Do you love vietnamese sandwich too? Banh Mi Sandwich are definetly my favourite treat when I am craving on carbs and bread.
Yes, this 19 week of pregnancy makes me feel tired and craving on bread SO much. So as I did a lovely eggfree sriracha mayonnaise on Tuesday it was the right time – or a good excuse ahaha – to make a crispy tofu banh mi sandwich.
The first time I had a banh mi sandwich was 10 year ago at the university. One of my best friend was from Vietnam and she made the best banh mi ever. She explained me that this was a popular vietnamese street food where the main ingredients to success a great banh mi were a slightly crispy baguette , lots of vegetables pickles, marinated meat or tofu and a thick sriracha sauce – my recipe is here.
So today I am sharing with you my version of a tofu banh mi sndwich – as always – a little bit healthier using nourishing gluten free torpedo rolls from Bakeworks. I absolutely love those torpedo rolls for any sandwich because they taste like a real baguette but are made of more nourishing gluten free flour than regular french bread. Here I toasted my baguette in the oven on grill for few minutes to make the sandwich slightly crispy but if you are on a rush a toaster works well too.
Also I marinated my organic tofu for 1 hour in garlic, ginger, soy sauce before baking it. It makes the flavor even more delicious and I highly recommend to not skip this simple step that brings this tofu banh mi sandwich to the next level
I choose to make pickles using cucumber, carrots, gherkins and red chilli pepper. I also added lots of fresh coriander in the sandwich which goes very well with all the other asian flavor.
Really, those banh mi sandwich are absolutely blowing my mind! And it is so simple to make that you really have to give it a try one day. In one torpedo roll I made 3 little sandwiches. I had only 2 of them and I felt very full !
Look at those sandwiches !!! Ahhh I could have another one right now 🙂 I was also very impressed by how my little one enjoyed those banh mi. She is not a picky eater but I thought that the spices and sauce would have been too hot for her. Actually not, she had 1/3 of a sandwich and said can I have this in my luchbox mummy! Such a funny 3 years old! I wish I had the motivation to fill her lunchbox with such goodness everyday.
Enjoy the recipe and leave me your comments!
- 1 small carrot peeled, cut into sticks
- 1/4 cucumber peeled, cut into sitcks
- 1/2 jalapeno thinly sliced
- 2 sour gherkins finely sliced
- 1/8 cup apple cider vinegar
- 1/8 cup rice vinegar
- 1 teaspoon coconut sugar or unrefined cane sugar
- a pinch of salt
- Banh mi sandwiches
- 300 g extra firm organic tofu
- 2 baguette - I used torpedo rolls from Bakeworks
- Fresh coriander
- 1/4 cup Eggfree sriracha sauce - check recipe on the blog here : https://www.sweetashoney.co/eggless-mayonnaise-with-coconut-oil/
- Tofu marinade:
- 1 tablespoon coconut oil melted
- 1 tablespoon soy sauce
- 1 garlic clove crushed
- Fresh ginger peeled, grated - 1 thumb length
- Juice 1/2 lime
- 1/8 teaspoon chili flakes
Prepare the pickles.
In a bowl combine the rice vinegar, apple cider vinegar, coconut sugar and salt.
Place the vegetable sticks except gherkins into the marinade, cover and place in the fridge for 1 hour. You can also prepare this the day before and let the pickles in the fridge overnight. The taste will be even better and the texture of the vegetables softer.
Open the tofu and pat dry in a clean towel or absorbent paper. I love to press my tofu between sheets of absorbent paper and place a chopping board on top to apply a little pressure that help the moisture release from the tofu without breaking it.
Meanwhile combine all the tofu marinade into a bowl, Set aside.
Cut the tofu in slightly thick slices about 0.5 cm thick.
Place the tofu slices in a plate and drizzle the tofu marinade on top. Cover, refrigerate an hour to blend the flavor. This is optional but the hour is really bringing extra taste to the sandwich.
Cut the baguette into 3 even pieces and cut halfway.
Place in a toaster on crumpet mode to grill only the inside of the baguette or place in the oven on grill mode until golden and crispy about 2-3 minutes on grill at 180C.
Meanwhile warm a frying pan with a bit of coconut oil - 1/2 teaspoon is enough.
Place the marinated tofu slices and fry on both sides until crispy and gold.
Prepare the banh mi sandwich starting with a drizzle of sriracha sauce, pickles, crispy tofu and extra fresh coriander if you like. Add an extra drizzle of sriracha sauce if you like spicy sandwich.
You can store the sriracha sauce and pickles for a week in the fridge in separated mason jars.