Tofu ginger banh mi
Of Cambridge's many and interesting food vans, perhaps my favourite is Jalan Jalan. They do a few bits of Vietnamese street food, but for my money the star is the tofu and ginger banh mi.It is just the best sandwich, and I had to make it at home.Banh mi - the gentrified current evolution of colonial food mingling - probably began life as light baguettes filled with fresh vegetables, over pâté and cold cuts. Being just super street food friendly, it's got a bit more elaborate by now. There's even a cookbook.This means I don't feel too bad about mine likely not being very authentic. It's crunchy/sweet/fresh with crispy fried tofu and some zingy ginger. What more could you want in a sandwich.
Ingredients:
I won't lie, this takes some fuss. Nothing crazy, but it's not a ten-minute lunch.
Marinated tofu:
- Firm tofu, 400g
- Ginger, around 1cm
- Light soy sauce, 2tbsp
- Sugar, 2tsp
- Shaoxing, 1tbsp
Quick-pickled veg:
- Carrot, 1 medium
- Cucumber, half a small-ish one
- Ginger, 1/2-1cm or so (a bit, basically)
- Sugar, 1tsp
- Cider vinegar, 1tbsp
- Sesame oil, 1/2tsp
- Salt, a little
Pea puree:
- Peas, 150g
- Garlic, 1-2cloves to taste
- Mint, handful
- Salt & black pepper
- Optional: Cream cheese 1-2tbsp
Everything else:
- Bread, 2 decent small baguettes (or chunks of a large one)
- Coriander, handful
- Maybe some mayo?
This will serve two generously.You can take it vegan by cutting out the cream cheese in the pea puree - it's probably excessive anyway.For the tofu, you want it quite firm, but not super-solid. Obviously, the firmer, the easier to handle, but too dense and this is really heavy. I like to use the firm kind in water you can pick up in the fridges of most Chinese supermarkets. Cauldron do one you can find in the vegie sections of larger supermarkets, and that's ok but on the stodgy side.Bread is important, too. I've used a supermarket baguette here (sorry?) and it's a bit too chunky and close-textured. Ideally you want something with a looser crumb, and that wonderful slightly crisp, slightly chewy texture. More French, basically.