Ingredients
-
For the Tofu Marinade:
-
1/4 cup soy sauce or tamari (gluten-free option)
-
2 tablespoons rice vinegar
-
2 tablespoons maple syrup or agave nectar
-
2 cloves garlic, minced
-
1 teaspoon fresh ginger, minced
-
1 tablespoon lemongrass paste (or finely minced fresh lemongrass)
-
1 block (14 oz) extra-firm tofu, pressed and sliced into slabs
-
For the Pickled Vegetables:
-
1/2 cup rice vinegar
-
1/4 cup water
-
2 tablespoons sugar
-
1 carrot, julienned
-
1 cucumber, julienned
-
1 daikon radish, julienned
-
1 Salt, to taste
-
For the Banh Mi Assembly:
-
1 Baguette or Vietnamese-style bread, sliced into sandwich-sized pieces
-
1 Fresh cilantro leaves
-
1 Fresh mint leaves
-
1 Fresh basil leaves
-
1 Sliced jalapeños (optional for heat)
-
1 Vegan mayonnaise
-
1 Sriracha sauce (optional for extra spice)
-
1 Lime wedges, for serving
Directions
Experience the vibrant flavors of Vietnam with these grilled tofu banh mi sandwiches. The combination of savory tofu, tangy pickled vegetables, and fresh herbs makes for an irresistible meal.
Customize your banh mi with your favorite toppings and adjust the level of spiciness to your liking. These sandwiches are best enjoyed fresh off the grill.
Steps
|
1
Done
|
For the Tofu Marinade: |
|
2
Done
|
In a bowl, whisk together soy sauce, rice vinegar, maple syrup, minced garlic, minced ginger, and lemongrass paste. |
|
3
Done
|
Place the tofu slabs in a shallow dish and pour the marinade over them. Allow the tofu to marinate for at least 30 minutes, turning occasionally. |
|
4
Done
|
For the Pickled Vegetables: |
|
5
Done
|
In a separate bowl, combine rice vinegar, water, sugar, and a pinch of salt. Stir until the sugar is dissolved. |
|
6
Done
|
Add the julienned carrot, cucumber, and daikon radish to the vinegar mixture. Let them sit for at least 20 minutes to pickle. |
|
7
Done
|
For Grilling: |
|
8
Done
|
Preheat your grill to medium-high heat. |
|
9
Done
|
Grill the marinated tofu slabs for about 3-4 minutes per side or until grill marks appear and the tofu is heated through. |
|
10
Done
|
For Banh Mi Assembly: |
|
11
Done
|
Slice the baguette or Vietnamese-style bread in half lengthwise. |
|
12
Done
|
Spread vegan mayonnaise on one side of the bread and drizzle with sriracha sauce if desired. |
|
13
Done
|
Layer the grilled tofu, pickled vegetables, fresh cilantro, mint, basil leaves, and sliced jalapeños on top of the bread. |
|
14
Done
|
Squeeze fresh lime juice over the filling. |
|
15
Done
|
Close the sandwich and serve immediately. |
