Banh mi Sandwich

Program: Convection

Cook Temp: 180°C

Cook Time: 20 mins

Ingredients:

• 100gms tofu
• Extra-virgin olive oil, for basting
• 4 baguette pieces, sliced in half

For baguette:

• 125 gms Refined flour
• 5 gms Yeast
• 5 gms Salt
• 5 gms sugar
• 5 gms butter
• 80 ml warm water
• 50 ml Milk wash

Spicy Mayo:

• A few sprigs of cilantro per sandwich
• Pickled Veggies:
• 1 radish, sliced into matchsticks
• 2 small carrots, sliced into matchsticks
• ½ small cucumber, seeded & sliced into matchsticks
• ½ jalapeno, thinly sliced
• ¼ cup vinegar
• ¼ cup rice vinegar
• Pinches of sugar
• Pinches of salt
• Fresh Coriander

Tofu Marinade:

• 1 tablespoon olive oil
• 2 tablespoons soya sauce
• Juice of ½ lime + a little zest
• 1 garlic clove, minced
• ½ teaspoon minced ginger
• Freshly ground black pepper

Preparation:

To make the pickles: Place the radish, carrots, cucumbers, and jalapeños in a medium jar with the vinegar, rice vinegar, sugar, and salt. If the liquid doesn’t cover the veggies, add about 2 tbsps water and more vinegar if necessary.

1. Heat at 40% micro power level for 12 mins. Once done, let it chill.
2. Drain the tofu and slice it into ½-inch slices. Place it on a kitchen towel and gently pat dry to remove excess water.

For Bread: Mix all ingredients together in a glass bowl; knead for 10 mins, stretching the dough continuously after 5 mins. 

1. Allow the dough to rest for 30 mins in keep warm or ferment mode. Once doubled in size, divide the dough into 4 equal pieces, knead and shape into foot long baguette.
2. Leave it to rest for 40 mins. Once doubled in size, apply milk wash and bake the bread in preheated oven for 20 mins.

To make the marinade: In a small bowl, whisk together the olive oil, soya sauce, lime juice and zest, garlic, ginger, and pepper.

1. Place the tofu in a shallow plate and pour the marinade on top. Flip the tofu to fully coat it, adding more soya sauce if necessary. Let the tofu marinate for at least 15 mins.
2. Grease the baking plate with olive oil, place tofu pieces with enough space between, working in batches if necessary. Cook for 20 mins at 180°C on convection mode. Remove from heat and season to taste.
3. Assemble sandwiches with the baguette slit length-wise, stuffed with spicy mayo, tofu slices, pickled veggies, and fresh coriander.