Banh Mi Sandwiches

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Banh Mi Sandwiches

A healthy vegetarian version of the popular Vietnamese sandwich

Ingredients

Pickled vegetables

• 1 small daikon radish or 3 red radishes cut in matchsticks
• 2 small carrots, cut in matchsticks
• ½ small cucumber, seeded and cut in matchsticks
• ½ jalapeño pepper, thinly sliced
• ⅓ cup rice vinegar, plus more as needed
• ⅓ cup water, plus more as needed
• 1 tablespoon sugar
• 3/4 teaspoon kosher salt

Sandwich filling

• 1 (14-ounce) package extra-firm tofu, cut in slices
• 6-3 inch baguette pieces, sliced in half lengthwise
• 1/2 cup mayonnaise
• 2 tablespoons sriracha
• 1 bunch fresh cilantro

Tofu marinade

• 1 tablespoon olive oil plus more for cooking the tofu
• 2 tablespoons tamari
• Juice of ½ lime
• ½ teaspoon lime zest
• 1 garlic clove, minced
• ½ teaspoon minced fresh ginger
• 1/4 teaspoon black pepper

Directions

Pickled vegetables

1. Prep all the vegetable: cut the daikon, carrots and cucumbers in thin matchsticks and thinly slice the jalapeno.
2. Mix the vinegar, water, salt and sugar in a medium bowl until dissolved.
3. Stir in the vegetables until everything is coated well with the pickling juice.
4. If the liquids don’t cover the veggies, add more water and vinegar if necessary.
5. Let stand while you prepare the rest of the sandwich or store in the fridge for up to a week.

Sandwich filling

1. Drain the tofu and slice it into ½-inch slices.
2. Place it on a paper towel and gently pat dry to remove excess water.
3. Cut the baguettes into 6-3 inch pieces then slice the pieces in half lengthwise.
4. Stir together the mayonnaise and sriracha until well combined.
5. Pick the cilantro leaves and tender stems from the tougher stems in the bunch.
6. Set aside the leaves and tender stems for the sandwiches.

Tofu marinade and cooking

1. In a small bowl, whisk together the olive oil, tamari, lime juice and zest, garlic, ginger, and pepper.
2. Place the tofu slices in a shallow pan and pour the marinade on top.
3. Flip the tofu slices so they are fully coated, adding more tamari if necessary; let marinate for at least 15 minutes.
4. Heat 1 tablespoon olive oil in a large nonstick skillet to medium-high heat.
5. Add the drained tofu slices leaving a little space between each to insure even cooking, working in batches if necessary.
6. Cook for a few minutes then carefully flip each slice and cook further until each side is golden brown and caramelized around the edges.

Sandwich assembly

1. Spread one side of each baguette section with the spicy mayo.
2. Layer on one or two tofu slices, a spoonful of the drained pickled veggies and a smattering of fresh cilantro sprigs for each baguette section.
3. Top with the other baguette half section and press down to keep the sandwich filling in place. Repeat with the remaining ingredients.
4. Eat right away.