Inspired by a trip to Newfoundland, this amazing tofu banh mi features crispy fried shallots, a vibrant mushroom pate, savory tofu steaks, pickled vegetables, and a spicy 'Cowboy Candy' chili relish, all served on a fresh baguette.
1. Slice up chilli and set aside. Wear gloves, they are spicy!
2. In a large pot, add the vinegar, sugar, and mustard seed and bring to a boil over medium heat. Bring to a simmer and simmer for 5 minutes.
3. Add the jalapeños to a clean jar, ladle the syrup into the jar until it’s full. Allow to cool fully then store in your fridge.
4. In a heavy cast iron pan, add the veg oil and warm over medium heat. Once warm, drop the shallots carefully into the hot oil and fry until slightly brown, around 5-8 minutes. Remove and dry on paper towel, season with a pinch of salt.
5. In a food processor, add all the mushroom pate ingredients and process until smooth. Set aside.
6. Using a mandolin, julienne the carrots and cucumber. Place them on a baking sheet and sprinkle with rice wine vinegar. Set aside.
7. On another baking sheet, add the soy sauce and corn starch. Add the tofu steaks and brush on the soy mixture. Preheat a large cast iron pan and sear the tofu on both sides, try not to touch the tofu, sear for 5 minutes a side.
8. Remove everything and build your sandwich with the pate, the tofu, the pickled veg, the crispy shallots, the chilli and fresh cilantro. Brush the top bread with mayo and dig in!
