This burger is a perfect marriage of East and West flavors. During the French colonial days in Vietnam, the French brought their signature bread—the baguette—to Vietnam with them. Little did they know this would create fusion food history, as the Banh Mi was born: delicious French bread filled with Vietnamese flavors such as lime, cilantro, and savory tofu! Utterly delicious.
- Yield: 4 burgers
- 2 tablespoons (30 ml) soy sauce or tamari
- 2 tablespoons (30 ml) mirin
- 2 tablespoons (31 g) Hoisin Sauce or store-bought
- 1 tablespoon (15 ml) rapeseed oil
- 1 tablespoon (9 g) coconut sugar or (15 g) packed brown sugar
- 1 clove garlic, crushed
- ½ teaspoon grated fresh ginger
- 1 block (10½ ounces, or 300 g) firm tofu, drained
- 1 baguette, sliced into 4 burger-sized portions
- Vietnamese Slaw
- Avocado slices
- Sriracha Mayo
- Lime wedges
To Make the Marinade
- In a small bowl, whisk the marinade ingredients until smooth. Transfer to a shallow baking dish. To Make the Patties
- Place the tofu block on a plate lined with paper towels, and place another plate on top of the tofu. Gently press out any excess liquid by squeezing the plates together, being careful not to break up the tofu. Slice the tofu into 4 flat pieces and put them into the marinade. Let sit for 30 minutes.
- Place a skillet over medium-low heat. Remove the tofu from the marinade and sear it in the skillet for about 8 minutes per side. Serve on the baguette with the slaw, avocado, and mayo. Squeeze a bit of lime juice over each one.