Ingredients
- 1 pound extra firm tofu ((pressed dry, if possible))
- ¼ cup soy sauce (or tamari)
- 3 tablespoons rice vinegar
- 1 tablespoon honey (or agave)
- 1 teaspoon toasted sesame oil
- ¼ teaspoon five spice powder
- 2 Tablespoons vegetarian "fish" sauce
- 3 tablespoons canola oil
For Pickled Vegetables
- ½ cup distilled white vinegar
- ½ cup granulated sugar
- ½ teaspoon kosher salt
- 3 cups julienned carrots (about 1/8 inch thick)
To Finish the Sandwiches:
- 2 baguettes (thin crusted, partially split lengthwise)
- 2 tablespoons mayonnaise
- 1 small cucumber (preferably kirby, cut into 1/8 inch thick julienne strips)
- scallions
- 6 leaves green leaf lettuce
- Siracha Sauce
Instructions
To Prepare the Tofu
- Slice the tofu into approximately ¼” slices. Cut each slice in half, on the diagonal
- Combine the soy sauce, vinegar, agave, sesame oil, five spice, and fish sauce. Add the sliced tofu to the soy sauce mixture, and let it marinate for 1 – 24 hours
- Remove the tofu from the marinade, and pat it dry. Set the marinade aside
- Heat a large skillet over a medium-high heat. When it’s heated, add a tablespoon of oil, and add the tofu, and cook it until it’s browned, approximately 3-5 minutes per side. Do not over-crowd the pan. You may need to do this in a few batches.
- When it’s browned, add the reserved marinade, coating all of the tofu. Once the sauce has come to a simmer, remove it from the heat. Separate the tofu from the marinade, and put the marinade in a bowl, so the heat of the pan doesn’t evaporate the sauce
Make the pickled vegetables
- Whisk the vinegar, sugar, and salt together until dissolved. Add the carrots and toss well
- Marinate for at least 30 minutes, or up to one day. Drain the carrots well before putting them in the sandwich
To Make the sandwiches
- Spread the mayonnaise on the top half of the baguettes.
- Divide the tofu evenly between the two baguettes
- Top the tofu with the well-drained pickled carrots, cucumber, scallions, lettuce, and a squirt of Sriracha
- Drizzle the braising liquid over the sandwich filling. Cut each baguette crosswise into halves or thirds and serve
Notes
This is enough to fill two baguettes
Nutrition Facts
Vegetarian/Vegan Banh Mi Sandwich
Amount per Serving
Calories
757
% Daily Value*
Fat
37
g
57
%
Saturated Fat
4
g
25
%
Trans Fat
0.1
g
Polyunsaturated Fat
15
g
Monounsaturated Fat
17
g
Cholesterol
6
mg
2
%
Sodium
2577
mg
112
%
Potassium
1166
mg
33
%
Carbohydrates
86
g
29
%
Fiber
7
g
29
%
Sugar
72
g
80
%
Protein
23
g
46
%
Vitamin A
32395
IU
648
%
Vitamin C
15
mg
18
%
Calcium
166
mg
17
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.