Bánh Mì Đậu Hủ Nâm Ngũ Vị (Five-Spice Tofu and Mushroom Bánh Mì)By Chatelaine
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Taking inspiration from traditional bánh mì, chefs Sara Lee and Rod Dyquiangco continue to expand their menu to include more plant-based options at their contemporary Toronto café, Rustle & Still. In this recipe, tofu and mushrooms soak up a sweet and savoury sauce made from pantry staples including soy sauce and five-spice powder.
- 1⁄2 cup soy sauce
- 1⁄4 cup water
- 1⁄2 tbsp vegetable oil , plus additional for shallow-frying, divided
- 1⁄2 tbsp granulated sugar
- 1⁄2 tsp garlic powder
- 1⁄4 tsp pepper
- 1⁄4 tsp five-spice powder
- 454 g firm or extra-firm tofu , cut in 1⁄4-in.-thick slabs
- 454 g mushrooms (cremini, white or portobello) , thinly sliced
- 4 baguettes , (see note below)
- Condiments of choice , (see note below)
- cucumber , cut lengthwise into thin slices
- sliced chilies , (optional), jalapeno or bird's eye are ideal
- Whisk soy sauce, water, 1⁄2 tbsp oil, sugar, garlic powder, pepper and five-spice in a large bowl. Set aside.
- In a large skillet on high, heat a thin layer of oil. Fry tofu and mushrooms for 1 to 2 min, turning once, until golden brown. Turn off heat. Pour half of sauce into the skillet, letting the residual heat cook the sauce into the tofu and mushrooms. When sauce has absorbed, taste and add additional sauce as desired.
- Assembly: Split each baguette lengthwise, without cutting the whole way through. Spread condiment of choice on cut sides of each baguette. Layer ingredients from the bottom up using pickled vegetables, cucumber, mushrooms and tofu. Garnish with cilantro sprigs and chillies.
If you can’t find 4 Vietnamese-style baguettes, swap in toasted mini French baguettes. Italian, Cuban or hoagie rolls will also work.