I’ve never had a reason to make banh mi at home until I started craving everything Vietnamese this week! Daikon, carrots and cilantro kept showing up at the farmer’s market and I knew some homemade sandwich pickling was in order. If tofu isn’t your thing, you could go with some other type of meat substitute or even jackfruit! But since tofu is my thing, here we go…
- 1 14oz. extra firm tofu
- olive oil, for the pan
- fresh baguette, sliced into serving size portions
- vegan mayo
- a few sprigs of cilantro per sandwich
- sriracha, to taste
- 1 small daikon, sliced into matchsticks
- 2 small carrots, sliced into matchsticks
- 1/2 a small cucumber, sliced into matchsticks
- 1/2 jalapeño, thinly sliced
- 1/2 cup rice vinegar
- 1/4 teaspoon of sugar
- 1/4 teaspoon of salt
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- juice of 1/2 lime
- 1 clove garlic, minced
- 1/2 teaspoon ginger, minced
- Place thinly sliced daikon, carrots, cucumbers, and jalapeños in a medium jar with white wine vinegar, rice vinegar, sugar and salt. Let chill for at least an hour.
- Drain tofu, slice it into approximately 1/2 inch slices.
- In a small bowl, whisk together olive oil, soy sauce, lime, zest, garlic, ginger, and freshly cracked pepper.
- Place tofu in a shallow pan and pour the marinade on top. Flip the tofu so that it coats. Let the tofu marinate for at least 15 minutes.
- Heat a nonstick skillet to medium-high heat. Add a little oil to the pan and place tofu pieces with enough space between each. Let the tofu cook for a few minutes per side until they’re deeply golden brown and caramelized around the edges. Remove from heat. Season with salt & pepper if necessary.
- Assemble sandwiches with mayo, tofu slices, pickled veggies, cilantro and serve with sriracha.