Cook crispy tofu banh mi sandwich with this recipe
The banh mi sandwich, a fusion of French and Vietnamese cuisine, has gained popularity worldwide for its unique flavors and textures. Traditionally featuring a variety of fillings, our focus today is on crafting an eggless and vegetarian version with crispy tofu as the star. This dish not only caters to vegetarians but also offers a delightful experience for all food lovers. Let's get cooking!
Gather the following ingredients
To make this delicious sandwich, you'll need one block of firm tofu (pressed and sliced), two tablespoons of soy sauce, one tablespoon of maple syrup, one teaspoon of garlic powder, half a cucumber (sliced), one carrot (julienned), a quarter cup of vinegar, two tablespoons of sugar, four baguettes (small), mayonnaise (vegan), fresh cilantro leaves, and jalapeno slices.
Preparing the tofu
Begin by creating the marinade for the tofu. In a bowl, whisk together soy sauce, maple syrup, and garlic powder. Drench the tofu slices in this flavorful blend, ensuring they are fully coated. Let them marinate for at least 15 minutes. This marination is vital for infusing the tofu with a robust flavor that will be prominent in your banh mi sandwich.
Cooking tofu to perfection
Heat a nonstick pan over medium heat. Add the marinated tofu slices and fry until each side is golden brown. Aim for a crispy shell while maintaining a soft, succulent interior. Achieving this texture contrast is key, as it makes the tofu an ideal filling, bringing the right bite and tenderness to your banh mi sandwich.
Preparing pickled vegetables
As the tofu cooks, prepare the pickled vegetables. Combine vinegar and sugar in a bowl, stirring until the sugar is completely dissolved. Add the julienned carrots and cucumber slices to the mixture. Let them marinate for around 10 minutes. This quick pickling will contribute a tangy crunch to your banh mi, enhancing the sandwich's overall flavor profile.
Assembling your Banh Mi sandwich
To construct your banh mi, begin by carefully slicing each baguette partially to create a hinge effect. Generously apply vegan mayonnaise to the insides. Arrange the marinated, crispy tofu slices on one side, and pile on the tangy pickled carrot and cucumber. Garnish with a handful of fresh cilantro leaves and as many jalapeno slices as you prefer for a spicy kick.
