Rather of filling this banh mi sandwich with meat, I fill it with tofu that has been marinated in a vinegar-based sauce. The addition of pickled vegetables and cilantro leaves takes it to the next level.
When I was living in Austin, I made it a habit to visit two different Vietnamese restaurants and have a tofu banh mi sandwich whenever I had the opportunity. The sandwiches were robust and comfortable, yet they were also refreshing since they were stuffed with pickles that were sweet and tart, herbs, creamy mayonnaise, and other ingredients.
Just thinking about them makes my mouth well up with saliva. In spite of the fact that we have relocated, I am still looking for a fantastic banh mi in Chicago; if any of you have any recommendations, please inform me! My demands for banh mi will be satisfied at home by creating this delicious recipe for banh mi until I am able to locate one.
What exactly is a banh mi?
Banh mi sandwiches are a kind of street cuisine that originated in Saigon, which is another city in Vietnam. They are a delectable combination of French and Vietnamese cuisine, and they are brought to you on soft French baguettes. An assortment of pickled carrots, daikon, chiles, cucumber slices, cilantro, mayonnaise, and a protein are often included in these dishes. Pork, chicken, and paté are all traditional sources of protein; but, in order to make this dish suitable for vegetarians, I substitute tofu for the pork.
Components of a Banh Mi Sandwich Items
To cook this dish, you will need the following ingredients:
You should go for a baguette that has a somewhat crisp surface and a soft inside. It is possible for the contents to be squeezed out of the sandwich if it is overly chewy or too crusty.
The “meat” of this sandwich is tofu that has been seared and marinated. The firm tofu is marinated in a mixture of tamari or soy sauce, lime juice and zest, garlic, ginger, and black pepper. I marinade the tofu over night. It is quite delectable and energizing. Yummy!
The pickled veggies are the essential ingredient that are responsible for imparting the distinctively sweet and sour taste of a banh mi. A mixture of carrots, cucumber, jalapeño, and daikon is pickled in a mixture of white wine vinegar, rice vinegar, salt, and sugar during the pickling process. Even if you are unable to locate daikon, red radishes are a delicious alternative. In addition, if you have a sensitivity to spicy flavors, you should reduce the amount of jalapeño you use.
Spicy mayonnaise is an essential component of a banh mi. Mayonnaise, sriracha, lime juice, and sesame oil are the ingredients that go into making this sauce, which gives this fresh sandwich a deliciously rich and spicy flavor. A vegan mayonnaise of your choice may be substituted for the vegan mayonnaise in this recipe, or you can prepare your own vegan mayonnaise.
There is no better way to cap off a dish than with cilantro!
When the tofu has finished marinating, heat a skillet that does not adhere to the pan over medium-high heat and sear the tofu on both sides. Once it has reached a golden brown color and has been caramelized, place it inside the baguette along with the pickled vegetables, cilantro, and a generous amount of spicy mayonnaise. Have fun!
Recipe Suggestions for Banh Mi
Make a plan in advance. It is necessary to prepare the pickles in advance in order to get the most intensely sweet and sour taste. After an hour in the refrigerator, they will have a pleasant flavor, but they will continue to improve over the course of the day. Prepare them a day or two before you want to prepare this dish, if at all possible…
Tofu should be pressed. Because of this straightforward and hands-off procedure, your tofu will have an incredible chewy texture, and it will only take an additional twenty to thirty minutes. The Tofu Future Tofu Press is one of my favorite products since it is simple to use, it removes superfluous water from the tofu, and it makes cleaning a total breeze. It may be purchased on Amazon for a price of $25.95. Interested in exploring some additional possibilities? Take a look at my comprehensive guide to the top tofu presses!
It would be a shame to throw away the pickled vegetables! There is a good chance that you will have some pickles left over after preparing this dish. For up to two weeks, you may keep them in the refrigerator. After some time has passed, you may make further sandwiches, or you can pile them over rice bowls, put them on avocado toast, or stuff them into spring rolls!
Put a new spin on. This recipe for vegetarian banh mi is delicious in its current form, but feel free to experiment with what you see here. Avocado and shiitake mushrooms that have been sautéed would also be wonderful additions to this dish, as would more pieces of cucumber. Please share with me the modifications that you attempt!
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