Vegetarian Banh Mi with Tofu and Cilantro
Ah, Banh Mi... this Vietnamese sandwich that takes your taste buds on a journey! Today, I'm offering a vegetarian version that's just as delicious, with tofu marinated in soy sauce and sesame oil, crunchy vegetables pickled in rice vinegar, and a touch of fresh cilantro that awakens everything. Each bite is a perfect balance between the tenderness of the tofu, the crunch of the veggies, and the kick of the chili. This Asian street food dish is perfect for a quick lunch or a picnic, and you'll see, it's so flavorful you won't even miss the meat!
Ingredients
Instructions
- 1
Prepare the pickled vegetables: finely grate the carrots and daikon. In a bowl, mix the vinegar, sugar, and salt, then add the grated vegetables. Let marinate for 15 minutes.
- 2
Cut the tofu into thick slices. In a pan, heat the sesame oil, add the minced garlic and tofu slices. Fry for 4 minutes on each side, then drizzle with soy sauce and let caramelize slightly.
- 3
Prepare the garnish: slice the cucumber into thin rounds, pick the cilantro leaves, and slice the chili if using.
- 4
Cut the baguettes in half lengthwise without separating them completely. Lightly toast them in the oven or in a pan.
- 5
Spread the inside of the baguettes with vegan mayonnaise. Arrange the tofu slices, then add the drained pickled vegetables, cucumber slices, cilantro, and chili.
- 6
Close the sandwiches, cut them in half, and serve immediately, nice and fresh.
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