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This delicious Vietnamese inspired recipe is one of my obsessions, originally made with pork, but you know, nothing that a good marinated tofu can't replace!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! :)
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
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
1/2 cup vegan mayo
2 tbsp sriracha
Vietnamese Bread rolls
Shredded purple cabbage
Bunch coriander, roughly chopped
Fresh red chilli, sliced
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.
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.
Now sriracha mayo, in a small bowl add mayo and sriracha and mix well.
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)
Add Vietnamese rolls in the oven for 2-3min to make them warm and crispy.
Assemble! Bread, sriracha mayo, shredded purple cabbage, tofu, pickled veggies, sliced red chilli, fresh coriander, Enjoy!