Banh Mi, the Mother of All Sandwiches

 

Bahn Mi from 40-Year-Old Vegan

Ingredients

  • 2 Bahn Mi Rolls or 1 French Baguette (cut two 6-inch sections from the baguette), sliced in half
  • Sandra’s Vegan Mayo (recipe below) or ½ cup prepared vegan mayo of your choice
  • 1 T. Hoisin sauce
  • ¼ c. rice wine vinegar
  • 1/8 t. salt
  • 1/8 t. sugar
  • 1/2 carrot, cut into matchsticks
  • ½ c. daikon, cut into matchsticks
  • 1/3 package extra firm tofu, drained, pressed to remove water, cut into four squares, about ½ thick
  • ¼ c. Tamari or soy sauce
  • ¼ t. freshly grated ginger
  • 1 small garlic clove, crushed
  • Juice of ½ lime
  • 1 t. hot pepper sesame oil
  • 1 jalapeno pepper, seeded, cut into thin strips
  • ½ English cucumber, sliced into four thin strips lengthwise
  • ½ c. fresh cilantro leaves

Sandra’s Vegan Mayo

  • ½ c. raw cashews, soaked overnight in water and drained
  • ¼ c. plus 1 tablespoon water
  • 1 small garlic clove, minced
  • 1 t. apple cider vinegar
  • ¼ t. salt

Mayo Directions

Mix all ingredients in blender or NutriBullet for 60 seconds or until fully incorporated. Let sit five minutes to thicken.

Bahn Mi Directions

  1. Mix carrot and daikon matchsticks in a bowl with rice wine vinegar, salt, and sugar and set aside for 15 minutes to “pickle.”
  2. Put the tofu in a ziplock bag with tamari or soy sauce, ginger, garlic, lime juice and hot pepper sesame oil. Let marinate for 15 minutes.
  3. Add 1 T. Hoisin sauce to mayonnaise. Mix thoroughly.
  4. Cut the bread in half, leaving a hinge, and spread both sides generously with mayo mixture. Put bread in a 250 oven to keep warm while preparing other ingredients.
  5. Heat the tofu over medium-high heat in a skillet. Sear both sides until it forms a crust, about two minutes per side. Set aside and keep warm in the pan.
  6. Remove bread from the oven. In each sandwich, add tofu, two slices of cucumber, the pickled vegetables, sliced jalapeno, and cilantro. Serve immediately.