Urgh, January is here and February is on the way. I can't say that I am a fan of these dreary post winter months. The odd day of crispy cold sunshine just isn't enough and my husband get's a right grump on too.
We tend to go away for a long weekend to cheer us up at this time of year and have just gotten back from a fantastic few days in beautiful Amsterdam. We discovered the Foodhallen, it is a place where all my foodie dreams come true along with a soundtrack of pure Saturday night funk... I am pretty sure that heaven is a Foodhallen. In fact, it was so incredible and we even went back for a second helping on Monday. The food hails from around the world but it was the sparklingly fresh asian flavours that lured me in on both nights.
Zinging it up with citrus flavours and a bit of spice is generally an excellent plan at this time of year and now I'm home it's Bahn Mi time with this awesome Lemongrass Smoked Tofu Bahn Mi. Please don't be put off by the longish list of ingredients, this really is super simple to make.
Vegan Lemongrass Smoked Tofu Bahn Mi
Serves 2
The Bread
Crusty on the outside and fluffy on the inside, a white baguette is a must.
The Tofu
1 packet smoked tofu cut into 0.5 cm thick strips - I love the Taifun Smoked Tofu with Almonds and Sesame for this but any smoked tofu would work (normal tofu is also fine, but dry the strips off with kitchen towel first so it soaks up plenty of marinade and be careful in the cooking as it's fragile).
Mix up a marinade of the following:
1 lemongrass stalk, hard outer layer removed and then finely chopped
1 large garlic clove, crushed
Small piece of ginger (about half a thumb size) finely chopped
1 chilli (seeds in or out depending on heat preference), finely chopped
1 tbsp soy sauce
1 tsp tomato puree (I don't think this is strictly traditional but I love the sweetness and umami flavour it gives)
1 tsp coconut sugar (palm sugar or soft brown sugar are excellent store cupboard alternatives)
Plenty of pepper and a sprinkle of salt if needed (remembering that soy sauce is salty too)
Let the tofu steep in the marinade for half an hour if you are hungry, an hour if you have some time and patience.
When you are ready, heat a little rapeseed or sunflower oil in a frying pan over a medium flame before following in with the tofu slices and the marinade. Cook on both sides for about 2 minutes, perhaps 3. You are looking for the tofu to be browned and a bit sticky.
Take out the tofu and rack up the heat for a quick minute. The rest of the mixture will bubble away and reduce down to a sticky sauce. Add the tofu back in and coat it with the gleaming, molten marinade.
The Pickles
Any crunchy veg is a good plan here. I am a fan of a carrot, red cabbage, radish, red onion mix. Kohlrabi is an awesome addition if you can find it, my local greengrocer got some in recently for which I am supremely grateful.
For just the Bahn Mi, you are looking to make about 200g of veg however I think it's worth making double, to triple the amount as these are a delicious addition to many a dish and excellent to have in the fridge.
In a bowl, mix the following pickling ingredients:
75g coconut palm sugar (or soft brown sugar is you don't have it)
A good pinch of salt
Juice of a lime
100ml cider vinegar
10g-ish chopped coriander stalks (save the leaves for later)
A sprinkle of chilli flakes (optional)
A sprinkle of nigella seeds (again optional but the deeply savour onion flavour is delicious)
A tablespoon of hot water
Taste the marinade, you may need to add a little more sugar, depending on the acidity level of the lime.
Pour over 400-500g of the veg, all of which you will want to be finely sliced and julienned.
Let it sit for half an hour in the fridge.
The Condiments
My preference is for Sriracha mayo, it's a tofu based mayonnaise that is seriously addictive. Normal mayo is also good as is a mixture of mayo and hot sauce.
Roughly chopped coriander leaves are a must and mint is a good addition too but they didn't have any in the supermarket for me today.
The Assembly
Warm half the french stick in the oven.
Cut the hot baguette in half and then slice open. Brush the inside with the mayo add a layer of pickles before topping with half the tofu, herbs and a few more pickles. Drizzle the top with more of the Sriracha mayo.
 |
| Vegan Bahn Mi made with Smoked Tofu |
Zinging it up with citrus flavours and a bit of spice is generally an excellent plan at this time of year and now I'm home it's Bahn Mi time with this awesome Lemongrass Smoked Tofu Bahn Mi. Please don't be put off by the longish list of ingredients, this really is super simple to make.
Vegan Lemongrass Smoked Tofu Bahn Mi
Serves 2
 |
| The Foodhallen in Amsterdam... so much choice! |
The Bread
Crusty on the outside and fluffy on the inside, a white baguette is a must.
The Tofu
1 packet smoked tofu cut into 0.5 cm thick strips - I love the Taifun Smoked Tofu with Almonds and Sesame for this but any smoked tofu would work (normal tofu is also fine, but dry the strips off with kitchen towel first so it soaks up plenty of marinade and be careful in the cooking as it's fragile).
Mix up a marinade of the following:
1 lemongrass stalk, hard outer layer removed and then finely chopped
1 large garlic clove, crushed
Small piece of ginger (about half a thumb size) finely chopped
1 chilli (seeds in or out depending on heat preference), finely chopped
1 tbsp soy sauce
1 tsp tomato puree (I don't think this is strictly traditional but I love the sweetness and umami flavour it gives)
1 tsp coconut sugar (palm sugar or soft brown sugar are excellent store cupboard alternatives)
Plenty of pepper and a sprinkle of salt if needed (remembering that soy sauce is salty too)
Let the tofu steep in the marinade for half an hour if you are hungry, an hour if you have some time and patience.
When you are ready, heat a little rapeseed or sunflower oil in a frying pan over a medium flame before following in with the tofu slices and the marinade. Cook on both sides for about 2 minutes, perhaps 3. You are looking for the tofu to be browned and a bit sticky.
Take out the tofu and rack up the heat for a quick minute. The rest of the mixture will bubble away and reduce down to a sticky sauce. Add the tofu back in and coat it with the gleaming, molten marinade.
The Pickles
Any crunchy veg is a good plan here. I am a fan of a carrot, red cabbage, radish, red onion mix. Kohlrabi is an awesome addition if you can find it, my local greengrocer got some in recently for which I am supremely grateful.
For just the Bahn Mi, you are looking to make about 200g of veg however I think it's worth making double, to triple the amount as these are a delicious addition to many a dish and excellent to have in the fridge.
In a bowl, mix the following pickling ingredients:
75g coconut palm sugar (or soft brown sugar is you don't have it)
A good pinch of salt
Juice of a lime
100ml cider vinegar
10g-ish chopped coriander stalks (save the leaves for later)
A sprinkle of chilli flakes (optional)
A sprinkle of nigella seeds (again optional but the deeply savour onion flavour is delicious)
A tablespoon of hot water
Taste the marinade, you may need to add a little more sugar, depending on the acidity level of the lime.
Pour over 400-500g of the veg, all of which you will want to be finely sliced and julienned.
Let it sit for half an hour in the fridge.
The Condiments
My preference is for Sriracha mayo, it's a tofu based mayonnaise that is seriously addictive. Normal mayo is also good as is a mixture of mayo and hot sauce.
Roughly chopped coriander leaves are a must and mint is a good addition too but they didn't have any in the supermarket for me today.
The Assembly
Warm half the french stick in the oven.
Cut the hot baguette in half and then slice open. Brush the inside with the mayo add a layer of pickles before topping with half the tofu, herbs and a few more pickles. Drizzle the top with more of the Sriracha mayo.
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