Crispy Tofu Bánh Mì and Sesame Mayo
served with Miso-Baked Onions and Garlic-Steamed Bok Choy
Bánh mì is the Vietnamese term for bread but usually refers to a baguette or the type of sandwich made on the baguette. Quite often the filling is also influenced by French and Southeast Asian ideas. Today we spread a sesame mayo on the bread and fill it with spiced tofu, miso-baked onions, cucumber ribbons, and cilantro. To the side is warm garlic bok choy topped with mint, jalapeño, and sesame seeds.
FROM THE BOX
Tofu Bánh Mì seasoned tofu cucumber(s) cilantro sprigs demi-baguette seasoned cornstarch sesame mayo (packed in the tray with the tofu)
Miso Baked Onions baked red onions miso sauce (light brown)
Garlic-Steamed Bok Choy baby bok choy garlic jalapeño(s) (light-medium spice) mint sprigs toasted sesame seeds
2-3 and 4-5 Person Box *French Demi Artisan Baguette (*wheat flour, water, contains less than 2% of the following: sea salt, *white distilled vinegar, cultured *wheat starch and *whole wheat flour, yeast, citric acid, *extra virgin olive oil), *Extra Firm Tofu (water, *soybeans, contains 2% or less of: calcium sulfate, magnesium chloride), *Red Onion, *Cucumber, *Bok Choy, *Canola Oil, *Cornstarch, *Jalapeno Pepper, *Soy Milk (purified water, *soybeans), *Sesame Seeds, *Mellow White Miso (*whole soybeans, *handmade rice koji [*rice, koji spores (aspergillus oryzael)], sun-dried sea salt, blue ridge mt. well water), *Sweet Chili Sauce (*california dates, *apple cider vinegar, *garlic powder, sea salt, *crushed red pepper), *Garlic, *Fresh Cilantro, Water, *Fresh Mint, *Blue Agave, Sea Salt, *Toasted Sesame Oil, *Brown Rice Vinegar (water, *brown rice, koji - 4.5 % acidity), *Fajita Seasoning (*paprika, *onion, *garlic, *pepper black, *cumin, and *oregano), *Ginger, *Dijon Mustard (*grain vinegar, water, *mustard seed, salt, *spices). *Certified Organic By QAI
Allergens Soy, Wheat
At Simple Feast we take every precaution to ensure that cross contamination of ingredients does not occur in our kitchens. Please be aware that our meals are produced in a kitchen that contains wheat, soy, tree nuts, peanuts and seeds.
For additional information, email email@example.com
NET WT: 50.44 OZ (3.15 LB) 1.430 kg - 2-3 person box
NET WT: 100.88 OZ (6.30 LB) 2.860 kg - 4-5 person box
Before preparing your meal we recommend reading the instructions thoroughly and gathering the kitchen supplies you will need. We also suggest washing and drying all vegetables and herbs.
- Preheat the oven to 400˚F.
- Keeping everything separated, cut the cucumber(s) lengthwise into long, thin strips using a vegetable peeler. Coarsely chop the mint leaves and the cilantro leaves and tender stems or keep as whole leaves. Thinly slice the jalapeño. Peel and thinly slice the garlic. Set all to the side.
- Toss the baked onions with the light brown miso sauce, separating the onion layers. Bake for 8 minutes. During the last 5 minutes of baking, sprinkle the bread with a little water and bake until warm. (While in the oven, get started on the bok choy and tofu.)
- Set a frying pan over medium-high heat. Add enough oil to coat the pan (about 1 Tbsp). Let the pan heat up for about 1 minute. Sauté the garlic until fragrant, 30 seconds to 1 minute. Cut the bok choy in half lengthwise and add to the pan cut side down. Cover with a lid and cook until the bok choy has wilted a bit, about 4 minutes. It should be tender when pierced with a paring knife but still crisp. If not, add a few tablespoons of water to the pan, cover again, and cook until tender. Transfer to a plate. Top with the jalapeño rings and mint.
- Meanwhile, press the tofu firmly between your hands to remove the excess liquid and pat dry with a towel. Cut the tofu into slices and toss in the seasoned cornstarch. Line a plate with paper towels.
- Set a frying pan over medium heat. Add enough oil to generously coat the pan (about 1½ Tbsp) and let heat up. Add the tofu and fry, turning to brown on both sides, 3 to 5 minutes. Transfer to the towel-lined plate.
- Open up the bread and spread the sesame mayo on the cut sides. Fill with the spiced tofu, miso-baked onions, cucumber slices, and cilantro. Enjoy alongside the bok choy.