Oh, Banh Mi! Vietnamese food is just insanely delicious! We were lucky enough to live in Vietnam for almost a year and the amount of banh mi’s I had eaten there… I shouldn’t probably admit how many, as it might have been too many… 😅 Wait, too many banh mi ’s? That just doesn’t sound right! You must try this recipe! The combination of flavors takes you on a beautiful journey.
🍽 Serves 3-4 (makes 5-6 banh mi's)
🕘 40-45 minutes
Ingredients
Baguettes
1 block of firm tofu @beansupremefood
1 medium size cucumber (sliced lengthwise)
Mayo I used @ceresorganicsau
Coriander
Pate: (optional, but makes a massive difference)
1/2 onion (roughly chopped)
2 cloves garlic (diced)
1 can lentils
1 heaped Tbsp vegan butter
1/2 cup breadcrumbs
1/2 cup vegetable stock
2 Tbsp soy sauce
Pickled carrots: (add daikon if it’s available where you live 😉)
2 medium carrots (sliced into thin sticks - you can use julienne peeler)
1/4 cup apple cider vinegar
1 cup boiling temp. hot water
1/3 cup raw sugar
1 Tbsp sea salt
Char Siu marinade for the tofu:
¼ cup soy sauce
1 Tbsp hoisin sauce
1 Tbsp maple syrup/date syrup
1 tsp sesame oil
1 tsp garlic powder
½ tsp ginger powder
½ tsp fennel
1 tsp chili sauce (optional)
2 Tbsp oil to fry
Instructions
Prepare all the ingredients.
To pickle the carrots: In a bowl, mix: apple cider vinegar, hot water, raw sugar, and salt. Place carrots in a jar and pour the mixture in. Cover with a lid and set aside.
Preheat the oven to 180’C.
To make the pate: in a large frying pan, melt the butter and fry onions and garlic until golden. Add stock, lentils, soy sauce, breadcrumbs. Mix well and cook for 3-4min.
Place the mix in a food processor and blend until smooth.
To make the tofu: In a large bowl combine soy sauce, maple syrup, sesame oil, garlic powder, ginger powder, fennel. Add tofu and stir carefully until combined.
Heat up the oil and fry tofu for 3-4 min on each side.
Place the baguettes in the oven and bake them for 5 min.
Remove the baguettes and let them cool down for 2-3 min.
Cut through the baguettes and spread mayo, and pate. Place cucumber, pickled carrots, and tofu. Top it with fresh coriander.
Enjoy!
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