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Bánh Mì with Lemongrass Tofu

kept byAdam.R.Hill
recipe byThe Kitchn

Makes 2 sandwiches
Ready in 2 hours


Serve with cucumber salad:


2 (8-inch) baguettes

Do chua (pickles) (makes too much)
1 cup julienned daikon
1 cup julienned carrots
1/4 cup sugar
1/2 teaspoon salt
1/2 cup white vinegar
1 cup water

6 to 8 ounces extra firm tofu (half a standard package)
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 teaspoon sesame oil
2 bulbs lemongrass, minced
1 clove garlic, minced

4 tablespoons mayonnaise
1 tablespoon finely chopped cilantro
Optional: Maggi seasoning sauce or soy sauce

Additional fillings and garnishes
1 medium cucumber, sliced lengthwise
1 or 2 jalapeño peppers, sliced
Small handful cilantro



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