Easy Banh Mi

This delicious Vietnamese inspired recipe is one of my obsessions, originally made with pork, but you know, nothing that a good marinated tofu can't replace!

Hope you like it as much as we did!

Ps: You can find a video (reel) on my Instagram showing the process! :)

INGREDIENTS:

Marinated tofu

• 1 block firm tofu, cut in stripes

• 1 tbsp tamari or soy sauce

• Juice of 1 lime

• 3 cm fresh ginger, peeled and grated

• 1 garlic clove, grated

• 2 tbsp sesame oil

Pickled veggies

• 1/4 cup rice vinegar

• 1/4 cup hot water

• 1 tbsp raw sugar

• 1 carrot, shredded or cut in thin strips

• 4-5 radishes, thinly sliced

• 1 cucumber, sliced

Sriracha mayo

• 1/2 cup vegan mayo

• 2 tbsp sriracha

Banh Mi

• Vietnamese Bread rolls

• Shredded purple cabbage

• Bunch coriander, roughly chopped

• Fresh red chilli, sliced

INSTRUCTIONS:

1. Marinate the tofu, whisk all ingredients in a small bowl, add tofu stripes and gently mix to make sure tofu is well covered, cover and let marinate for at least 15min.

2. Prepare pickled veggies, in a small bowl mix rice vinegar, hot water and sugar, add chopped vegetables and set aside on the fridge till you are ready to assemble.

3. Now sriracha mayo, in a small bowl add mayo and sriracha and mix well.

4. Heat a cast iron skillet or non stick pan into medium-high, add 1 tsp sesame oil and add marinated tofu, let it cook for a few minutes till is browned on each side, you can add an extra splash of soy sauce if needed. (Optional: Instead of the pan you can transfer the tofu into a baking sheet and slide into a preheated 200c oven and roast till browned)

5. Add Vietnamese rolls in the oven for 2-3min to make them warm and crispy.

6. Assemble! Bread, sriracha mayo, shredded purple cabbage, tofu, pickled veggies, sliced red chilli, fresh coriander, Enjoy!