Crispy Tofu Subs with Pickled Veg and Yuzu Mayo
1
- Prep Time25 min
- Total Time45 min
- Makes4
Recipe by Chantal Braganza, produced by Sun Ngo, photography by Christie Vuong, food styling by Ashley Denton, prop styling by Nicole Billark
This pickly-sweet riff on Vietnamese bành mí features perfectly crispy tofu thanks to a buttermilk soak, breading and a turn in the air fry.
Pickles
½ medium daikon, peeled and cut into ¼-in. matchsticks
½ large carrot, peeled and cut into ¼-in. matchsticks
½ tsp salt
1/3 cup plus ½ tsp granulated sugar, divided
½ cup plus 1 tbsp white vinegar
Tofu Cutlets
1 350-g block extra-firm tofu, pressed and cut into 4 slices lengthwise, then halved crosswise (8 cutlets total)
2 tsp salt, divided
2 tsp black pepper, divided
1 cup all-purpose flour
½ cup cornstarch
1 tbsp onion powder
1 tbsp garlic powder
2 tsp cayenne
1 tsp ground coriander
1 tsp white pepper
1 large egg
1 cup buttermilk
1 tbsp fish sauce
1 tbsp sriracha
1 cup panko breadcrumbs
Spicy Mayo
½ cup Kewpie mayonnaise (see tip)
1 tbsp yuzu sauce
1 tbsp sambal oelek
To serve
4 Vietnamese-style bành mí baguettes or 4 small French baguettes
Salted butter, at room temperature
Maggi sauce
Fresh cilantro
Sliced cucumber
Sliced jalapeno (optional)
Instructions
Pickles: Massage daikon and carrot with ½ tsp each salt and sugar, then let rest until vegetables are softened, 15 to 20 min. Rinse with cold water and squeeze to thoroughly remove excess water. Combine remaining 1/3 cup sugar, vinegar and ½ cup water in a resealable container, then submerge carrot-daikon mixture. Let sit for at least 2 hrs at room temperature, or refrigerate overnight
Cutlets: Place tofu cutlets on a wire rack set over a large baking dish or baking sheet. Season both sides of cutlets with 1 tsp each salt and pepper. Set aside
Whisk flour with cornstarch, onion powder, garlic powder, cayenne, ground coriander, 1 tsp black pepper, white pepper and 1 tsp salt in a large, deep dish. Whisk egg with buttermilk, fish sauce and sriracha in a medium bowl. Pour panko into a deep dish.
Preheat air fryer to 400F.
Before dredging, gently press cutlets against the wire rack to remove any excess water. Dredge cutlets in flour mixture first, then dip into egg mixture, then press into panko, gently packing as much panko as you can onto the cutlet.
Evenly spray cutlets with cooking spray, then arrange in air fryer basket. Air fry until golden-brown, about 18 min, stopping halfway through to flip them over
Spicy Mayo: Meanwhile, stir mayo with yuzu sauce and sambal oelek in a small bowl. Set aside.
Assembly: Slice baguettes lengthwise, keeping one side intact as a hinge. Spread butter over bottom half of bread, then drizzle a little Maggi sauce overtop. Divide cilantro, cucumber, jalapeno and pickled vegetables evenly between baguettes. Place 2 cutlets in each sandwich, then drizzle spicy mayo overtop. Sandwich and serve immediatelyThis pickly-sweet riff on Vietnamese bành mí features perfectly crispy tofu thanks to a buttermilk soak, breading and a turn in the air fry
Kitchen Tip
Found in the Asian foods aisle of most grocery stores, Kewpie is a seasoned mayonnaise that gets its extra punch of sweetness and acidity from rice vinegar.
This recipe is part of a feature on summer sandwiches.
Chantal Braganza is a writer and editor living in Toronto. She is deputy editor, food at Chatelaine, a cookbook nerd, lover of vintage dish ware, and currently training for yoga teacher certification. Her first book, Story of Your Mother, is out with Strange Light Press.
