Vegetarian Traditional Vietnamese Banh Mi
Experience the vibrant flavors of Vietnam with this Vegetarian Traditional Vietnamese Banh Mi, a plant-based twist on the beloved street food classic. This recipe showcases a perfectly crusty Vietnamese-style baguette packed with crispy, soy sauce-infused tofu, tangy quick-pickled carrots and daikon radish, fresh cucumber slices, and fragrant cilantro. A creamy vegetarian sriracha mayo adds a spicy kick that ties all the elements together. Ready in just 30 minutes, this delicious and wholesome sandwich is an easy-to-make meal, perfect for a light lunch or dinner. Whether you’re craving traditional Vietnamese cuisine or searching for vegetarian sandwich ideas, this recipe provides a delightful combination of textures and tastes in every bite. Ideal served with a side of chips or a refreshing iced tea!
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Recipe Information
Ingredients
- 1 piece Baguette, preferably Vietnamese-style
- 200 grams Firm tofu
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 1 small Carrot, julienned
- 1 small Daikon radish, julienned
- 1 small Cucumber, sliced thinly
- 10 grams Cilantro (coriander leaves)
- 2 tablespoons Mayonnaise (vegetarian-friendly)
- 1 tablespoon Sriracha sauce
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
1. Begin by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object on top for 10 minutes.
2. While the tofu is pressing, prepare the quick pickled vegetables. In a bowl, mix 2 tablespoons of rice vinegar, 1 teaspoon of sugar, and 0.5 teaspoon of salt. Add the julienned carrots and daikon radish, toss to coat, and set aside to marinate.
3. Slice the tofu into slabs approximately ¼-inch thick. Heat 1 teaspoon of sesame oil in a skillet over medium-high heat. Add the tofu slices and cook for 2-3 minutes on each side, until golden and crispy. Drizzle 2 tablespoons of soy sauce over the tofu while cooking to infuse flavor.
4. Prepare the sauce by combining 2 tablespoons of mayonnaise and 1 tablespoon of sriracha sauce in a small bowl. Adjust the amount of sriracha to your spice tolerance.
5. Slice the baguette lengthwise, leaving one side intact to create a hinge. Lightly toast the baguette in the oven or on a griddle for added crispness.
6. Spread the sriracha mayo evenly on both sides of the inside of the baguette. Layer the cooked tofu, pickled vegetables, cucumber slices, and fresh cilantro inside the baguette.
7. Season with black pepper to taste, close the baguette, and serve immediately. Enjoy your Vegetarian Traditional Vietnamese Banh Mi!
Nutrition Facts
Calories |
848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 3401 mg | 148% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 19.0 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 413 mg | 32% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1194 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
