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Bánh mì sandwiches have become all the rage lately, and if you haven't tried it yet, you're in for a treat. The key to making a delicious vegan version is all in the sauce you marinate the tofu in, and the crunchy pickled carrots. Seriously, the pickled carrots are the best part - don't skip it! Serve it with some sweet hoisin sauce on the side, and enjoy!
TOFU VIETNAMESE SUB (BÁNH MÌ)
▸ ▹ Vegan, gluten-free, nut-free
Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 min
1 block (450 g) firm tofu
3 cloves of garlic, crushed
2 Tbsp (30 mL) sodium-reduced soy sauce (sub to tamari if GF)
2 tsp (10 mL) Sriracha hot sauce (or other hot sauce)
2 tsp (8 g) sugar
1 tsp (5 mL) sesame oil
1/2 lime, juiced
2 medium carrots, julienned
½ cup (120 mL) white vinegar
1½ Tbsp (18 g) sugar
1 tsp (4 g) salt
1 tsp (5 mL) vegetable oil
2 medium whole grain baguettes (GF if desired)
2 Tbsp (30 mL) vegan mayo
2 tsp (10 mL) Sriracha hot sauce
1 English cucumber, sliced
1 fresh red chili pepper, thinly sliced
½ cup (15 g) fresh cilantro
2 Tbsp (32 g) hoisin sauce
Gently squeeze the block of tofu to remove as much liquid as possible, then thinly cut into ½ cm (¼ inch) thick slices.
To a large shallow dish, add the garlic, soy sauce, Sriracha, sugar, sesame oil, lime juice, and whisk. Then add the tofu to the marinate and gently toss to coat. Set aside.
To make the pickled carrots, to a jar, add the carrots, ½ cup (120 mL) boiling water, vinegar, sugar, and salt. Screw on the lid and give it a shake to dissolve the sugar, and let sit while preparing the rest of the recipe.
To a large skillet on medium-high heat, add the vegetable oil and place the tofu slices in a single layer on the pan, cooking for 3 - 5 minutes, or until golden and crispy. Spoon the leftover marinade over the top of the tofu slices before giving it a flip to cook on the other side for another 3 - 5 minutes.
Split the baguette down the centre and, if desired, bake in the oven until crispy on the outside. Spread on 1 Tbsp (10 mL) of mayo and 1 tsp (5 mL) Sriracha per baguette. Layer on the tofu slices, pickled carrots, cucumber, chili pepper, and cilantro. Serve with hoisin on the side. Enjoy fresh!
Storage: best if enjoyed immediately. Tofu can be made ahead of time and stored in an air-tight container in the fridge for up to 3 days. The pickled carrots can be made ahead of time and stored for up to 2 weeks
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