Recipe || Tofu Banh Mi

Banh mi, oh my!

Lacey's mystery produce patron has gifted her with more garden treasures!

The story continues: 

A few days after the mystery heirloom tomatoes got turned into a Farro Summer Salad, I discovered another summer gift on my porch.

This time: radishes, freshly pulled with dirt still clinging to the bulbs.

I love to come up with ways to use the entire fruit, vegetable, or animal, whenever possible, and these radishes took me in two directions. So today you're getting not just one, but TWO exquisitely yummy recipes for your Ayurveda kitchen.

Bon Appetite! 

Lacey Cook

| Tofu Banh Mi |

With all six rasas (tastes) Present; sweet, salty, bitter, pungent,astringent + sour, this recipe is balancing to all 3 doshas. 

Suggested Ayurveda Modifications ||

For weight loss (Kapha) - skip the bread and enjoy on top of an abundance of greens instead.

Ingredients:

  • 4 baguettes
  • cilantro
  • mayonnaise
  • For the tofu
    • 1 package of firm tofu
    • 2 Tbs. soy sauce
    • 2 tsp. sesame oil
    • 2 clove garlic, minced
    • 3 Tbs. lemon juice 
    • 1/4 c. water
  • For the pickles (Do chua)
    • 1 cup julienned daikon radish
    • 1 cup julienned carrots
    • 1/4 cup sugar
    • 1/2 teaspoon salt
    • 1/2 cup white vinegar
    • 1 cup water (1/2 c. hot to dissolve sugar)

Method: 

  • For the tofu
    • Press tofu for at least 20 minutes to eliminate some of the water.
    • Slice tofu into four pieces, width-wise.
    • In a large flat dish or large bowl, combine soy sauce, sesame oil, garlic, lemon juice, water.
    • Marinate tofu for at least 10 minutes.
    • Put oven on broil.
    • Grease a baking pan big enough to accommodate the tofu slices and place slices into pan.
    • Pour half of the marinade over the tofu and broil for 10 minutes.
    • Flip tofu slices and pour the remaining marinade over the tofu. Broil for 10 more minutes. 
  • For the pickles (Do chua)
    • In a large bowl, toss vegetables with salt and let sit for 15 minutes. Then rinse thoroughly with cold water and squeeze out excess moisture. Put in jars. 
    • Dissolve sugar in 1/2 c. of hot water, then add remaining water and vinegar.
    • Add vinegar solution to jars to cover the vegetables. Seal, stored at room temperature until pickled to your taste. When they're ready, refrigerate.
  • Build your banh mi
    • Slice baguettes and spread with mayonnaise. Fill with tofu, pickles, and cilantro.
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| Radish Pesto |

This simple pesto made from radish tops, makes a great dip, sandwich spread, pizza sauce or tossed with some spaghetti squash. 

Ingredients: 

4 cups of chopped fresh radish greens (if they've wilted in the heat, soak them in cool water for a few minutes and they'll plump back up!) - you can also supplement the greens with basil or arugula. 

2-3 cloves garlic, minced

2-3 Tbs. Lemon juice (juice of one lemon)

1/2c. Roasted sunflower seeds, pine nuts, or almonds

1/3c. (Plus extra) Olive oil or sunflower oil

1/2c. Shredded Parmesan cheese (substitute toasted bread crumbs for a non-dairy alternative)

Salt and pepper to taste 

Method:

In a food processor, combine greens, lemon juice, garlic, and seeds. Slowly add oil until the paste reaches a rich, spreadable consistency, scraping the sides of the bowl periodically. Stir in Parmesan. Season with salt and pepper to taste.