Tofu Banh Mi
Tofu Banh Mi
Banh Mi is the Vietnamese word for bread but is more commonly known for the sandwich it’s used for. Traditionally filled with meats such as pork but easily Veganized with marinated tofu. It’s a delicious mix of savory, tangy, a little spicy and lots of crunch. The fresh cilantro and cucumbers add a wonderful fresh taste. This is a really simple recipe specially if you make the quick refrigerator pickled veggies and marinate the tofu the night before.
Serves 2
Ingredients
1 small French style Baguette
14 oz (397g) Extra Firm or High Protein Tofu (the kind in the vacuum pack)
2 Tbsp (30g) Vegan Mayo, or more to taste
1 medium Carrot , julienned
3 large Radishes, sliced (can also use daikon)
1/2 medium Cucumber, peeled and sliced thin lengthwise
1-2 Jalapeños sliced
Bunch of Fresh Cilantro
Salt & Pepper to taste
Tofu Marinade (enough for a block)
1 1/2 Tbsp (23ml) Toasted Sesame Oil
3 Tbsp (45ml) Light Tamari or Soy Sauce
2 tsp (10ml) Rice Vinegar
1 Garlic clove minced
1 “ knob Ginger peeld and minced
Pepper to taste
Pickiling Liquid
(makes enough for one jar each, so triple the recipe to make three different pickles)
2 Tbsp (30g) Sugar
1/4 cup (59ml) Rice Vinegar
1/4 cup (59ml) White Vinegar
2 Tbsp (30ml) Water
1/4 tsp Salt
Equipment
3 small jars for pickling
reusable bag or ziped type bag for marinating
Directions
1. Prepare the tofu: If using extra firm, allow the tofu to drain for 20 minutes or press it for 15. If using high protein then skip that step. Next cut the tofu in half width wise and then cut each half into slabs.
2.Mix together the ingredients for the tofu marinade and pour it over the tofu ( I use a reusable bag) and refrigerate for a couple hours but best overnight. Rotate or agitate the bag every so often
3. To make the pickled veggies: whisk together the pickiling liquid making sure to dissolve the sugar. Place the cut carrot, radish and jalapeños each into small glass containers and pour enough liquid to cover the veggies. Refrigerate for at least an hour but preferably overnight. Give the jars a shake every so often.
4. Cook the tofu by placing it along with the marinade into a frying pan on med-high heat. Cook the tofu on each side for abut 3-5 minutes or until nicely browned. Set aside.
5. Make the banh mi by cutting the baguette into two 5-6” pieces and then split them in half.
6. Assemble the sandwiches by spreading each side of the cut baguette with a generous portion of vegan mayo. Layer in 2-3 pieces of tofu, cucumber slices and an assortment of pickled veggies. Top with fresh cilantro and enjoy!
