Vegan Banh Mi
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Unrated
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6
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Course
Lunch
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Cuisine
Vietnamese, Vegan
Vegan Banh Mi
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
To make the tofu
- 1 onion sliced, small
- 1 tsp olive oil
- 1 bean curd strips 270 g OR extra firm tofu, cut into thin strips, package of
- 1/4 tsp red chili flakes
- 1 tsp sugar more if you're using a salty dark soy sauce
- 1 tbsp soy sauce I used mushroom flavoured one thats not very salty, dark, 1 teaspoon
- 1 tbsp soy sauce regular
To assemble the baguettes
- 1/2 tsp butter per baguette
- 1 tsp vegan mayonnaise per baguette
- 6-8 daikon quick pickled do chua, per baguette
- 6-8 carrot quick pickled do chua, per baguette
- 2-3 cucumber cut lengthwise flat and wide per baguette, slices
- 2-3 cilantro sprigs, per baguette
Instructions
- To make the tofu filling, in a skillet over medium heat, cook onion and olive oil until onions are softened and cooked through.
- In a small bowl, whisk to combine red chili flakes, sugar, dark soy sauce, and regular soy sauce.
- Add bean curd strips or cut tofu, and pour soy sauce mixture overtop.
- Stir to coat, cooking until tofu is softened and liquid is absorbed. Remove from heat and set aside.
To assemble the banh mi
- Toast baguettes until golden and crispy.
- Spread mayo on the inner top half of baguettes and butter on the bottom half.
- Add do chua, cucumber slices, and tofu filling. garnish with cilantro, and serve immediately!
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