breakfast tofu bahn mi

leftover dinner for breakfast is my specialty.

last night we had tofu bahn mis — this moring, bahn mi breakfast. marinated tofu on the bottom, eggs over easy, side of pickled veggies, topped with kewpie, sriracha and wakame.


for the veggies:
2 carrots
1 small cucumber
1 jalapeno
1 small daikon (we used 5 regular radishes)
1/2 c. rice vinegar
1/2 c. white vinegar
generous pinch granulated sugar
generous pinch salt

  1. julienne all veggies, put in ziplock bag.
  2. combine vinegars, salt + sugar. heat on stove until sugar and salt have dissolved.
  3. pour liquid into ziplock. if there isn’t enough liquid to cover veggies, add a little bit of water. force out air and let rest in refrigerator for ~1 hour.

for the tofu:
1 package extra firm tofu
1 tbsp. olive oil
2 tbsp. soy sauce
1 lime; juice + zest
2 garlic cloves; grated
fresh cracked pepper

  1. slice tofu into 1/4 inch pieces, place on paper towels to soak up water.
  2. combine all other ingredients, pour in shallow dish. put tofu in liquid to marinate for ~15 minutes.
  3. fry in well oiled pan.

if you’re a traditionalist: put the tofu, pickled veggies, sriracha, mayo + some cilantro on a toasted baguette. : )


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he's a culinary institute of america grad in medical school. she's a journalist, who prior to their meeting, used the oven solely for storage.

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