I had to tackle the Banh Mi! Elements needed:
- Good Bread: I bought a loaf of french bread
- Tofu: I attempted using a rub instead of my normal marinade but it was a huge fail. Next time, I’ll just go with my tried and true method and my favorite marinade.
- Crunchy Veggies: Pickled daikon and carrots topped with cucumber
Pickled Daikon and Carrots
Although my tofu did not turn out well, these pickled vegetables saved the sandwich. The recipes I reference for research included a little too much salt for my taste. I’ve adjusted the amount below but still need to test the recipe again to ensure that it works.
1 cup julienned daikon
1 cup julienned carrots
1 tablespoon sugar plus 1/4 cup sugar
1 tablespoon salt plus 1/2 teaspoon salt
1 cup white distilled vinegar
1 cup water
- Place daikon and carrots in a bowl.
- Add 1 tablespoon of salt and 1 tablespoon of sugar and mix to combine.
- Set the daikon and carrots aside for 10 minutes so that the water releases from the vegetables.
- While the vegetables are resting, add warm water to a bowl that is large enough to hold the vegetables that contains the vinegar, 1/4 cup sugar and 1/2 teaspoon salt.
- Stir until the sugar and salt has dissolved.
- After 10 minutes, you should be able to bend the carrots and daikon and they won’t break.
- Rinse the vegetables thoroughly and drain them well.