Danny Seo’s Apricot Chili Glazed Portobello and Tofu Banh Mi

Recipes & Cooking

ingredients

Apricot Chili Glazed Portobello and Tofu Banh Mi

  • 2 Portobello Mushrooms Sliced lengthwise
  • Extra Firm Tofu Sliced lengthwise
  • Grapeseed Oil
  • 1/2 Packet Apricot Jell-O Powder
  • 1 Large Pinch of Red Chili Flakes
  • 1 Anchovy Filet
  • Apple Cider Vinegar
  • 1 TBSP Agave Syrup
  • 1 TBSP Cornstarch
  • 1 Dinner Roll Cut in half
  • Fresh Herbs Such as Mint or Cilantro
  • Pickled Cucumbers with Rice Vinegar, Sugar and Salt

prep

INSTRUCTIONS: 



 



Heat grapeseed oil in skillet. Saute the portobellos and tofu until the tofu browns and the mushrooms are cooked but not mushy. 



 



In a bowl, mash an anchovy into a paste, then mix in Apricot Jell-O powder, red chili flakes, a splash of apple cider vinegar, agave syrup and corn starch.  



 



Pour mixture into pan with portobellos and tofu and cook until sticky. 



 



Assemble your sandwich – layer the portobellos and tofu, then garnish with fresh herbs and pickled cucumbers. 



 


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