Tofu Banh Mi
One of our most legendary sandwich recipes! In Vietnamese cuisine, bánh mì is a short baguette with thin, crisp crust and soft, airy texture. We've created a wonderful vegan-friendly version with tofu and all the tasty trimmings. Great for a cheeky lunchtime if you fancy some Asian flavours - we couldn't recommend this iconic sandwich any more.
Serves
Ingredients
For the pickled veg
<item-todo-done>1 carrot<item-todo-done><item-todo-done>1 daikon<item-todo-done><item-todo-done>1 cucumber<item-todo-done><item-todo-done>1 jalapeños<item-todo-done><item-todo-done>1 tsp salt<item-todo-done><item-todo-done>1 tsp sugar<item-todo-done><item-todo-done>3 tsp rice wine vinegar<item-todo-done>
For the tofu
<item-todo-done>1 block of tofu<item-todo-done><item-todo-done>1 tsp soy sauce<item-todo-done><item-todo-done>1 tsp dark soy sauce<item-todo-done><item-todo-done>1 tsp sesame oil<item-todo-done><item-todo-done>1 tsp agave nectar<item-todo-done>
To serve
<item-todo-done> plant-based mayonnaise<item-todo-done><item-todo-done> Sriracha<item-todo-done><item-todo-done> coriander<item-todo-done>
Before you start
Frying Pan
Pickle the veg
- Julienne the carrot, cucumber and daikon and put into tupperware with some slice jalapeno.
- Cover in the rice wine vinegar with the salt and sugar and leave for at least 30 minutes.
Marinade the tofu
- Drain your block of tofu (if it’s not extra firm, you’ll need to cover it in a towel and apply pressure for a while to get the excess water out of it).
- Cut it into rectangle slices and pour on the marinade.
- Leave to marinade for at least 30 minutes.
Fry the tofu
- Fry the tofu in a pan until golden on both sides.
Make the sandwich
- Cut your baguette in half and put vegan mayo down on both sides.
- Put your tofu in the sandwich, squeeze over sriracha and cover in the pickled veg.
- Load the sandwich up with coriander and serve.