{"id":2781,"date":"2017-06-14T13:01:45","date_gmt":"2017-06-14T13:01:45","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=2781"},"modified":"2020-05-17T21:22:13","modified_gmt":"2020-05-17T21:22:13","slug":"tofu-shiitake-banh-mi","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/tofu-shiitake-banh-mi\/","title":{"rendered":"Tofu Shiitake Banh Mi"},"content":{"rendered":"
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Tofu Shiitake Banh Mi<\/div>\t
2017-06-14 07:58:44<\/div>\t\t
Yields 4<\/span><\/div>\t
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Write a review<\/div>\n\t\t<\/div>\t\t
Save Recipe<\/a><\/div>\t\t
Print<\/div>\t<\/div>\t
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Ingredients<\/div>\t\t\t
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  1. 1 Tablespoon olive oil<\/li>\t\t\t\t
  2. 1 14oz. pkg. extra firm tofu<\/li>\t\t\t\t
  3. 1 \u00bd - 2 cups sliced fresh shiitake mushrooms<\/li>\t\t\t\t
  4. 4 Banh Mi buns or a fresh baguette, sliced into sandwich sized portions<\/li>\t\t\t\t
  5. Vegan mayonaise ( we used Sriracha veganaise)<\/li>\t\t\t\t
  6. a few sprigs of cilantro per sandwich<\/li>\t\t\t\t
  7. sriracha, to taste<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Pickled veggies<\/div>\t\t\t
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    1. 1 small daikon julienned<\/li>\t\t\t\t
    2. 2 small carrots, julienned<\/li>\t\t\t\t
    3. 1-\u00bd jalape\u00f1o, thinly sliced<\/li>\t\t\t\t
    4. \u00bd (or more) cup white wine vinegar<\/li>\t\t\t\t
    5. \u00bd (or more) cup rice vinegar<\/li>\t\t\t\t
    6. a pinch of sugar<\/li>\t\t\t\t
    7. a few pinches of salt<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      Tofu marinade<\/div>\t\t\t
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      1. 1-2 drops of liquid smoke (optional)<\/li>\t\t\t\t
      2. 1 tablespoon sesame oil<\/li>\t\t\t\t
      3. 2 tablespoons tamari or soy sauce<\/li>\t\t\t\t
      4. juice of \u00bd lime + a little zest<\/li>\t\t\t\t
      5. 1 clove garlic, minced<\/li>\t\t\t\t
      6. \u00bd teaspoon minced ginger<\/li>\t\t\t\t
      7. Freshly cracked pepper<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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        Instructions<\/div>\t\t\t
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        1. Make ahead: Place thinly sliced daikon, carrots, cucumbers, and jalape\u00f1os in a medium jar with white wine vinegar, rice vinegar, sugar and salt. If the liquids don\u2019t cover the veggies, add about 2 tablespoons of water and more vinegar if necessary (the amount you need will depend on the size of your jar).<\/li>\t\t\t\t
        2. Let chill for at least a couple of hours, and store leftovers in the fridge for up to a week.<\/li>\t\t\t\t
        3. Drain tofu, slice it into approx. \u00bd inch slices. Place on a towel and gently pat dry to remove excess water.<\/li>\t\t\t\t
        4. In a small bowl, whisk together olive oil, tamari, lime, zest, garlic, ginger, and freshly cracked pepper.<\/li>\t\t\t\t
        5. Marinade tofu and mushrooms together at least 15 minute in advance.<\/li>\t\t\t\t
        6. Heat a nonstick skillet to medium-high heat. Add a little oil to the pan and add tofu and mushroom pieces and cook until mushrooms are thoroughly cooked. Remove from heat.<\/li>\t\t\t\t
        7. Assemble sandwiches with mayo, tofu slices, pickled veggies, cilantro and serve with sriracha and enjoy!<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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          Notes<\/div>\t\t\t
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          1. For the pickled veggies: If you're sensitive to spicy foods, omit or go light on the jalape\u00f1os.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
            By Sweet Vegan<\/div>
            Sweet Vegan Living https:\/\/sweetvegan.net\/<\/div>\t\t<\/div>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

            The mushroom tofu mix is absolutely perfect and makes this sandwich complete.
            \nFor the pickled veggies: If you’re sensitive to spicy foods, omit or go light on the jalape\u00f1os.<\/p>\n","protected":false},"author":1,"featured_media":2782,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","sfsi_plus_gutenberg_text_before_share":"","sfsi_plus_gutenberg_show_text_before_share":"","sfsi_plus_gutenberg_icon_type":"","sfsi_plus_gutenberg_icon_alignemt":"","sfsi_plus_gutenburg_max_per_row":"","footnotes":""},"categories":[562,933,650,653,8],"tags":[789,788],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/2781"}],"collection":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/comments?post=2781"}],"version-history":[{"count":2,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/2781\/revisions"}],"predecessor-version":[{"id":2784,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/2781\/revisions\/2784"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media\/2782"}],"wp:attachment":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media?parent=2781"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/categories?post=2781"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/tags?post=2781"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}