Tofu Cucumber Banh Mi

Ingredients: Makes 4 servings

For the Tofu:
1 pound extra firm tofu
1/4 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
2 1/4 teaspoons lime juice
1 tablespoon chopped cilantro
1/2 tablespoon canola oil

For the Pickled Carrot and Daikon
2 1/2 ounces carrots, julienned
2 1/2 ounces daikon, cut into matchsticks
1/8 teaspoon salt
1 tablespoon sugar
2 tablespoons warm water
3 tablespoons white vinegar

For the Sandwich:
1 English cucumber
1 1/2 teaspoons sriracha
1/4 cup light mayonnaise
1 ounce cilantro sprigs

Directions:

1. Cut tofu in half lengthwise. Press tofu between two baking sheets, overnight if possible, or for at least 2 hours.
2. Whisk together garlic, salt, pepper, lime juice, and cilantro. Pour over tofu and marinate at least 1 hour. Spray grill with cooking spray. Grill tofu halves until marked, about 1 minute on each side. Cut tofu into 1-inch cubes.
3. Toss carrot and daikon with salt. Place in mesh strainer and allow to sit for 3 minutes, tossing occasionally to help rid excess water. Place carrot and daikon in a non-reactive container. Whisk together warm water and sugar until sugar is dissolved. Stir in vinegar. Pour pickling liquid over carrots and daikon and marinate overnight. Drain.
4. Cut cucumbers in half lengthwise and then again widthwise. Use spoon to scrape seeds from cucumber, creating a boat. Use a vegetable peeler to strip a peel off of the bottom of each cucumber boat so that they sit flat.
5. In a small bowl, make sriracha mayo by combining sriracha with light mayonnaise. Chill.
6. Top each 1/4 cucumber “open faced sandwich” with: 3 oz. cilantro lime tofu, 1 TBSP Sriracha mayo, 1/4 cup pickled carrot and daikon, and a few cilantro sprigs.

Serving Size:
One serving: 1 sandwich (1/4 cucumber)

Nutritional Information:
Nutrition Info (per serving): 195 cals, 12 gm fat, 2 gm saturated fat, 360 mg sodium, 10 gm carbohydrate, 4 gm sugar, 3 gm fiber, 15 gm protein

Recipe Source:
Recipe provided by FLIK Hospitality Group