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Banh mi sandwich (v)

An easy, vegan version of this classic Vietnamese meal.

Serves 2.

Author: Bite-sized thoughts, but with inspiration from many online sources.

Original post (with pictures) here.


For the pickled vegetables

1 large carrot, thinly sliced

1/2 head cabbage, roughly chopped

Bunch radishes, thinly sliced

1/4 cup white wine vinegar

1/4 cup mirin or rice wine vinegar

1/4 tsp salt

1/2 tsp sugar

For the tofu

200g - 300g firm tofu, pressed and thinly sliced

1 tsp fresh grated ginger

1 tbsp soy sauce

1 tbsp mirin or rice wine vinegar

1/2 tbsp maple syrup, agave or liquid sweetener of choice

1 tsp sriracha sauce

1 tsp dried coriander (or equivalent fresh)

Sesame oil, for cooking

To assemble

Fresh crusty baguettes

Extra sriracha or mayonnaise

Fresh chopped coriander, if available

1. In a large bowl, cover the chopped carrot, cabbage and radishes with the white wine vinegar, mirin / rice wine vinegar, salt and sugar. Set aside and allow to stand for at least an hour, but up to several days.

2. Combine the tofu marinade ingredients (ginger, soy sauce, vinegar, maple syrup, sriracha, coriander) in a shallow dish. Add the tofu and allow to stand for at least 30 minutes.

3. Heat a non-stick pan over high heat and spray or coat with sesame oil. Cook the tofu strips until browned and crispy, turning every few minutes.

4. When the tofu is cooked, drain the pickled vegetables and assemble the sandwiches. Divide the tofu and vegetables between the baguettes and top with sauce/s of choice and coriander if available.