September 21, 2009
Sometimes it helps to have a deep, long think about what is actually in your fridge. I knew I had my favorite extra, extra firm tofu from the Vietnamese grocery store, cilantro, jalepenos and bibb lettuce from Saturday's farmers market and a couple limes. So, I grabbed a Metropolitan Bakery baguette from South Square Market and whipped up a take on a bahn mi. I salted the tofu and gave it a quick sear in a skillet—just to get that chewy crust thing going. I made a sauce by mixing mayo, fish sauce, lime, scallions and black pepper. I put both on the roll with plenty of the beautiful bibb lettuce, thinly sliced peppers and a big ole handful of cilantro.
This sandwich is now officially in my repertoire. It was delicious—hearty and tangy and spicy and healthy. Woohoo.