I’ve been obsessed with Vietnamese food lately. There are a couple of really good restaurants in my city that serve heaping plates of noodles fried with egg, veggies, and spring rolls. While I love the vegetarian stir fries, I always find myself looking longingly at the banh mi on the menu. Banh mi are Vietnamese sub sandwiches that are usually served with pork or chicken. Since there are never any vegetarian banh mi options at the restaurants in my city, I decided to try to make my own! It was quick and easy to whip up and made for delicious work lunches. I made up my recipe based on the meat filled banh mi I’d seen in restaurants and with a little bit of help from my sister, Kim. Read on for my full recipe for homemade vegetarian banh mi.
- 2 large submarine buns or baguettes
- 1 package extra firm organic tofu, rinsed and patted dry
- 2 Tbsp soy sauce
- 1 clove of garlic
- 1 tsp crushed ginger
- 1/2 lime juiced
- 1 green onion chopped
- 3/4 cup rice wine vinegar
- 1/4 cup sugar
- 1 tsp salt
- 1/2 cup mayonnaise
- 1 Tbsp chili garlic sauce
- 2 carrots sliced thinly
- 1 cup shredded daikon
- 1 medium cucumber sliced thinly
- 1 bunch cilantro
Heat vinegar, sugar, and salt in a saucepan until just boiling. Place the carrot and daikon in a container and pour vingear mixture over top. Cover and leave to pickle in the refrigerator overnight.
In a large shallow container mix together soy sauce, garlic, ginger, lime juice, sugar, pepper and green onion. Slice the tofu into equal sized rectangles and place in the container to marinate over night. Once fully marinated remove from container and grill or pan fry until golden.
Slice the baguette lengthwise leaving one side as a hinge. I like mine toasted under the broiler but it’s up to you whether or not you want it toasted! Mix together mayonnaise, green onion and garlic chili sauce and spread liberally over the baguette. Arrange the cucumber, tofu, pickled veggies, thinly sliced jalepeno and cilantro on the sandwich. Close the sandwich and enjoy!