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Végetarian Sandwich Banh Mi

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Serves 4 | Prep Time 20 min | Cook Time 4 min

Why I Love This Recipe

FEATURING: Carrots, cucumbers and coriander.

A tasty Vietnamese sandwich that is simply awesome. Asian mayo can be omitted but it is what makes this sandwich exquisite. For a gluten-free version, use gluten-free bread (eg Uri). This recipe is only slightly adapted from the French blog "K for Katrine" where you can also watch a video:

Ingredients You'll Need

2/3 cup (150 ml) rice vinegar or white vinegar
1/4 cup (60 ml) water
1/4 cup (60 mL) toasted sesame oil + 1 tbsp. (15 ml) for baking tofu
1 C. (15 mL) maple syrup
1 C. (5 ml) salt
454 g firm tofu, well sponged and sliced
1 cucumber, thinly sliced
2 cups (500 ml) carrots, cut in julienne

1/2 cup (125 mL) vegan mayonnaise (or normal mayonnaise)
1 C. at the table (15 ml) grated ginger
1 C. (5 mL) grilled sesame oil
1 C. (5 mL) tamari sauce
1 C. tea (5 ml) maple syrup
1 C. (5 mL) sriracha hot sauce

1 loaf of bread OR 4 "subway"-type sandwich bread
1/2 cup (125 mL) fresh cilantro, chopped


MARINADE: In a bowl whisk vinegar, water, grilled sesame oil, honey and salt in a bowl and stir well.
Add the tofu, slices of cucumbers, the carrots and marinate 20 minutes (to quickly make carrots in julienne, you can use a vegetable peeler = very easy!)
ASIAN MAYO: In a small bowl, mix all the ingredients of the mayo.
SANDWICH: In a nonstick skillet over medium-high heat, fry tofu slices in toasted sesame oil for 1 to 2 minutes per side.
Cut the baguette into 4 pieces and then each piece in 2 lengthwise. Spread the mayo on the breads. Spread grilled tofu slices, carrots and pickled cucumbers and garnish with fresh coriander.

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