So today I attempted to satisfy that craving. Really the only vaguely similar things about my sub and the Saigon Givral subs is fried onions. That doesn't mean what I made wasn't incredibly delicious! Observe:
How did I make this most delicious looking food of the gods, you might ask?crusty white Vietnamese style sub bun
pan-fried up onion with a bit of pepper
cilantro
tahini (I bet vegan/regular mayo would have been better but I have neither).
And here is the recipe for the tofu part:
sauce (guessing at measurements, use your own taste/judgement):
1-2 tbsp hot sauce (the thick, less vinegary kind),
2 tsp lemon juice
1/4 cup veggie broth
1 tbsp tomato paste
1/2 tsp cumin
2 cloves garlic-crushed
2 tsp flour
liquid smoke (about 2 drops)
soy sauce or temari are also good, I just didn't add them this time.
Mix sauce together. Cook pressed tofu sliced in to strips on both sides in a bit of oil in a pan until golden brown and a little crispy. Dump sauce over and let it simmer while stirring tofu around to let it get all coated in sauce as it thickens until you have sauce-glazed tofu that you can dump pipin' hot unto your bun and add the rest o' your ingredients.
I bought cucumber tonight and I have an avocado about to ripen up so I think I will throw both of those things on the sammich I make tomorrow the leftover tofu and onion from today.
1 comment:
Oh my god, Genius! You guys have reminded me of the importance of cilantro, in chili, subs, and all things. Why the hell don't I have any cilantro?
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