Crisp baguette, zesty lemongrass tofu, and a quick pickled crunch turn this vegan bánh mì into a sandwich worth craving. Fresh, vibrant, and full of Vietnamese flavor, it’s perfect for lunch or a laid-back dinner.
Ingredients
- 1 tablespoon fresh lemongrass white bulb part only, finely chopped
- 1 tablespoon garlic finely chopped
- 2 teaspoons Sriracha
- 2 teaspoons lime juice
- 2 teaspoons organic sugar
- sea salt and freshly ground pepper
- ¼ cup plus 2 tablespoons canola oil (2 fl oz/60 ml)
- 1 lb extra-firm tofu (450 g), patted dry and cut into 12 slabs ¼ inch (6 mm) thick
- ½ cup vegan mayonnaise (4 fl oz/120 ml)
- ¾ cup daikon (4 oz/115 g) grated
- ¾ cup carrot (4 oz/115 g) grated
- 1 tablespoon rice vinegar
- 4 Vietnamese-style baguette rolls or hoagie buns
- 1 cup fresh cilantro leaves (1 oz/30 g)
- 1 large Jalapeño chile thinly sliced
Instructions
- In a mini food processor or using a mortar and pestle, pulse or pound the lemongrass, garlic, Sriracha, lime juice, 1 teaspoon of the sugar, and ½ teaspoon each salt and pepper until a paste forms. Add 2 tablespoons of the oil and blend well. Coat the tofu pieces using 3 tablespoons of the lemongrass paste; set aside. Stir together the remaining paste and the vegan mayonnaise and set aside.
- In a small bowl, stir together the daikon, carrot, vinegar, remaining 1 teaspoon sugar, and ½ teaspoon salt; set aside.
- In a large nonstick frying pan, warm the remaining ¼ cup (2 fl oz/60 ml) oil over medium-high heat. Add the tofu and fry until golden brown and crisp, about 2 minutes per side. Transfer to a paper towel–lined plate.
- Cut open the rolls horizontally, leaving one long side of the bun partially attached. Spread the lemongrass mayonnaise evenly on the inside of the rolls. Place 3 tofu slabs on each bun and top with the daikon-carrot salad, cilantro, and jalapeño. Serve right away.