Honey-Soy Tofu Banh Mi
with carrot slaw / spicy mayo / watermelon wedges
- Tofu, extra firm (vacuum packed preferable) - 16 oz , 1/2" / 1.3cm slices
- Mayonnaise - 4 Tbsp
- Chili-garlic sauce (sub any hot sauce) - 1 tsp
- Cilantro - 1/4 cup , leaves torn
- Cucumbers, medium - 1 , sliced
- Honey - 2 Tbsp
- Soy sauce, low-sodium - 1 1/2 Tbsp
- Oil, cooking - 1 Tbsp
- Baguette (sub sandwich rolls) - 10 oz
- Carrot slaw (ingredients listed separately) - ~1 1/2 cups
- Carrots, medium (look for pre-shredded to save time) - 1 , grated
- Vinegar, rice - 2 tsp
- Sugar - 1/2 tsp
- Watermelon, small (preferably seedless) - 1/2 , wedges
Tofu - If tofu is packaged in water, cut into 1/2" / 1.3cm slices. Press out as much liquid as possible or dab dry with paper towels. Season with some salt and pepper. (Can be done up 1 day ahead)
Make spicy mayo - Whisk together mayonnaise and chili-garlic sauce. (Can be done up to 5 days ahead)
Cilantro / Cucumbers / Watermelon - Prep as directed. (If making Thursday’s smoothies, cube watermelon for that day at the same time.)
Whisk together honey and soy sauce.
When tofu is golden brown, add honey and soy sauce mixture to skillet and flip tofu slices to coat in sauce. Cook just until sauce turns sticky and clings to tofu, ~2 minutes more.
Slice open baguettes and toast (if desired).
Assemble sandwiches by spreading spicy mayo onto bread and then layering in tofu, carrot slaw, cilantro leaves and sliced cucumbers.
Serve banh mi with watermelon wedges on the side. Enjoy!