INGREDIENTS
For the tofu
- 1½ tablespoons Sesame Oil
- 2 tablespoons Mirin
- 1 teaspoon Lime Juice
- 1 teaspoon Sriracha
- 2½ tablespoons Tamari
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Minced
- 1 teaspoon Ginger Minced
- 1 teaspoon Lemongrass Minced
- 8 oz Firm Tofu
For the pickled vegetables
- ½ large Carrot cut into thin matchsticks
- ½ small Cucumber cut into thin matchsticks
- ¼ Jalapeno sliced thinly
- ⅓ cup Rice Vinegar
- 2 tablespoons Water
- 1½ tablespoons Sugar
- 1 teaspoon Salt
- 4 small Baguette cut into sandwich portions
- ¼ cup Vegan Mayonnaise
- 1 tablespoon Sriracha
- ¼ cup Cilantro to garnish
Instructions
- To prepare tofu, whisk Sesame Oil, Mirin, Lime Juice, Sriracha, Tamari, Black Pepper, Garlic, Ginger and Lemongrass in a bowl till well combined. Pour over sliced tofu and make sure to coat all your tofu with this mixture. Cover tofu in plastic wrap and refrigerate overnight.
- To make picked vegetables, combine Carrot, Cucumber and Jalapeno in a jar. In a bowl, whisk Rice Vinegar, Water, Sugar and Salt till dissolved. Pour mixture over the vegetables in the jar and make sure all the vegetables are covered in this pickling liquid.
Cover jar with a lid and leave in the refrigerator overnight. - On the next day, heat a frying pan up and sear tofu on high heat. Cook until tofu is charred on both sides. It will splutter!
- To assemble, make a pocket in each Baguette slice and slather liberally with Vegan Mayonnaise. Fill with seared tofu, picked vegetables, fresh cilantro and drizzle with Sriracha.
NUTRITION
Serving: 1 Banh Mi Calories: 262kcal Carbohydrates: 18g Protein: 7g Fat: 17g Saturated Fat: 2g Sodium: 1539mg Potassium: 120mg Fiber: 1g Sugar: 8g Vitamin A: 1605IU Vitamin C: 6mg Calcium: 94mg Iron: 1mg
