Sequestration Meal #64

I can't say exactly where this recipe came from. I read a bunch of recipes and then, given the ingredients I had available, I just made something. But I think I was first inspired by America's Test Kitchen's Vegan for Everybody (2017). This is an approximation of tofu banh mi.

I started out with Mary's Test Kitchen's recipe for vegan hot dog buns. I divided my dough into six pieces rather than eight so the rolls would be a bit more substantial. Next, I sliced and marinated some firm tofu in a mixture of olive oil, soy sauce, fresh garlic, fresh ginger, and lime juice. I then made quick pickled veggies with matchstick-cut carrots, halved cucumber slices, and thinly sliced red onion that I salted, let rest, squeezed for excess water, and then tossed with a bit of sugar and rice vinegar. While the veggies soaked and the tofu marinated, I made some sriracha mayo (which is just Vegenaise and sriracha sauce). After the tofu had marinated for about 15 minutes, I pan fried it until well browned and assembled my very messy sandwich. It was pretty great. I probably should track quantities next time so I can tell you how to make it with more specificity.

Not all sandwiches are easy food, of course, but I have frozen most of the rolls I had baked for my next season of fatigue and lethargy, whenever that might strike.

I turned the leftover banh mi fillings into onigirazu, drizzling the sriracha mayo on top. The sriracha mayo really makes it with this onigirazu. And quite by accident, having only a couple of slices of the tofu and the sriracha mayo left in the end, I discovered a pretty amazing way to eat tofu that isn't banh mi related. All in all, a successful effort.