Ingredients
- 1 baguette, sliced in half lengthwise
- 1/2 block of extra-firm tofu, sliced
- 1/4 cup soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sriracha sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- 1/2 cup shredded carrots
- 1/2 cup sliced cucumber
- 1/4 cup chopped fresh cilantro
- 2 tablespoons mayonnaise or vegan mayonnaise
Directions
1 In a shallow dish, whisk together the soy sauce, hoisin sauce, sriracha sauce, rice vinegar, honey or maple syrup, and garlic.
2 Add the sliced tofu to the marinade and toss to coat. Let marinate for at least 30 minutes, or up to 2 hours.
3 Preheat a non-stick skillet over medium heat. Add the marinated tofu and cook for 3-4 minutes on each side until browned and crispy.
4 Spread the mayonnaise or vegan mayonnaise on the sliced baguette.
5 Layer the crispy tofu, shredded carrots, sliced cucumber, and chopped cilantro on top of the baguette.
6 Serve the banh mi sandwich immediately and enjoy!
This Vietnamese Banh Mi is a flavorful and satisfying breakfast sandwich that combines crispy tofu, tangy pickled vegetables, and fresh herbs. The marinated and fried tofu provides a hearty and protein-rich base, while the shredded carrots and sliced cucumber add a refreshing crunch. The sandwich is finished with a dollop of mayonnaise or vegan mayonnaise for a creamy and tangy finish. Enjoy this delicious and easy-to-make sandwich as a quick breakfast or brunch option, or as a tasty and filling lunch.
