A Hamburger Today
Top This: Bánh Mì (à la Mohawk Bend)
When chef Mike Garber* took charge of the kitchen at Mohawk Bend he originally resisted the urge to bring one of his favorite flavor combinations—the herbs and heat of a bánh mì—to the pizza menu (although he is not alone in this craving). Hostess turned kitchen assistant, Miel, pushed the idea and flushed out the recipe; Chef Garber insists she's the brains behind this pie. Topped with cubes of ginger, peanut butter,soy sauce marinated tofu, ribbons of pickled carrots and daikon, slivers of jalapenos, and fresh herbs over a sriracha aioli base, it's quickly become one of their more popular signature pizzas.
*Chef Garber parted ways with Mohawk Bend mid-December 2012. But don't worry, the Bánh Mì pizza is still on the menu!
What You'll Need
- 1 Portion of dough
- Marinated tofu
- Pickled carrots and daikon
- Sliced jalapenos
- Sriacha aioli* with scallons
- Daikon sprouts
*At Mohawk Bend they make their Sriacha aioli with Vegenaise
About the author: After nearly a decade in Brooklyn, Kelly Bone landed back in Los Angeles where she writes The Vegetarian Foodie. She spends the rest of her time designing office cubicles... you might be sitting in one right now! Follow her on Twitter at @TheVegFoodie