Tofu Banh Mi
Ingredients: carrots, daikon radish, salt, water, distilled white vinegar · 90 min cook time · 485kcal · ~₩18,000
Ingredients
1개 carrots, 1개 daikon radish, 1꼬집 salt, 1컵 water, 0.5컵 distilled white vinegar, 0.25컵 sugar, 8온스 cremini mushrooms, 1개 small yellow onion, 3쪽 garlic, 0.5컵 walnuts, 2큰술 oil, 1작은술 spice blend, 1컵 cooked lentils, 1.5큰술 soy sauce, 1작은술 brown sugar, 24온스 tofu, 1덩어리 fresh ginger, 1줄기 lemongrass, 2큰술 sriracha, 4작은술 lime juice
Instructions
1. Slice the daikon crosswise into 2-3 inch pieces, then into slabs or planks. Stack a couple of pieces and slice them into matchsticks. Do the same for the carrots.
2. Massage the prepped vegetables with salt for about two minutes until glistening and liquid pools at the bottom. Let rest for 15 minutes.
3. Rinse the vegetables well to remove excess salt, squeeze out as much water as possible, and pack tightly into a glass jar.
4. Prepare the pickling brine by dissolving sugar in water, distilled white vinegar, and salt. Pour over the vegetables in the jar.
5. Clean and slice 8 ounces of cremini mushrooms. Dice one small yellow onion. Smash garlic cloves to remove peels and flatten slightly. Break walnuts into pieces.
6. Heat a large frying pan over medium heat. Add a couple of tablespoons of oil, then the diced onions. Cook for 3-4 minutes to soften.
7. Add smashed garlic and walnut pieces to the pan. Stir often for 5 minutes until walnuts are golden brown and onions have color. Remove from heat and wipe out the pan.
8. Cook mushrooms over medium-high heat for 5-8 minutes to draw out moisture and concentrate flavor.
9. Reduce heat to low, add the spice blend to the mushrooms. Stir constantly for 15-20 seconds, then remove from heat.
10. Transfer cooked ingredients to a food processor. Add a cup of cooked lentils, 1.5 tablespoons of soy sauce, and a little brown sugar. Blend until smooth like pate.
11. Slice 24 ounces of tofu into six slabs, about two-thirds inch thick, starting on the shorter ends.
12. Heat water to boiling, stir in salt to dissolve. Pour over the tofu and let it rest for 10 minutes to draw out moisture and season.
13. While tofu soaks, finely chop four fat garlic cloves and grate or mince a knob of fresh ginger.
14. Prepare lemongrass: remove tough outer layers, lop off the top two-thirds, use the bottom part. Smash and mince it.
15. Make the glaze: combine two tablespoons each of sriracha and soy sauce, and four teaspoons each of brown sugar and lime juice.
16. Drain the tofu using a slotted spoon, transfer to a clean towel, and pat dry very well.
17. Heat a stainless steel frying pan over medium-high heat for several minutes until a bead of water glides across. Add oil and turn down the heat slightly.
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