Tofu Banh Mi

Name: Tofu Banh Mi
Cook time: 35 min
Ingredients: 1 block extra firm tofu (cut into 10-12 thin slices); 0.25 cup soy sauce; 0.25 cup rice vinegar; 1 tbsp vegan oyster sauce; 0.25 cup oil; 0.5 cup maple syrup (extra for glazing); 3 tbsp gochujang; 1 large carrot (grated); 1 large daikon radish (grated); 0.25 cup apple cider vinegar; 2 tsp salt; 1 tsp organic sugar; 2 tsp red pepper flake; 1 large cucumber (sliced thinly lengthwise); 0.5 cup vegan mayo; 2 tbsp sriracha; 1 small bunch cilantro; 1 small jalapeno (thinly sliced); 1 large baguette (halved (buy 2 if making 3 sandos))

This vegan take on the iconic Banh Mi includes sweet and spicy tofu marinated with soy, gochujang, and vegan oyster sauce, then finished with a maple syrup glaze

Cook time35 minutes

Ingredients

Directions

1
Combine soy sauce, rice vinegar, oyster sauce, maple syrup, gochujang, oil in a large baking dish. Add tofu slices, submerge, then marinate for at least 2 hours.
2
Add grated carrot and daikon into separate containers. Combine cider vinegar, salt, sugar, and pepper flake in a bowl and whisk together. Pour half the pickling liquid separately into the carrot and daikon containers. Set in the fridge.
3
Mix vegan mayo and sriracha, then set in the fridge.
4
Preheat oven to 425. Place tofu slices on a tray and bake for 20 mins. Remove, flip slices, then bake another 15-20 mins. Remove and brush with maple syrup to glaze.
5
Slice one side of each baguette open. Bake at 425 for 10 mins. Remove and dress both sides with sriracha mayo, then layer in cilantro, cucumber, jalapeno, tofu, daikon, and carrot. Slice in half and enjoy

See on Instagram

Related recipes

Crispy Shaved Tofu Sando

Crispy-Tender Vegan Tofu Chik'n

Peanut Tofu Satay

Peanut Tofu Stir Fry