Craving a delicious and satisfying sandwich that's both plant-based and packed with flavor? Look no further than this vibrant Vegan Tofu Banh Mi! This recipe takes the classic Vietnamese Banh Mi and gives it a delicious, cruelty-free twist, showcasing the incredible versatility of tofu. Forget dry, bland veggie sandwiches – prepare yourself for a symphony of textures and tastes, from the crispy, marinated tofu to the refreshing pickled vegetables and tangy sriracha mayo. This recipe is perfect for a quick weeknight meal or a satisfying lunch on the go.
Get ready to experience a flavor explosion with each bite! We'll guide you through each step, from preparing the flavorful tofu to assembling the perfect Banh Mi. This detailed, easy-to-follow recipe will have you creating these incredible sandwiches in no time, proving that vegan cuisine can be both exciting and unbelievably delicious. Let's get started!
Tools Needed
- Baking sheet
- Mixing bowl
- Knife
- Serrated knife
Ingredients
- Tofu
- Black vinegar: 1/4 cup
- Sugar: 1 teaspoon
- Salt: 1/2 teaspoon
- Daikon radish: 2 parts
- Carrots: 1 part
- Kosher salt: 1 teaspoon
- Vinegar: 1 1/4 cups
- Ketchup
- Hoisin sauce
- Sweet soy sauce
- Garlic: 1 clove
- Chinese five spice: 1/4 teaspoon
- Sesame oil: 2 tablespoons
- Cucumber
- Jalapeno pepper
- Cilantro
- Vegan mayonnaise
- Crispy bread rolls
Step-by-Step Instructions
Step 1. Prepare the Tofu and Marinades
- Cut the tofu into 1/4-inch thick strips and score the tofu lightly, being careful not to cut all the way through.
- Marinate the tofu in a mixture of black vinegar, sugar, and salt for at least 10 minutes, flipping halfway through.
- Peel and slice them into 1/4-inch thick pieces, then julienne into matchsticks. Massage with sugar and salt for 20 minutes until softened.
- Rinse the pickled vegetables and add them to a bowl with vinegar and sugar. Set aside to marinate.
Step 2. Bake and Char the Tofu
- Bake the marinated tofu at 400 degrees for 20 minutes.
- Make the shasu sauce by combining ketchup, hoisin sauce, sweet soy sauce, garlic, Chinese five spice, and sesame oil.
- Toss the baked tofu with the shasu sauce and roast again for 5-8 minutes until charred.
Step 3. Prepare the Fresh Ingredients
- Slice cucumber and jalapeno thinly.
Step 4. Assemble the Banh Mi
- Spread vegan mayonnaise on both sides of the bread. Add the marinated tofu, pickled vegetables, cucumber, jalapeno, and cilantro.
Read more: Vietnamese Cold Cuts (Thịt Nguội): Authentic Banh Mi Recipe
Tips
- Don't cut too deeply when scoring the tofu to prevent it from falling apart during roasting.
- The pickled daikon and carrots are done when they are flexible and can be bent easily.
- For a crispier tofu, bake it for a longer time or at a higher temperature.
- Adjust the amount of jalapeno to your spice preference.
Nutrition
- Calories: Approximately 450-550
- Fat: 20-25g
- Carbs: 60-70g
- Protein: 15-20g
FAQs
1. Can I use a different type of tofu?
Yes! Firm or extra-firm tofu works best for this recipe because it holds its shape well when pressed and marinated. Avoid silken tofu as it's too soft.
2. What if I don't have all the ingredients for the pickled vegetables?
Don't worry! You can still make a delicious Banh Mi. The pickled carrots and daikon add a nice crunch and tang, but the sandwich will still be flavorful without them. You can also substitute with quick-pickled red onions or even just some shredded lettuce.
This Vegan Tofu Banh Mi recipe proves that plant-based eating can be incredibly flavorful and satisfying. With its crispy tofu, vibrant pickled vegetables, and zesty sauces, this sandwich is a true culinary delight. Enjoy the explosion of textures and tastes – and don't forget to share this recipe with your friends!