New York Times Bahn Mi recipe

I made this recipe for a ground pork bahn mi over the weekend: http://www.nytimes.com/2011/02/23/dining/23apperex.html

I don't know why they call it "shortcut" bahn mi, as it's actually a bit involved to shop for and make. However, it was outstanding. The ground pork ends up a very complex but perfectly balanced flavor, and when combined with the quick pickled vegetables and some fresh jalapenos and cilantro, it's everything you could want in a sandwich.

Jonah

I subbed out the pork for tofu and it worked well.

teatpuller wrote:I subbed out the pork for tofu and it worked well.

Really? So did you just cook the tofu the way you would the pork or used it uncooked?

I skipped the recipe because I couldn't wrap my head, fast enough, on making it animal-free!

I essentially cooked it like the pork, but then slathered the mayo sauce on the bread instead of mixing it with the tofu.