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Bánh Mì With Lemongrass Tofu

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The Kitchn
Related tags
main-dish dairy free vegetarian lunch asian vietnamese


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2 (8-inch) baguettes

Do chua (pickles)

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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