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Vegan Banh Mi
I’ve always loved Vietnamese food, but I was always accustomed to eating Pho or vermicelli noodle bowls. Honestly I was a little skeptical of an Asian-style sandwich. It wasn’t until years later I tried a Banh Mi, and I immediately fell in love with it. It is by far my favorite sandwich to eat.
Prep Time
15 minutes
Cook Time
45 minutes
Serves
6
Ingredients
- French Bread
- Pickled Vegetables (see my recipe for Asian Pickled Veggies)
- Cucumber
- Carrots
- Jalapenos
- Daikon
- Sriracha Mayo (see my recipe for Sriracha Mayo)
- 3 tbsp of sriracha (divided 2 tbsp and 1 tbsp)
- ¼ cup of vegan mayo
- 2 tsp maple syrup
- Air Fried Tofu (see my recipe for Air-Fried Tofu)
- 1 block of firm Tofu
- 4 tbsp olive oil
- 2 tbsp of soy sauce
- 2 tbsp cornstarch
- 2 tbsp flour
- ¼ tsp salt
- ¼ tsp garlic powder
- ¼ tsp black pepper
- Bunch of cilantro
- Bunch of basil
- Hoisin sauce
- More Sriracha
Steps
1
Press the tofu for 20-30 minutes to get the moisture out.
2
Cut all the vegetables and make Asian pickled veggies (see my recipe for Asian Pickled Veggies).
3
Add the olive oil, soy sauce, and 1 tbsp of sriracha to a mixing bowl. Next tear the tofu into chunks and throw them into the mixing bowl. With your hand stir it around until the oil has thoroughly coated the tofu.
4
Add the cornstarch, flour, salt, garlic powder, and black pepper to the tofu mixture. Then stir it again with your hand to coat evenly.
5
Cook the tofu in an air fryer on 370 degrees for 10 minutes. After 10 minutes, shake the basket, and cook on 370 for another 8 minutes. (If you don’t have an air fryer, you can bake at 400 degrees for 15 minutes, then turn them over, and bake for another 15 minutes).
6
Make sriracha mayo by adding the ¼ cup of mayo with 2 tbsp of sriracha and mix well.
7
Last assemble your Banh Mi sandwich in this order: 1) French bread as the base, 2) Sriracha mayo, 3) Pickled veggies, 4) Air-fried tofu, 5) Cilantro & Basil, 6) Squeeze a helping of Hoisin and Sriracha on top.