🌱 Ingredients
For the Pickled Veggies:
- 1/2 cup shredded carrots
- 1/2 cup daikon radish, julienned (or use more carrots if unavailable)
- 1/4 cup rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- Optional: small splash of water if too tangy
For the Tofu:
- 200g (7 oz) firm tofu, pressed and sliced into 1/4-inch slabs
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tsp maple syrup or sugar
- 1 tsp sesame oil
- 1 clove garlic, minced
- Optional: dash of sriracha or chili flakes
For the Sandwich:
- 2 small baguettes or sandwich rolls (crusty outside, soft inside)
- Vegan mayo (store-bought or homemade)
- Cucumber, thinly sliced
- Jalapeño or chili, thinly sliced (to taste)
- Fresh cilantro
- Optional: green onion or mint for extra herbs
🔪 Instructions
1. Quick Pickled Veggies
- Mix the vinegar, sugar, and salt in a bowl.
- Add shredded carrot and daikon. Let sit for at least 20–30 minutes (or refrigerate up to 5 days).
2. Prepare the Tofu
- Mix soy sauce, hoisin, maple syrup, sesame oil, garlic (and chili, if using).
- Marinate tofu slices in this mixture for at least 15 minutes.
- Pan-fry the tofu in a little oil until golden and caramelized on both sides (about 3–5 minutes per side).
3. Assemble the Bánh Mì
- Toast the baguettes lightly for crispiness.
- Spread vegan mayo on both sides of the bread.
- Layer in this order:
- Tofu slices
- Pickled veggies
- Cucumber slices
- Jalapeño slices
- Fresh cilantro (and mint/green onion if using)
- Close and press gently. Slice and serve!
