Vegan Banh Mi
Servings: 6
Ingredients
To make the tofu
- 1 small onion sliced
- 1 tsp olive oil
- 1 package of bean curd strips 270 g OR extra firm tofu, cut into thin strips
- 1/4 tsp red chili flakes
- 1 tsp sugar more if you're using a salty dark soy sauce
- 1 tbsp + 1 tsp dark soy sauce I used mushroom flavoured one thats not very salty
- 1 tbsp regular soy sauce
To assemble the baguettes
- 1/2 tsp butter per baguette
- 1 tsp vegan mayo per baguette
- 6-8 do chua/quick pickled daikon and carrots per baguette
- 2-3 cucumber slices cut lengthwise flat and wide per baguette
- 2-3 sprigs of cilantro per baguette
Instructions
- To make the tofu filling, in a skillet over medium heat, cook onion and olive oil until onions are softened and cooked through.
- In a small bowl, whisk to combine red chili flakes, sugar, dark soy sauce, and regular soy sauce.
- Add bean curd strips or cut tofu, and pour soy sauce mixture overtop.
- Stir to coat, cooking until tofu is softened and liquid is absorbed. Remove from heat and set aside.
To assemble the banh mi
- Toast baguettes until golden and crispy.
- Spread mayo on the inner top half of baguettes and butter on the bottom half.
- Add do chua, cucumber slices, and tofu filling. garnish with cilantro, and serve immediately!