Crispy Tofu Banh Mi Sandwiches with Pickled Vegetables

Servings: 4 | 45 minutes | 460 kcal

The Banh Mi sandwich is a classic Vietnamese dish that has been around since the mid-19th century. It' a fusion of French and Vietnamese flavors, developed during the French colonial period in Vietnam.

I remember visiting Vietnam a few years back, and the street food scene was absolutely fantastic! One thing I noticed was the abundance of vegan options, and the Banh Mi sandwich was definitely one of my favourites. I decided to recreate it with a twist of my own, by adding some crispy tofu. The result was a delightful blend of flavors and textures that blew me away. It' a must-try for anyone who enjoys vegan cuisine!

Ingredients

350 grams firm tofu
2 pieces baguette
2 pieces carrots
2 pieces cucumbers
125 ml white vinegar
75 ml soy sauce
1 teaspoons sugar
2 pieces garlic
1 cups fresh cilantro

Instructions

Preheat your oven to 350F (180C). Slice the tofu into thin strips and place them on a baking sheet. Bake for 20-25 minutes until they are crispy.
While the tofu is baking, prepare your pickled vegetables. Slice the carrots and cucumbers into thin strips, then mix them with vinegar, sugar, and a pinch of salt in a bowl. Let it sit for at least 15 minutes.
In a small bowl, mix the soy sauce and minced garlic to make your sauce.
Once the tofu is done, let it cool for a few minutes, then mix it with half of the soy sauce mixture. Save the rest of the sauce for later.
Cut your baguettes in half lengthwise, then spread the remaining sauce on the inside. Fill them with the tofu, pickled vegetables, and fresh cilantro.
Enjoy your crispy tofu banh mi sandwiches!