Tofu Banh Mi
- Simple
- 0:35 m
- 15 ingredients
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: 1
Ingredients
For the pickled veg
- 1 carrot
- 1 daikon
- 1 cucumber
- 1 jalapeños
- 1 tsp salt
- 1 tsp sugar
- 3 tsp rice wine vinegar
For the tofu
- 1 block of tofu
- 1 tsp soy sauce
- 1 tsp dark soy sauce
- 1 tsp sesame oil
- 1 tsp agave nectar
To serve
- plant-based mayonnaise
- Sriracha
- coriander
Before you start
Frying Pan
Step 1
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.
Ingredients
- 1 carrot
- 1 daikon
- 1 cucumber
- 1 jalapeños
- 1 tsp salt
- 1 tsp sugar
- 3 tsp rice wine vinegar
Step 2
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.
Ingredients
- 1 block of tofu
- 1 tsp soy sauce
- 1 tsp dark soy sauce
- 1 tsp sesame oil
- 1 tsp agave nectar
Step 3
Fry the tofu
- Fry the tofu in a pan until golden on both sides.
Step 4
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.
Ingredients
- plant-based mayonnaise
- Sriracha
- coriander