I went to an Asian grocery store today. It is a small store tucked in with other international markets. I do go there often. I bought tofu, vegetables, spices jackfruit and couldn’t find the bread I was looking for.
The great thing about it was that I am the minority. I don’t know the customs of the store. I don’t speak the language. That’s OK as it is a good place to be once in a while.
I’d rather enjoy the feeling of not knowing what I’m doing. It’s good to be humbled once in a while.
How to make Bahn Mi
- (14-ounce) package extra-firm tofu
- Extra-virgin olive oil, for the pan
- 4 baguette pieces, sliced in half
- Spicy Mayo
- Fresh cilantro
Pickled Veggies
- 1 small daikon radish, sliced into matchsticks
- 2 small carrots, sliced into matchsticks
- ½ small cucumber, seeded and sliced into matchsticks
- ½ jalapeño pepper, thinly sliced
- ⅓ cup rice vinegar, plus more as needed
- ⅓ cup water, plus more as needed
- Cane sugar
- Sea salt
Tofu Marinade
- 1 tablespoon olive oil
- 2 tablespoons tamari
- Juice of ½ lime
- ½ teaspoon lime zest
- 1 garlic clove, minced
- ½ teaspoon minced fresh ginger
- Freshly ground black pepper
I’m not one for exact recipes because generally you’re smart enough to figure it out. Marinate your tofu. I started slicing it real thin and will do that tonight. Top with pickled vegetables and slather on vegan. Put all of that in between a toasted bun and enjoy.
Then one of my axiom’s in life is travel outside of your comfort zone. It’s a nice place to be.
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