Deliciously Easy Vegan Banh Mi with Lemongrass Tofu Delight 🥕🥖😋
Ingredients:
For the Marinated Tofu:
Extra-Firm Tofu: 1 block (14-16 oz / 396-450g), pressed, and sliced into 1/4-inch (0.6cm) thick pieces or batons
Soy Sauce (or Tamari for gluten-free): 3 tbsp (45ml)
Fresh Lemongrass: 1 stalk, white and light green parts finely minced (or 1 tbsp lemongrass paste)
Maple Syrup or Agave Nectar: 1 tbsp (15ml)
Fresh Lime Juice: 1 tbsp (15ml)
Garlic: 2 cloves, minced
Toasted Sesame Oil: 1 tsp (5ml)
Neutral Flavored Oil (e.g., vegetable or canola): 1-2 tbsp (15-30ml) for frying
For the Pickled Vegetables (Do Chua):
Carrots: 1 large, julienned or cut into thin matchsticks
Daikon Radish: 1 small piece (about the same volume as carrots), julienned or cut into thin matchsticks
Rice Vinegar (ensure alcohol-free): 1/2 cup (120ml)
Warm Water: 1/2 cup (120ml)
Granulated Sugar: 1/4 cup (50g)
Salt: 1 tsp (5g)
For Assembling:
Baguettes: 2-3 small individual size, or 1 large cut into portions (should have a crispy crust and soft interior)
Vegan Mayonnaise: as needed
Cucumber: 1/2, thinly sliced into long strips or rounds
Fresh Cilantro Sprigs: a generous amount
Fresh Jalapeño Slices: to taste (optional for heat)
Optional: Sriracha or other chili garlic sauce.
Directions:
1. Prepare Pickled Vegetables (Do Chua): In a medium bowl, combine the rice vinegar, warm water, sugar, and salt. Stir until sugar and salt are dissolved. Add the julienned carrots and daikon radish. Press down to ensure they are submerged in the liquid. Let sit at room temperature for at least 30 minutes (or make ahead and store in the refrigerator for up to a week).
2. Marinate Tofu: In a shallow dish or a resealable bag, whisk together the soy sauce, minced lemongrass, maple syrup, lime juice, minced garlic, and sesame oil. Add the sliced tofu, ensuring all pieces are coated with the marinade. Let marinate for at least 20-30 minutes at room temperature, or longer in the fridge.
3. Cook Tofu: Heat the neutral oil in a large skillet or pan over medium-high heat. Remove tofu from marinade (reserve any excess marinade if desired for drizzling). Pan-fry the tofu slices for 3-5 minutes per side, until golden brown, slightly crispy, and heated through.
4. Assemble Banh Mi: Split the baguettes lengthwise, leaving one side hinged if possible. Lightly toast the inside of the baguettes if desired.
5. Spread a layer of vegan mayonnaise on both cut sides of the baguette.
6. Drain the pickled vegetables well. Layer the sandwich with the cooked lemongrass tofu, a generous amount of drained pickled carrots and daikon, cucumber slices, fresh cilantro sprigs, and jalapeño slices (if using).
7. Drizzle with Sriracha or chili garlic sauce if desired for extra spice.
8. Close the sandwich, press gently, and serve immediately for the best texture.
Recipe Information:
Preparation Time: 30 mins + 30 mins marinating/pickling | Cooking Time: 10 mins | Total Time: 1 hr 10 mins | Calories per Serving: approx. 520 per sandwich | Number of Servings: 2-3
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