Vegan Banh Mi
A crusty Vietnamese baguette stuffed with caramelized lemongrass tofu, tangy pickled vegetables, and fresh herbs for a bright, savory sandwich.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Toss the julienned carrots and daikon with the rice vinegar, 1 tsp sugar, and a pinch of salt, then set aside to quick-pickle for at least 20 minutes, stirring occasionally.
- 2
Press the tofu planks between paper towels for 10 minutes to remove moisture, then marinate them in the soy sauce and minced lemongrass for 15 minutes.
- 3
Heat 2 tbsp oil in a skillet over medium-high heat and sear the tofu for 3 to 4 minutes per side until deeply golden and caramelized at the edges.
- 4
Warm the baguette halves in the oven for 3 minutes until the crust crisps, then spread the cut sides lightly with vegan mayonnaise.
- 5
Layer the seared tofu onto the baguettes, top with the drained pickled vegetables and cilantro sprigs, press the sandwiches closed, and slice in half to serve.
Plan it in Listahan
Add Vegan Banh Mi to your week, check it against your household's allergens, and build the shopping list automatically.