Grilled Shiitake and Tofu Banh Mi

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.]

Total Time:
35 min
5 min
20 min
10 min

4 servings

  • 15 ounces extra-firm tofu
  • 1/2 cup plus 3 tablespoons distilled white vinegar
  • 1 tablespoon sugar
  • Kosher salt
  • 1 large carrot (about 6 ounces), shaved with a vegetable peeler
  • 1 medium cucumber (about 8 ounces), thinly sliced on the bias, slices halved
  • 1/2 cup mayonnaise
  • 1/2 to 1 teaspoon Sriracha
  • 3 large cloves garlic
  • 1 cup hoisin sauce
  • 2 tablespoons vegetable oil, plus more for oiling the grill grates
  • 1 pound large-capped shiitake mushrooms, stems removed
  • Freshly ground black pepper
  • 4 soft hero rolls, sliced almost all the way through lengthwise
  • 1 cup fresh cilantro leaves
  • 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.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.

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    Great Grilled Mains