Spicy Banh Mi

⏱ 30 mins 🍽 1 large sandwich 🏷 Snack

This recipe offers a meat-free version of the popular Vietnamese street food sandwich. It features cubes of tofu, crisped in a pan and seasoned with soy sauce and nutritional yeast. The sandwich is assembled in a toasted baguette with a quick pickled carrot and radish mixture, fresh cucumber, cilantro, lettuce, and tomatoes, all brought together with a spicy mayonnaise spread. The entire dish comes together in about 30 minutes for a satisfying lunch or snack.

Spicy Banh Mi

Ingredients

  • 1/2 teaspoon toasted sesame oil
  • 1/2 teaspoon olive oil
  • 0.5 (6 ounce) package extra firm tofu, cut into 1/2-inch cubes
  • 1/4-1/2 cup cornstarch
  • 1 teaspoon tamari soy sauce
  • 2 tablespoons nutritional yeast
  • 1/4 cup rice vinegar (or apple cider vinegar)
  • 2 teaspoons honey
  • 1/2-1 teaspoon red pepper flakes
  • 1/4 cup shredded daikon radish (or regular red radish)
  • 1/4 cup shredded carrot
  • 1/2 French baguette, split in half lengthwise
  • 1 tablespoon mayonnaise (or more to taste)
  • 1 teaspoon red chili pepper, suace (like Sriracha)
  • 1/4 teaspoon soy sauce
  • 2 slices cucumbers (6 inch)
  • 6 sprigs fresh cilantro
  • 6 cherry tomatoes, thinly sliced
  • 4 lettuce leaves, torn

Method

  1. Pour the olive oil and sesame oil into a skillet and place it over heat. Lightly coat the tofu cubes in cornstarch.
  2. Add the coated tofu to the heated skillet and cook for 5 minutes until it turns golden. Move the tofu to a plate.
  3. Sprinkle the soy sauce over the tofu and toss it with the nutritional yeast.
  4. Combine the vinegar, honey, and red pepper flakes in a small bowl. Stir in the shredded radish and carrot.
  5. Allow this mixture to stand for 15-30 minutes, giving it an occasional stir.
  6. Heat your oven to 350*F. Place the baguette on a baking sheet and toast it for 5 minutes to crisp. Let it cool for 2-3 minutes.
  7. Spread mayonnaise onto both cut sides of the toasted bread. Drizzle with the red chile sauce and tamari.
  8. Fill the baguette with the prepared tofu cubes, cucumber slices, and cilantro sprigs.
  9. Drain the pickled carrot and radish mixture and arrange it over the other fillings.
  10. Finish by adding the sliced tomatoes and torn lettuce leaves. Add salt and pepper if you like.
  11. Place the top half of the baguette on the sandwich and cut the whole sandwich in half to serve.

Nutrition (per serving)

Sodium776300 mg

Recipe details

CategorySnack
AuthorSharon123