Asian style sandwiches are one of my family’s favorite foods. However, having a vegan daughter makes going out to enjoy them a little tricky. So, when I found this mouth-watering Asian street sandwich recipe, I knew I could easily make it into a vegan-friendly meal.
Substituting hoisin sauce for the oyster sauce makes the marinade vegan. The flavor of the hoisin sauce is less smoky when compared to the oyster sauce; however, the finished product still has the perfect blend of sweet, salty, spicy and umami. I made double the amount of marinade so that there would be enough to cover both pork and tofu.
The savory marinade transformed humble tofu into a luscious filling. Simply fry thinly sliced firm tofu until crisp, and slather with the marinade. The result is full of robust flavor and a really appealing texture. My vegan daughter thought it was delicious and requested that I make more so that she could enjoy it over white rice the next day.
The savory proteins of these sandwiches are perfectly contrasted by the fresh vegetables. Along with the sweet marinated cucumbers, herbaceous cilantro and cool crisp lettuce, I also added bean sprouts and sliced fresh jalapenos and scallions. The cucumber, lettuce and sprouts cooled the palate while the jalapeno and scallions add an element of spice and crunch. Piled high and slathered with the sriracha mayonnaise, these sandwiches will take you on a culinary trip to an exotic land.
3 tablespoons soy sauce
2 tablespoons packed brown sugar
2 tablespoons oyster sauce
2 tablespoons garlic, crushed
1 tablespoon grated fresh ginger
1 teaspoon plus 2 Tablespoons chili garlic sauce (such as Sriracha Thai hot sauce)
1 teaspoon sesame oil
1 lb. seasoned Tofu (as above) or pork roast, sliced into 12 thin pieces
1/4 cup Rice Wine vinegar
1/4 cup Mirin (Japanese cooking wine)
1 tablespoon fresh mint, minced
1 medium cucumber, peeled and thinly sliced (about 1-1/4 cups)
1/2 cup Mayonaise
2 tablespoons olive oil
6 hero rolls, each 6 inches long, split
6 romaine lettuce leaves
1 cup cilantro leaves, stemmed and cleaned
1. In a medium-size bowl
, mix 2 tablespoons of the soy sauce, 1 tablespoon of the sugar, 1 tablespoon of the oyster sauce, the garlic, the ginger, 1 teaspoon of the chili garlic sauce and 1/2 teaspoon of the sesame oil
. Add pork and toss to coat. Transfer to a resealable plastic bag, remove the air and let marinate in the refrigerator
4 to 4-1/2 hours.
2. Combine remaining 1 tablespoon soy sauce, 1 tablespoon brown sugar, the rice wine vinegar
, mirin and mint; mix until sugar dissolves. Add cucumber and marinate for 10 to 15 minutes.
3. In a small bowl, blend mayonnaise with the remaining 1 tablespoon oyster sauce, 2 tablespoons chili garlic sauce and 1/2 teaspoon sesame oil. Let sit for 5 minutes.
4. In medium-size saute pan or on hot grill, cook meat
to medium-rare, until it registers 145 degrees on an instant-read thermometer, about 3 minutes. Transfer pork to a plate or platter.
5. Drizzle olive oil
on rolls and brown lightly on grill or under broiler, about 2 minutes. Spread mayo onto each roll, dividing evenly. Place pork in roll, top with marinated cucumbers, lettuce and cilantro. Slice in half and serve.
Notes: Vegans can also substitute the pork roast slices with seasoned and grilled Seitan, sliced thinly.