This delicious Vietnamese-style vegetarian sandwich consisted of fried tofu cubes flavored with sweet and salty hoisin sauce, pickled daikon radish and carrot, thinly sliced jalapeňo pepper, cilantro, and sriracha aioli (spicy mayo) on a toasted French roll. It was a very savory but also sweet and spicy sandwich. The tofu was chewy on the outside, soft on the inside, and very tasty. My only suggestion was to add a bit more acid, like a squeeze of lime. The radish and carrot were pickled in seasoned rice wine vinegar, the kind used for sushi rice, which probably added more salt than sour. Overall, though, this was a noteworthy sandwich which I came across at the Kuma food tent in a temporary food truck park in the desert town of Coachella.
Location: Kuma food tent, 1609 4th Street (an empty lot when not in use), Coachella, California. Date: March 10, 2019.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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