Bánh mì is not just a sandwich; it’s a culinary experience that transports you straight to the bustling streets of Vietnam with every bite. Imagine sinking your teeth into a crispy baguette filled with marinated tofu, vibrant pickled vegetables, and a burst of fresh herbs. This vegetarian version is not only delicious but also versatile, allowing you to customize it to your taste. Let’s dive into this exciting recipe and explore creative fillings, flavorful pickling techniques, and the best baguette options!

Ingredients

For the Tofu Marinade

• 300 g firm tofu (pressed and sliced into thin strips)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• ½ tsp Chinese 5 spice powder
• 1 tbsp sesame oil
• ½ tbsp brown sugar

For the Pickled Vegetables

• 150 g carrots (julienned)
• 50 g daikon radish (julienned)
• 60 ml rice vinegar
• 2 tbsp sugar
• ½ tsp salt
• 1 clove garlic (smashed)
• 1 tsp chili flakes (for added heat)

For Assembly

• 2 crusty baguettes (see below for recommendations)
• 6 tbsp vegan mayonnaise (or alternatives like hummus or avocado spread)
• Fresh coriander leaves (a small bunch)
• Fresh mint leaves (a small bunch)
• 2 red chilis (thinly sliced)
• ½ cucumber (sliced)

Instructions

Step 1: Marinate the Tofu

1. In a bowl, whisk together soy sauce, rice vinegar, Chinese 5 spice powder, sesame oil, and brown sugar.
2. Add the sliced tofu to the marinade, ensuring all pieces are well-coated.
3. Let it marinate for at least 30 minutes to absorb maximum flavor.

Step 2: Prepare Pickled Vegetables

1. In a bowl, combine rice vinegar, sugar, salt, smashed garlic, and chili flakes.
2. Add the julienned carrots and daikon radish, mixing well.
3. Allow them to pickle for about 30 minutes for enhanced flavor.

Step 3: Cook the Tofu

1. Heat a frying pan over medium heat with a little oil.
2. Once hot, add the marinated tofu slices.
3. Cook for about 4–5 minutes on each side until golden brown and crispy.

Step 4: Assemble the Bánh Mì

1. Slice the baguettes open lengthwise but do not cut all the way through.
2. Spread a generous amount of vegan mayonnaise on both sides of the baguette.
3. Layer in the cooked tofu strips followed by pickled vegetables.
4. Top with fresh coriander, mint leaves, sliced chilis, and cucumber.
5. Close the baguette gently and press down slightly.
6. Slice in half if desired and serve immediately.

Tips for an Even Tastier Bánh Mì

Creative Vegetarian Fillings

• Mushrooms: Shiitake or portobello mushrooms add an umami flavor.
• Egg: A fried or scrambled egg can provide richness.
• Tempeh: Marinated tempeh offers a hearty texture and nutty flavor.
• Grilled Vegetables: Zucchini or bell peppers can enhance freshness.

Making Pickled Carrots More Flavorful

To elevate the pickling process:

• Add sliced ginger or lemongrass for aromatic depth.
• Experiment with different vinegars like apple cider or white wine vinegar for varied acidity.

Best Baguette Options

Opt for:

• Vietnamese Baguettes: Softer and airier than regular French baguettes.
• French Baguettes: Look for ones made with both wheat and rice flour for authenticity.

Protein Substitutes for Tofu

If you prefer not to use tofu:

• Chickpeas: Roasted chickpeas can add crunch and protein.
• Seitan: Offers a chewy texture similar to meat.

Vegan Mayo Alternatives

Consider these options:

• Hummus: Adds creaminess with a punch of flavor.
• Avocado Spread: Provides healthy fats and richness.

This vegetarian bánh mì recipe is not just about satisfying your hunger; it’s an explosion of flavors that will leave you craving more! Enjoy crafting your own version of this Vietnamese classic!