Spring is finally here! Well, in Shanghai it kind of goes from cold to a little cool, and then BAM hot. Not that I am complaining. After this horrid winter I am welcoming warmer weather with arms wide open. My youngest son is a bit alarmed though. For the last six months he hasn’t seen his arms, so when I put a short sleeved shirt on him the other day, he was not happy.

He’ll adjust, I’m sure. Pretty soon he’ll be running around buck naked after bath time, refusing to put clothes on. If it were socially acceptable, I would be inclined to do the same.

It’s funny how my taste buds also seem to know it’s getting warmer. Warmer weather brings with it memories of sunshine and happiness. Living in Asia, I have been lucky enough to explore the beautiful countries of Southeast Asia, and my stomach has been able to explore it’s food. There are two amazing ingredients that once I tasted, I was hooked: lemongrass and kaffir leaves. What in the world was America thinking with parsley and oregano? I mean, don’t get me wrong, those savory spices have their place in so many tasty dishes. But it’s like lemongrass and kaffir leaves are what you look like at the beginning of a flight to a tropical paradise and parsley and oregano are like what you look like when you arrive. Amiright?

Lately I have been craving giant salads, hearty wraps, and decked out sandwiches. I must admit that my sandwich intake is a lot lower than it used to be. This makes me sad. Luckily, I know how to fix it with this recipe that will blow your mind! The banh mi sandwich is somewhat of a cultural icon in Vietnam, and there is good reason. The crusty French bread is always perfectly baked, the ingredients fresh, and the experience of eating next to a small street vendor cart munching on one of these as scooters whiz by is priceless.

The marinated and grilled tofu in this vegan version of the iconic sandwich is so good, my skeptical 4 year old tasted it after some coaxing (re: demanding/threatening) and liked it! Little dude liked it as well. You could use the steaks as a main attraction on a bed of rice or quinoa, and a salad topping too!

If you are in China, you can find fresh lemongrass and kaffir lime leaves on Taobao for a good price. I am sure with the right keywords you can find ground as well! I picked up dried and ground powdered versions at a market in Chiang Mai (swoon), but fresh will work just as well.