Ingredients
- 14 oz extra firm tofu, cut into 8 thick slices
- 1 large baguette
- ¼ cup This Little Goat went to Hong Kong
- 2 tablespoons brown sugar
- 2 jalapeños, thinly sliced
- ¼ cup cilantro, roughly chopped
- ¼ cup pickled daikon and carrot (do chua), optional
- 4 tablespoons Kewpie mayo
Instructions
- In a shallow dish, combine This Little Goat Hong Kong Sauce and brown sugar. Place the tofu slices in the marinade, ensuring they are well coated. Allow the tofu to marinate for a minimum of 30 minutes, allowing the flavors to infuse.
- Preheat the air fryer to 375°F (190°C).
- Once the tofu has marinated, place the slices in the preheated air fryer. Cook the tofu for approximately 15 minutes or until it turns golden brown and develops a crispy texture around the edges.
- While the tofu is cooking, set aside 2 tablespoons of the tofu marinade. Mix the reserved marinade with Kewpie mayo to create a flavorful Hong Kong mayo mixture.
- Cut the baguette lengthwise, creating a space for the delicious fillings. Slather the inside of the baguette with the Hong Kong mayo mixture, ensuring even coverage.
- Layer the chopped cilantro, cooked tofu slices, thinly sliced jalapenos, and do chua (if using) on top of the mayo-slathered baguette.
- Close the baguette, pressing gently to ensure all the tasty components are held together.
- Now it's time to enjoy the delightful Hong Kong Tofu Banh Mi. Take a big bite and savor the combination of crispy tofu, tangy and slightly sweet Hong Kong sauce, spicy jalapenos, and refreshing cilantro. The optional addition of do chua provides a lovely crunch and tangy flavor.
