Tofu Banh Mi Pizza

February 6, 2014

 

Banh Mi sauce (rice vinegar, honey, sesame oil, soy sauce, hoisin), baked tofu, cherry tomatoes, jalapeño peppers, queso fresco, cucumbers, cilantro, fast-pickled carrots & daikon, sriracha-sesame drizzle

Recipe

 

Ingredients:
1 ball of dough
olive oil
flour for dusting
salt & pepper
6-8 cherry tomatoes, thinly sliced
¼ cup fresh cilantro leaves, roughly torn or chopped
1 cucumber, thinly sliced
2 jalapeño peppers, thinly sliced
queso fresco, crumbled


For the baked tofu:
1 container extra-firm tofu cubes
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon water
1 tablespoon cornstarch


For the fast-pickled carrots & daikon:
2 large carrots, peeled & cut into matchsticks
¼ cup daikon, peeled & shredded (with vegetable peeler or grater)
1 cup rice vinegar
¼ cup sugar
2 teaspoons salt
¼ teaspoon red pepper flakes


For the Banh Mi sauce:
1 teaspoon rice vinegar
1 teaspoon honey
1 teaspoon sesame oil
1 teaspoon soy sauce
1 teaspoon hoisin


For the Sriracha-sesame drizzle:
2 tablespoons Sriracha
1 tablespoon rice vinegar
1 teaspoon sesame oil

 

Directions:
Preheat your oven to 350° F. Pat your tofu cubes dry with a paper towel, and whisk the marinade ingredients (everything but the cornstarch) together in a small bowl. Add the tofu, tossing to coat, and let sit in the fridge for at least 30 minutes.

 

Meanwhile, get your carrots and daikon ready to be pickled. This is an accelerated version of the pickling process, but it will still give them a nice pickle-y flavor.

 

In a small saucepan, heat the rice vinegar, sugar, salt & red pepper, stirring to make sure the salt & sugar have dissolved. Once you’ve brought it to a simmer, transfer the mixture to a bowl and let it cool completely. Then add the carrots & daikon and refrigerate, letting them soak until you’re ready to use them.

 

When your tofu is finished marinating, line a baking sheet with parchment paper. For a crispier tofu, transfer the cubes to a separate bowl and toss with the cornstarch.

 

Then lay them out on the baking sheet in a single layer and bake for 20-45 minutes (tossing every 10), depending on the size of your tofu. You’ll want to look golden and slightly puffed. When they’re finished, increase the oven temperature to 550° F.

 

While the tofu is cooking, prepare your sauces. In two separate bowls, combine the ingredients for the banh mi sauce and the sriracha-sesame drizzle, and set aside.

 

Next, prepare your dough using the instructions on the right. When the oven is hot and you’ve baked the dough for a minute, take it out and brush it lightly with olive oil. Then brush it again with the Banh Mi sauce.

 

Next, add the queso fresco, followed by the tofu, tomatoes & jalapeños, arranged however you like. Pop it in the oven and bake until the crust is golden brown.

 

When you take it out, finish it off with the cucumbers, cilantro, carrots & daikon. Drizzle with the sriracha-sesame sauce, and it’s ready to eat!

 

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HOW TO PREPARE DOUGH

#1 

Start stretching it from the center, then move it around in a circle so that gravity stretches it and creates a natural crust. It helps to put some olive oil on your hands first.

 

#2

Place the dough on your floured surface & push it out with your fingertips until it's the size of your pizza stone. You can fold over the edges to create an extra fluffy crust.

 

#3

When the oven is hot (preheat it with the stone inside), sprinkle some semolina flour on the pizza stone and place your dough on it.

#4

Bake it for about a minute, or until it starts to bubble, then take it out. This last step isn't 100% necessary, but I feel like it adds a little extra crispiness to the crust.

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