Ingredients
- 3 stalks of lemongrass
- 4 peeled garlic cloves
- 4 chopped spring onions
- 5 cm fresh ginger, grated
- 1 small serrano pepper, seeded and chopped
-
zest and juice of 2 limes
- 1/2 teaspoon(s) of salt
- 2 bunches of coriander
- 1 can (400 ml) coconut milk
- 400 g extra-firm tofu, cut into 1.5 cm pieces
- 4 half-baguettes
- 2 cucumbers, sliced lengthwise
- 1 jalapeño pepper, hulled and sliced
- 2 sliced avocados
Preparation
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Cut off and discard the base of the lemongrass stems. Peel until you reach the purplish-white interior. Chop and transfer to the bowl of a food processor.
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Add the garlic, spring onion, ginger, serrano pepper, lemon zest and juice, salt and 1 bunch of coriander. Mix to obtain a paste.
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Heat a saucepan over medium heat. Open the can of coconut milk, scoop out the thick top layer and transfer it to the saucepan. Add the lemongrass paste and cook for a few minutes, stirring. Add the rest of the coconut milk and bring to a low boil, then remove from the heat.
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Place the tofu in a not too large dish. Top with lemongrass sauce. Leave to marinate for at least 10 minutes at room temperature.
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Open the half baguettes, but not completely. Chop the remaining bunch of cilantro. Brush the inside of the bread with lemongrass marinade. Arrange the tofu on one side of the baguette, add cucumber, jalapeño pepper, avocado and cilantro.
