Banh mi Bruschetta

Banh mi Bruschetta

Recipe provided Chef Rich and Kate Landau

This is a twist on the classic Vietnamese Tofu Hoagie.  There are several of these hoagie shops in our area.  It’s a long roll slathered with mayo and stuffed with lemongrass-braised tofu, hot peppers, and fresh cilantro.  I have taken a few direction changes to
re-invent this sandwich as finger food for a party. 
I have recommended buying an Asian flavored smoked or baked tofu to make this simple.  However, if you want, buy regular tofu, cut it into small squares  and simmer it slowly for 10-15 minutes in a vegetable broth with about 4 or 5 crushed lemongrass stalks and a little tamari.  Let it dry and cool before using.
Serves 4-6

1 loaf baguette bread, cut into 1 inch slices (crosswise)
2 packages store bought Asian flavored smoked or baked tofu, cut into small squares that will fit easily on top of the bread slices

Red Chile Mayo
1 Tblsp  Sriracha chile sauce
1 Tblsp Sambal chile paste
½  Tbsp sugar
½  tsp each salt and black pepper
½ cup vegan mayo

Whisk together all ingredients slowly in a medium mixing bowl.  Mixing too quickly will break the mayo and make it separate. 

Daikon Slaw
1 bunch fresh cilantro-  leaves only , a little stem remaining is OK
1 jalapeno pepper, seeds and membrane removed and thinly sliced
1 bunch scallion whites, chopped (some green is OK)
1 whole daikon, peeled and either grated or sliced into julliene
Tsp each Salt & pepper
2 tsp toasted sesame oil
1 Tblsp fresh lime juice

Combine all ingredients.  Refrigerate for at least 20 minutes before adjusting seasoning.( it may need more salt depending on how ripe your tomatoes are )

Slice the baguette into rounds and toast.
top each round with a dollop of red chile mayo, then with a square of tofu, and then with a twirl of the slaw. garnish with a fresh cilantro leaf

 Violet Beauregarde

2 ounces Bulliet Bourbon
1/8 ounce Creme de Violette
10 blueberries
5 mint leaves
2 ounces Lemonade
In a large rocks glass, muddle the blueberries and mint with the creme de violette.
Add the bourbon and lemonade.
Add fresh ice, stir, garnish, serve, enjoy!

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