Tofu Bahn Mi
Today for dinner I am making a sandwich. This is a sandwich that I love, it is known as the world’s best sandwich! We’re going to be making a tofu bahn mi. This particular version I am making is a super high protein tofu bahn mi! I am using tofu soy sheets. This is a little bit different from soy skin. They are thick sheets of tofu. If you like this recipe, check out this one too! and this one!
Marinating
They are 180 calories per 85 grams, 18 grams of protein. We are probably going to double up, about 160 grams per sandwich. So I’m going to weigh out 36 grams of protein. Now to make the liquid that we are going to marinate this in. We just need a small food processor or blender. In it I add three cloves of garlic, a handful of cilantro, two tablespoons of agave, fresh ground black pepper, teaspoon coriander, two tablespoons soy sauce, about six inches of lemongrass chopped up, and one tablespoon of coconut oil. Blend that up! Then I lay out my tofu and brush both sides of the sheets with the sauce.
Bread
I also cut the sheets into strips. Then add them to a container along with the remainder of the sauce. Then I added some soy sauce to the rest of the sauce. Add a lid and toss this into the fridge. Now I’m going to make the bread. Then I add one cup of warm water (about 110ºf) to a large bowl with three quarters of a teaspoon of active dry yeast, and a little agave. Let those activate for fifteen minutes or so. Then stir in two and three quarters cups of flour (I’m using a mix of all purpose and bread flour). Let this sit for about twenty minutes, covered in a warm area. Then we are going to roll it out onto a floured work surface and I pull and fold the dough, about four times.
Rising
Once that is done we can set it aside and let it rest for about forty five minutes. After it sat I poured the dough back out onto a floured surface. I pull it into a large rectangle, and add about a teaspoon of salt. I fold it a couple times then into the bowl and cover it again to let it rise for another forty five minutes. Now I’m grabbing a baking sheet and laying a folded towel in the middle to separate two sides. Then split the dough into two and pull them into a long bun and add them to the baking sheet. Cover them up and let them rest for about an hour. I preheat the oven to 475ºf. And I throw a cast iron pan on the bottom rack and then another baking sheet on the middle rack upside down.
Baking
When the oven is preheated and everything is ready to go, I take a razor blade and make a few angled scores across the top of the bread. I pull out the heated baking sheet, remove the towel from my current baking sheet and pull these over. I’m going to throw about a half cup of ice cubes into the cast iron pan, those are going to steam up (this is dangerous and could crack your pan). Then toss the rolls into the oven, bake them for twenty minutes. While the bread is baking we will prepare the meat! I’m going to throw a pan on the stove, over a medium heat with a bit of olive oil. Brown the meat on both sides!
Taste Test
I’m going to take about a quarter of this tofu meat and make a pate. I add that meat to a food processor with a little soy sauce, a tablespoon and a half of coconut oil. Blend that and then add it to a container and toss it in the fridge. Now I prepare a few cucumbers, slice my bread open and add in the pate, some mayo, tofu meat, cucumber slices, jalapeno slices, daikon radish, carrots, a little sriracha and cilantro. This sandwich has about forty grams of protein. This tastes awesome! The tofu is delicious! It tastes almost like pork! It has a great meaty bite and snap to it. You have to give this tofu bahn mi a try! Watch the full video here!
I Could Eat This Worlds Best Sandwich Every Day
Ingredients
- tofu soy sheets
- 3 cloves garlic
- handful cilantro
- 2 tbsp agave
- black pepper
- 1 tsp coriander
- 2 tbsp soy sauce
- 6 inches lemongrass
- 2.5 tbsps coconut oil
- 3/4 tsp active dry yeast
- 2 and 3/4 cups flour
- 1 tsp salt
- .5 cup ice cubes
- olive oil
- cucumber
- jalapeno
- daikon radish
- carrot
- sriracha
Instructions
- In food processor I add garlic, cilantro, agave, black pepper, coriander, soy sauce, lemongrass, and coconut oil. Mix.
- Lay out tofu and brush them with the sauce on both sides. Cut the tofu into strips. Add them to container along with the rest of the sauce and some extra soy sauce mixed in. Add a lid and into the fridge.
- Add warm water to large bowl with active dry yeast and agave. Let activate for 15 minutes. Stir in flour and let sit for 20 minutes, covered in a warm area.
- Put the dough onto a floured surface and pull and fold it about 4 times. Set it aside for 45 minutes. Then back onto the floured surface, pull the dough into a rectangle and add salt. Fold in the salt.
- Put it in a bowl and let it sit, covered for another 45 minutes. Get a baking sheet and lay a folded towel in the middle to separate two sides. Split the dough into two and pull them into long bun shapes.
- Put them on the baking sheet on their separate sides. Cover and let them rest for an hour. Preheat oven to 475ºf.
- I add a cast iron pan to the bottom rack and another baking sheet on the middle rack upside down. When it is preheated I use a razor to score the top of the bread, pull out the baking sheet, remove the towel from the current baking sheet and pull the dough over.
- Throw ice into cast iron pan, toss rolls into the oven, baking for 20 minutes. While baking, add pan to stove on a medium heat with some oil, brown the tofu meat on both sides.
- Take some meat and add to food processor along with soy sauce and coconut oil, blend that and put it in a container and into the fridge.
- Prepare greens for sandwich and assemble everything. Enjoy!