A banh mi, the popular Vietnamese hero sandwich, with its tangy cucumber salad and spicy mayonnaise, is generally piled high with meat or fish. We've subbed in meaty shiitakes and tofu, slathered with a hoisin marinade, to make our banh-meatless. Pressing the liquid out of the tofu firms it up and keeps it from sticking to the grill.
Recipe courtesy of Food Network Kitchen
Grilled Shiitake and Tofu Banh Mi
Total:
35 min
Active:
5 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Prepare a grill for medium-high heat. Put the tofu between 2 plates, and weight the top plate down with about 4 pounds (3 large cans or a large, heavy skillet) for about 20 minutes to remove excess moisture.

Meanwhile, whisk together 1/2 cup of the vinegar, 1/2 cup water, the sugar and 1/2 teaspoon salt in a medium bowl until the sugar and salt dissolve. Add the carrots and cucumbers, toss to coat and chill until ready to serve.

Whisk together the mayonnaise and Sriracha in a small bowl; set aside.

Pat the tofu dry, and cut it into 8 1/2-inch-thick slices. Grate the garlic into a large bowl, and stir in the hoisin, the remaining 3 tablespoons vinegar and the oil. Add the mushroom caps, and stir to coat. Lightly oil the grill grates.

Shaking off any excess marinade, put the mushroom caps on the grill. Grill them for about 1 minute, rotating them once to char more of the cap, then flip and cook until almost tender, 30 seconds to 1 minute more. Transfer the mushrooms to a platter, and sprinkle lightly with salt and pepper.

Toss the tofu in the marinade, then grill, marinade-side down, for 2 minutes. Flip, and grill the second side for 2 more minutes. Transfer the tofu to the platter.

Open the rolls, and grill, cut-side down, until just toasty, about 2 minutes.

Smear each half of a roll with 1 heaping tablespoon of the mayonnaise mixture. Put 2 pieces of tofu on each roll, then shingle the mushrooms, overlapping slightly, on top. Top with some of the carrot-cucumber salad, drained, and a shower of cilantro leaves. Close the rolls, pressing gently. Halve them on the diagonal, and serve.

More from:

Great Grilled Mains

IDEAS YOU'LL LOVE

Easy Grilled Pork Chops

Recipe courtesy of Sunny Anderson

Grilled Lamb Chops with Mustard Barbecue Sauce

Recipe courtesy of Bobby Flay

Mesa Grill Potato Salad

Recipe courtesy of Bobby Flay

Grilled White California Peaches with Almond-Mint Pesto

Recipe courtesy of Bobby Flay

Grilled Salmon with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish

Recipe courtesy of Bobby Flay

Grilled Herb Shrimp

Recipe courtesy of Ina Garten

Chicken or Steak with Balsamic BBQ Sauce

Recipe courtesy of Giada De Laurentiis

Flank Steak with Salsa Verde

Recipe courtesy of Food Network Kitchen

Grilled Salmon with Citrus Salsa Verde

Recipe courtesy of Giada De Laurentiis

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking