Bánh-mi with char siu tofu
I believe that bánh-mi is a perfect sandwich. Pickled vegetables, nice tofu, lots of mayo.. And coriander of course (if you like it obviously. If you don’t, try it again, it’s the best). What’s not to love?
It is the best to start the night before you want to have this sandwich (because of pickling carrots and marinating tofu) but one hour will do as well :)
Serves 2
Ingredients
Char siu tofu
200g firm tofu (pressed and cut into slices)
2tbsp soy sauce
1tsp rice vinegar
1tsp maple syrup
2tsp hoisin sauce
1/2tsp sesame oil
1 clove of garlic
1/8tsp five spice
Pickled carrots
2 small carrots (or 1 larger) - cut into matchsticks
1/2 cup rice vinegar
1tsp sugar
1/4tsp salt
The rest
2 smaller baguettes or 1 bigger one (sliced in half length wise)
1/2 cucumber (sliced)
1/4 small red cabbage (sliced)
vegan mayo
sriracha
coriander
vegetable oil
Method
Cut tofu into slices and press to get rid of water (I put it in clean tea-towel with some books on top).
Then make the pickles - in a bowl (or a jar) mix rice vinegar with 1/4cup of water, sugar and salt and add carrots. Keep in the fridge.
In another bowl mix all the ingredients for char siu marinade and add tofu to it. Cover tofu properly with marinade and put in the fridge.
When you’re about to make your sandwich, heat up 1tsp of oil over medium heat and fry tofu on each side for 4-5 minutes. Optionally toast baguette in the oven.
Spread mayo on bottom half of baguette, layer tofu, cucumber, carrots, red cabbage and coriander and finish with a bit of sriracha and you’re ready to serve.
Notes:
I didn’t say how much mayo or sriracha to use - it is up to you. I for example use an obscene amount of mayo but not so much of sriracha. If you don’t like mayo use avocado instead.
I also put pickled red onion on top. Because why not 😁(I pickle onions the same way as the carrots).
If you can find a daikon, you can pickle that as well. But I know it can be difficult to find a daikon in supermarkets, that’s why I didn’t put it in the recipe.