Tofu Bahn Mi Sandwich

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1 (14-ounce) package extra firm tofu*, see note

  • Extra-virgin olive oil, for the pan

  • 4 baguette pieces, sliced in half

  • Fresh cilantro, Thai basil or mint

Spicy Mayo:

  • ½ cup mayonnaise

  • 2 tablespoons sriracha

  • 1 teaspoon fresh lime juice

  • ⅛ teaspoon toasted sesame oil

Pickled Veggies:

  • 1 small daikon radish, sliced into matchsticks (or use Hakurei turnips)

  • 2 small carrots, sliced into matchsticks

  • ½ small cucumber, seeded and sliced into matchsticks

  • ½ jalapeño pepper, thinly sliced

  • ⅓ cup rice vinegar, plus more as needed

  • ⅓ cup water, plus more as needed

  • cane sugar

  • sea salt

Tofu Marinade:

  • 1 tablespoon olive oil

  • 2 tablespoons tamari

  • Juice of ½ lime

  • ½ teaspoon lime zest

  • 1 garlic clove, minced

  • ½ teaspoon minced fresh ginger

  • Freshly ground black pepper

Make the pickles ahead: Place the daikon, carrots, cucumbers, and jalapeños in a medium jar with the vinegar and water and pinches of sugar and salt. If the liquids don’t cover the veggies, add more water and vinegar if necessary. Let chill for at least an hour, or store in the fridge for up to a week.

Prepare the spice mayo. Combine all the spicy mayo ingredients in a bowl and set aside.

Drain the tofu and slice it into ½-inch slices. Place it on a towel and gently pat dry to remove excess water.

Make the marinade: In a small bowl, whisk together the olive oil, tamari, lime juice and zest, garlic, ginger, and pepper.

Place the tofu in a shallow pan and pour the marinade on top. Flip the tofu to fully coat it, adding more tamari if necessary. Let the tofu marinate for at least 15 minutes.

Heat a nonstick skillet to medium-high heat. Add a little oil to the pan and place the tofu pieces with enough space between each so that they’re not too crowded, working in batches if necessary. Without moving the tofu slices around too much, let them cook for a few minutes per side until they’re deeply golden brown and caramelized around the edges. Remove from heat and season to taste.

Assemble sandwiches on the baguette with the spicy mayo, tofu slices, pickled veggies, and herbs.

Pickled daikon radish

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1 lb daikon radish

1 dried red chili pepper

2 Tbsp rice vinegar (unseasoned)

1 tsp sake (optional)

1 Tbsp salt

⅓ cup sugar

Gather all the ingredients.

Peel 1 lb daikon radish and cut it in half lengthwise. Then, cut the daikon into ¼-inch (6-mm) slices.

Cut 1 dried red chili pepper into small pieces. Discard the seeds if you prefer less spicy.

Put the daikon, chili pepper, 2 Tbsp rice vinegar (unseasoned), 1 tsp sake, 1 Tbsp salt, and ⅓ cup sugar in a resealable plastic bag and rub well.

Remove the air from the bag and close it. You can start enjoying it after 2–3 hours.

Cabbage Slaw with Peanuts

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Ingredients:

6 cups thinly sliced cabbage (napa, green or red or mix of all is good)

6 scallions, thinly sliced (or one red onion)

1/2 cup olive oil

2 tablespoons sesame oil

1/4 cup rice vinegar

1 1/2 tablespoons peeled, minced fresh ginger

2 tsp soy sauce

1/2 cup roasted peanuts

salt and pepper to taste

Optional: grated carrots or daikon, sliced red pepper, garlic

 

Whisk oil, vinegar, soy sauce, sesame oil, ginger and salt and pepper to taste. Mix with veggies. Cover and chill. 

Hmong-Style Daikon and Beef

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1 tbsp veg oil
1/2 c chopped leek
2 cloves garlic
1/2 lb round steak
1 c sliced daikon
3 tbsp chopped cilantro or basil or mint
soy sauce
pepper
hot cooked rice
Hmong Hot Dipping Sauce


 Heat a wok or skillet over high heat for several minutes. Add oil and leeks, stir-fry for 2 min. Add steak and garlic and stir-fry until mostly brown - 2-3 min. Add 1/2 c water. When it comes to a boil, stir in the daikon. Simmer until tender - 3-5 min. Stir in herbs. Season to taste with soy sauce and pepper. Serve with rice and dipping sauce. 2 servings.

Winter Stew With Daikon

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8 dried shiitake mushrooms
1/3 lb. udon noodles
2 scallions, chopped
1 carrot, chopped
5 cabbage leaves, chopped
4 fresh water chestnuts, halved
5 ounces mudium tofu, cubed
4 cups stock
salt
1 tsp. soy sauce
1 tsp. mirin
8 pieces peeled daikon, 1/2 " thick

Soak mushrooms in hot water for half an hour. Drain; cut off hard stems, cut in half.
Cook udon according to package. Drain immediately. Put in bowl of cold water.
Combine the stock, salt, soy sauce and mirin in a pot. Heat the stock. Add veggies. Cook until tender. Add noodles and tofu and cook until they're just heated through. Serves 4.

From: Madhur Jaffrey's World of the East Vegetarian Cooking

Pickled Daikon

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1 cup rice vinegar
1 cup water
1 cup sugar
1/4 teaspoon turmeric
1 pound daikon radish
1/4 cup kosher salt

In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool.

Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.

From Food Network

Japanese Cole Slaw

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1/2 lb daikon radish -finely shredded or peelings
1 sm carrot - shredded
Handful of shredded cabbage
2tbs white vinegar
1tsp sugar
1tsp sesame seed - dry roasted
Salt to taste

Dry roast sesame until fragrant and set aside. Put the grated vegetables and salt in a bowl and let sit for 10 minutes. Squeeze out any water and transfer to a bowl. Combine the vinegar and sugar in a cup and stir till the sugar dissolves. Pour over the daikon, carrot and cabbage mix.

A refreshing winter salad from Lindl Taylor which is quick to make and goes great with savory or fried foods.