Recipe

August 5, 2015

Vegetarian Banh Mi

Recipe: Eric Vellend

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Nothing compliments Banh Mi bread more than a mix of fresh vegetables. With the help of miso-glazed tofu, this sandwich makes for a satisfying vegetarian entrée when served on top of a soba noodle and cucumber salad. So what are you waiting for then? Try out this Veggie Banh Mi recipe today.

Ingredients

  • Slaw
  • 1⁄4 cup rice vinegar

  • 1 tbsp granulated sugar
  • 1⁄3 thinly sliced red onion
  • 1  large turnip(1⁄2lb.), peeled, julienned
  • 2  medium carrots (1⁄2 lb.), peeled, julienned
  • Salt and pepper, to taste
  • Tofu
  • 1⁄4 cup miso, preferably red
  • 2 tbsp pure maple syrup
  • 1 tbsp sesame oil

  • 1 tbsp rice vinegar
  • 1  tbsp tamari soy sauce
  • 2  1-lb. blocks firm tofu 
Salt and pepper, to taste
  • 2 tbsp vegetable oil
  • Sandwiches
  • 1⁄2 cup mayonnaise (light mayo is fine)

  • 4 tsp sambal oelek, or other hot sauce

  • 6 demi-baguettes or other long, white buns
  • Cilantro leaves, sliced fresh red finger chili and chopped salted peanuts, for serving

Directions

Yield: Serves 6


  1. To make slaw, whisk vinegar and sugar until dissolved. Add onion. Let stand
 15 minutes. Add turnip, carrot, salt and pepper. Mix. Transfer to airtight container. Refrigerate at least 2 hours or up to 2 days, stirring occasionally.
  2. To make tofu, whisk miso, maple syrup, sesame oil, vinegar and tamari in small bowl. Drain tofu. Slice lengthwise into 3⁄4″-thick pieces. Pat with paper towel until completely dry. Season with salt and pepper.
  3. Heat vegetable oil in large nonstick frying pan over high heat. Cook tofu slices until brown and crisp, 3 minutes per side. Transfer to foil-lined baking tray.
  4. When ready to assemble sandwiches, preheat broiler to high. Brush tops of tofu generously with miso mixture. Broil 4″ 
from heat until caramelized, 2 minutes.
  5. Split buns without going right through. Mix mayo and sambal. Spread bottoms 
of buns with layer of sambal mayo. Top with tofu and slaw. Garnish with cilantro, chili and peanuts.
Photographer:

Ashley Capp

Source:

House & Home September 2014

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