
Vegetarian version of a popular Vietnamese street-food sandwich. Fill with baked tofu or substitute with 1 cup left over fried tofu cubes from the Stir-fried Tofu Bento box recipe. Per Serving (1/2 of large sandwich): 331 Calories; 20 G Protein; 8 G Total Fat (1 G Sat. Fat); 43 G Carb; 0 MG Chol; 722 MG Sodium; 4 G Fiber; 7 G Sugars.
- ¼ c rice vinegar or apple cider vinegar
- 2 tsp. honey, agave nectar, or sugar
- 1/2-1 tsp. red pepper flakes
- ¼ c shredded daikon radish
- ¼ c shredded carrot
- 1 Vietnamese baguette or 1/2 French baguette, split in half lengthwise
- 1 Tbs. low-fat mayonnnaise (or vegennaise)
- 1 tsp. red chile sauce (Sriracha)
- ¼ tsp. tamari or low sodium soy sauce
- ½ c baked Asian-flavored tofu, thinly sliced, or stir-fried tofu cubes
- 2 6-inch strips cucumber
- 6 sprigs cilantro
- 6 cherry tomatoes, thinly sliced
- 4 lettuce leaves, torn
Combine vinegar, honey, and red pepper flakes in small bowl. Add daikon radish and carrot, and stir to mix. Let stand 15-30 minutes, stirring occasionally.
Preheat oven to 350º F. Place baguette on baking sheet, and crisp 5 minutes in oven. Cool 2 to 3 minutes.
Spread mayonnaise on both sides of bread. Sprinkle with red chili sauce and tamari. Fill with tofu, cucumber, and cilantro. Drain carrot-radish mixture and spread on sandwich. Top with tomatoes and lettuce, and season with salt and pepper, if desired. Press top half of baguette on sandwich, and slice sandwich in half.