If you can’t find daikon, red radishes taste great here too. I pickle a combination of carrots, cucumber, jalapeño, and daikon in white wine vinegar, rice vinegar, salt, and sugar. Pickled vegetables – These guys are key for giving a banh mi its signature sweet and tangy flavor. I marinate firm tofu in a blend of tamari or soy sauce, lime juice and zest, garlic, ginger, and black pepper. Seared marinated tofu – The “meat” of this sandwich.If it’s too chewy or crusty, the fillings will squish out of the sandwich!
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