Volya 
Recipes
Vietnamese banh mi (tofu version)
VeganVegetarian
Vietnamese street sandwich — crispy fried tofu, sweet-sour pickled carrot + daikon, fresh cucumber, cilantro mountain, in a crackly baguette with sriracha mayo.
⏱ 35 min✂ 20 prep👤 2 serves🧊 1fridge
Ingredients
- •2 pc baguette (soft, light crust)
- •300 g firm tofu (sliced, marinated)
- •2 tbsp soy sauce + maple syrup (marinade)
- •1 medium carrot (julienne, pickled)
- •100 g daikon radish (julienne, pickled)
- •2 tbsp rice vinegar + sugar (for pickle)
- •1 small cucumber (sliced)
- •30 g fresh cilantro (whole leaves)
Steps
- 1Pickle: combine carrot + daikon + vinegar + sugar + pinch of salt; rest 20 min.
- 2Press tofu 10 min; slice; marinate in soy + maple 5 min.
- 3Pan-fry tofu in oil 3 min per side until golden.
- 4Halve baguettes lengthwise; spread vegan mayo + sriracha.
- 5Layer tofu + pickle + cucumber + cilantro + chili.
- 6Press gently; eat immediately while bread is crackly.
Per serving micros
% of adult daily reference intake (FDA/EFSA averaged)
•
1 pc fresh chili (sliced, optional)
•2 tbsp vegan mayo + sriracha•2 tbsp neutral oil (for frying tofu)⚠This recipe has negligible B12. Vegans should supplement separately (B12 is the one nutrient plants don't reliably provide).