CHARACTERISTICS

Extra-Firm Tofu Flexitarian Lunches and Dinners Loved by All

Tofu Bánh Mì

SERVINGS

4

PREPARATION

20 min

COOKING

25 min

NUTRITIONAL VALUES

Click here to see the nutrition facts table

Ingredients

Preparation

Ingredients

For the Tofu:

  • A block of 400 g of Soykei extra-firm tofu, drained and pressed, and then cut into slices
  • 60 ml (¼ cup) of maple syrup
  • 60 ml (¼ cup) of soy sauce
  • 30 ml (2 tbsp) of rice vinegar
  • 15 ml (1 tbsp) of sesame oil

For the Pickled Vegetables:

  • 1 carrot, cut into sticks
  • 1 small piece of daikon, cut into sticks
  • 250 ml (1 cup) of water
  • 250 ml (1 cup) of vinegar
  • 30 ml (2 tbsp) of sugar
  • A pinch of salt

For the Sauce:

  • 60 ml (¼ cup) of mayonnaise
  • 30 ml (2 tbsp) of Sriracha sauce

For the sandwiches:

  • 4 small Bánh Mì rolls
  • 1-2 Lebanese cucumbers, cut into slices
  • A few fresh cilantro leaves
  • 1 jalapeño, thinly sliced
  • 45 ml (3 tbsp) of hoisin sauce
  • Lime wedges

Preparation

  1. In a bowl, combine the soy sauce, the maple syrup, the rice vinegar, and the sesame oil. Add the tofu to the marinade and gently toss to coat well. Let marinate for about 15 minutes.
  2. In a small saucepan, combine the water, vinegar, sugar, and a pinch of salt. Heat gently until the sugar has completely dissolved.
  3. Place the vegetables in a bowl or container. Pour the hot marinade over them and let sit for at least 15 minutes. For a more pronounced flavor, marinate them longer in the refrigerator.
  4. In a small bowl, combine the mayonnaise and Sriracha. Set aside.
  5. Heat a skillet over medium-high heat with a little oil, if needed.
  6. Place the tofu pieces in the skillet and cook for about 4–5 minutes on each side, until well browned and caramelized.
  7. Cut the rolls in half without separating them completely.
  8. Spread the inside with spicy mayonnaise, then drizzle with hoisin sauce.
  9. Fill with the caramelized tofu, pickled carrots and daikon, cucumber slices, fresh cilantro, and jalapeño. Finish with a drizzle of lime juice.
  10. Serve immediately.

    Pictures and recipe : es.eatss by Esther Samson

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Ingredients

For the Sauce:

  • 60 ml (¼ cup) of mayonnaise
  • 30 ml (2 tbsp) of Sriracha sauce

For the sandwiches:

  • 4 small Bánh Mì rolls
  • 1-2 Lebanese cucumbers, cut into slices
  • A few fresh cilantro leaves
  • 1 jalapeño, thinly sliced
  • 45 ml (3 tbsp) of hoisin sauce
  • Lime wedges

Preparation

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Where to buy Soykei tofu