After over 30 years in business, Strip-T's in Watertown said goodbye earlier this year. We couldn't have been more sad, but we're forever grateful that Chef Bill Nurse was kind enough to share his recipe for one of our favorite dishes, his vegetarian-but-not-lacking-anything take on the traditional banh mi sandwich.
While it has a few distinct components, each is easy to accomplish and they come together in one stellar meal. It's great eaten immediately, but also perfect for picnicking and/or commuting because wrapping and transporting the sandwich gives the layers and flavors time to meld a little.
It certainly doesn't replace the original, but it's a pretty tasty option. We'll miss you forever, Strip-T's.
Ingredients:
- 3 tablespoons olive oil
- 6 Japanese eggplants, cut into 1-inch cubes
- 1/2 cup soy sauce
- 1/2 cup Worcestershire Sauce
- 1/4 cup unseasoned rice wine vinegar
- 1/4 cup honey
- 1/4 cup sugar
- 2 garlic cloves, minced
- 2 teaspoons grated fresh ginger
- 2 teaspoons lemon zest
- 2 teaspoons lemon juice
- 6 ounces firm tofu, sliced into 1/4-inch planks and patted dry
- mayonnaise (to taste)
- sriracha (to taste)
- 124-inch baguette, cut into 6-inch lengths and split lengthwise
- pickled carrot and daikon radish (recipe follows)
- 1 cup cilantro leaves
Directions:
- Heat 1 tablespoon of the oil in large cast iron or non-stick silent over high heat until just smoking. Cook eggplant in batches, so most pieces are in contact with skillet, until softened and well browned, about 7 minutes per batch. Spread on rimmed baking sheet to cool.
- Meanwhile, in a saucepan, bring the soy sauce, Worcestershire sauce, rice wine vinegar, honey, sugar, garlic, ginger, lemon zest and juice just to a boil. Let cool then combine with eggplant in large bowl. Marinate for at least 1 hour, or refrigerate overnight.
- When you’re almost ready to assemble the sandwiches, heat remaining 2 tablespoons oil in large non-stick skillet until shimmering. Add tofu in single layer and cook until browned, 2 to 3 minutes. Flip and brown on second side, about 2 to 3 minutes longer. Transfer to paper towel-lined plate to cool.
- To assemble the sandwich, spread mayonnaise and sriracha on insides of bread. Layer on the marinated eggplant, tofu slices, pickled carrot mixture, and cilantro leaves. Wrap sandwiches in wax paper and aluminum foil to pack for your picnic.
Pickled Carrot and Daikon Radish
Ingredients:
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 1/4 cup unseasoned rice wine vinegar
- 2 large carrots, shredded
- 1/2 daikon radish, shredded
Directions:
- In a medium bowl, dissolve the sugar and salt in the rice wine vinegar then stir in the shredded carrots and daikon.
- Let sit at room temperature for at least 1 hour, stirring occasionally.
- Cover and store refrigerated for up to 1 week.
