Peanut Butter Tofu Bánh Mì Sandwich

This recipe was inspired by a lonely piece of leftover tofu in the fridge. It was lunchtime, I was hungry, and I needed to whip up something fast. I first made it without peanut butter and found it too bland for my taste. So I slathered on a mound of peanut butter to my half-eaten sandwich and it made all the difference. This is a sandwich that, with quick work, maintains the essence of a classic banh mi with easy-to-find ingredients. I highly suggest using store-bought pre-marinated tofu to save time. If you do use regular tofu, read this article to learn how to make it flavorful and ready for frying. Use any pickled veggies and herbs you have on hand. 

• Canola or peanut oil 
• 8 oz package of marinated tofu
• 1/3 cup cornstarch
• 1/4 cup mayonnaise 
• 1/4 cup peanut butter (smooth or crunchy)
• 2 small hero rolls or 1 baguette cut into thirds
• Pickled vegetables (I used pickled carrots & kohlrabi)
• 1 cucumber, seeds removed, cut into spears
• 1 handful of cilantro leaves, roughly chopped 
• Hot sauce (optional)

• In a skillet, heat a 1/2 inch of canola oil over medium heat and place a paper towel on a plate.
• Slice the tofu in half crosswise, then in half lengthwise so you have 4 slabs. Pour the cornstarch on a small plate and dip the tofu in the cornstarch, turning it until coated all over. Tap to remove excess starch.
• When the oil is shimmering and hot, carefully place the coated tofu into the oil and fry, flipping as needed, until golden brown. Transfer the fried tofu to the paper towel-lined plate and sprinkle with a little salt.

• In a small bowl, mix together the mayonnaise and peanut butter. Prep any other ingredients like the cucumbers and cilantro if you haven’t yet. 

• To serve, spread both sides of the sandwich bread generously with the peanut sauce and dot with hot sauce if desired.
• Top with fried tofu, cucumber spears, pickled vegetables, and cilantro. Close the sandwiches, slice in half, and devour immediately!