Hello Dear Readers!
I hope this post finds you well and with an appetite, because today, I am thrilled to share with you a dish that has been warming my heart (and stomach!) – a vegetarian take on the classic Vietnamese street food, the Banh Mi. This delightfully crispy tofu Banh Mi, complete with zesty carrot and daikon pickle, is a testament to the colorful, vibrant flavors that make Vietnamese cuisine so incredibly special.
Since our journey through culinary delights doesn’t end, I’ve been craving something fresh, tangy, yet comforting. Enter the Banh Mi – a sandwich that beautifully encapsulates the essence of Vietnamese cuisine with its French-influenced baguette and rich tapestry of Southeast Asian flavors.
Picture this: a crusty, warm French baguette, a spread of creamy vegan mayo, an assortment of cool, crisp veggies, and the star of the show – golden, crispy tofu slices, deeply marinated in soy, sesame, and a buzz of ginger and garlic.
So let’s set the scene. It’s a lazy weekend afternoon, the kind that beckons for a project that’s equal parts relaxing and rewarding. You could go for a walk, read a book, or – even better – head into the kitchen to create this culinary marvel.
Marinating the tofu is where the magic starts, and don’t rush this step – those tenacious tofu slices are eager to soak up all the vibrant flavors we’re introducing. Next comes the pickling – a simple, yet utterly transformative process turning humble carrots and daikons into sweet, tangy morsels of joy, which are such an integral part of this sandwich.
Now, if you’re anything like me, you’re about balance. The soothing crunch of the pickles, mellow cucumbers, and that subtle kick from slivers of jalapeño meld together in a symphony of textures and temperatures when met with the warm, crispy tofu straight from the pan.
Constructing the Banh Mi is an art form – layering each element with care, ensuring every bite is as good as the last. It all comes together when you take that first bite, hear the crunch of the baguette, taste the rich marinated tofu, and feel the explosion of flavors from the pickles and fresh veggies. It’s a moment of pure joy, one that I just cannot wait for you to experience.
Pair this sandwich with a side of your favorite Asian-inspired slaw or simply enjoy it on its own. It’s a taste of Vietnam right from your very own kitchen, and I’m beyond excited for you and your loved ones to dig in and enjoy!
So go on, give this recipe a go, and make sure to let me know how it turns out! Did you add in your own twist? Did it take you back to the bustling streets of Hanoi or Ho Chi Minh City? I’m all ears and keen to live vicariously through your own culinary adventures.
Sending you all the taste-tastic vibes and cannot wait to catch up over our next kitchen escapade.
Happy cooking, and even happier eating!
Al
Ingredients
– 400g firm tofu
– 4 French baguette rolls
– 60ml light soy sauce
– 30ml rice vinegar
– 15ml sesame oil
– 1 clove garlic, minced
– 1 teaspoon grated ginger
– 30ml vegetable oil
– 1 large carrot, julienned
– 1 medium daikon radish, julienned
– 100ml warm water
– 50g granulated sugar
– 50ml white vinegar
– 1/2 teaspoon salt
– Fresh cilantro leaves
– 4 tablespoons vegan mayonnaise
– 1 cucumber, sliced thinly
– 2 jalapeños, sliced thinly (optional)
– Freshly ground black pepper, to taste
– Sriracha or chili sauce, to taste (optional)
Method
1. Press the tofu: Wrap the tofu block with paper towels, place it on a plate, and set a heavy object on top, such as a cast-iron skillet, to press out the excess moisture. Allow it to sit for 15-20 minutes while preparing the pickles and marinade.
2. Prepare the pickles: In a bowl, combine 100ml warm water, 50g sugar, 50ml white vinegar, and 1/2 teaspoon salt. Stir until the sugar and salt dissolve completely. Add the julienned carrot and daikon radish to the bowl, ensuring they are fully submerged in the pickling liquid. Let them marinate for at least 30 minutes.
3. Create the tofu marinade: In another bowl, combine 60ml light soy sauce, 30ml rice vinegar, 15ml sesame oil, minced garlic, and grated ginger. Whisk well.
4. Marinate the tofu: Slice the pressed tofu into 1cm thick slices and place them in the prepared marinade. Ensure each piece is well-coated and allow the tofu to marinate for at least 15 minutes, turning occasionally.
5. Cook the tofu: In a frying pan, heat 30ml of vegetable oil over medium-high heat. Once hot, carefully place the marinated tofu slices in the pan. Fry for 2-3 minutes on each side until crisp and golden brown. Once cooked, transfer the tofu to a paper towel-lined plate to drain any excess oil.
6. Prepare the banh mi vegetables and condiments: Rinse and pat dry the cucumber and jalapeños, then slice them thinly. Set aside.
7. Assemble the sandwiches: Preheat the oven to 180°C (350°F). Lightly toast the French baguette rolls for 3-4 minutes, until they are warm and slightly crusty on the outside. Then, spread each half of the rolls with vegan mayonnaise, add a layer of cucumber slices, and place the crispy tofu on top. Add a generous amount of the pickled carrots and daikon, a few slices of jalapeño (if using), and a handful of fresh cilantro leaves. If desired, drizzle with Sriracha or chili sauce, and season with freshly ground black pepper to taste.
8. Serve: Close the sandwiches and cut in half, if desired. Serve the Banh Mi immediately while the tofu is still warm and the bread is crispy. Enjoy your Vietnamese vegetarian feast!
