Crispy “Fish” Banh Mi Tacos

A banh mi is a type of Vietnamese baguette sandwich that’s typically filled with varying combinations of cold meats and pickled vegetables from Vietnamese cuisine, French ingredients such as pate and mayonnaise, and additions like coriander, cucumber, and chili sauce, much like a submarine sandwich in our country.

The baguette was introduced in Vietnam in the mid-nineteenth century when Vietnam fell under French colonial rule. The banh mi is believed to have been invented in Saigon much later in the 1950s, and it has since become one of Vietnam’s most iconic specialties.

The evolution of banh mi into a taco can be left to interpretation. The soft, warm (organic)corn tortilla replaces the glutenous wheat baguette. However, similar pickled vegetables, a vegan mayo based spicy sauce, and cilantro remain. I came across this particular recipe in the Los Angeles Times food section and altered it slightly to accommodate my particular palate. The addition of Old Bay Seasoning gives the illusion of an actual fish taco. Enjoy….

Ingredients

14 ounces tofu, drained and pressed

1 cup finely chopped red onion

1 cup shredded carrot

1/2 package of coleslaw mix

1 cup finely diced cucumber, peeled, and seeded

Zest + juice of 2 limes

1 Tbsp. tamari

1/3 cup plant-based mayonnaise

2 Tbsp. sriracha

1/4 cup cornstarch

1/2 tsp. garlic powder

1/2 tsp. Old Bay Seasoning

2 Tbsp. avocado oil

8 corn tortillas

1/2 cup fresh cilantro

1 cup avocado, diced

Directions

In a medium bowl, combine the onion, carrot, cucumber, coleslaw, lime juice, and tamari. Allow to sit for at least 15 minutes. In a separate bowl, whisk together the mayonnaise, sriracha, and lime zest. Set aside.

Slice the tofu crosswise into 1/2-inch-thick slabs. Should have 8 total. Add the cornstarch to a large shallow dish (I use a glass pie dish) along with the garlic powder, Old Bay Seasoning, and a pinch of salt and pepper. Whisk together. Dredge each piece of tofu in cornstarch mixture until evenly coated. Warm the oil in a large skillet over medium-high heat. Add the tofu and cook until crispy and light golden brown, about 4 minutes on each side. Transfer to a paper towel-lined plate.

The corn tortillas can either be wrapped in aluminum foil and warmed in the over or slightly charred on the stove top over a low flame. Spread sriracha mayo on warm corn tortillas, top with tofu, pickled vegetables, diced avocado, and cilantro. Enjoy…

Yield: 8 tacos