A few years ago, I had my first vegetarian banh mi (aka vietnamese baguette) at a small restaurant called Asian Sandwich Deli. (A few YEARS ago?! That makes me feel so old).
It was my first and last time there because soon after, they closed. Fortunately, I found another restaurant that sold vegetarian banh mi.
Anyway, even though I've only had banh mi a few times, each time, I've been seriously curious about this sandwich.
I decided to recreate it Tulika-style. ...And now I want to make this every day.
Easy, healthy, and TASTY. And you don't have to leave your house (except maybe to get the ingredients, heh).
Vegetarian Banh Mi
- 1/3 block tofu
- 6 small mushrooms
- 1/2 cucumber, thinly chopped
- 1 carrot, shredded
- 2 tablespoons vegetable oil
- 1 tablespoon rice vinegar
- 1/2 tablespoon soy sauce
- pinch salt
- mayonnaise (I used olive oil-based mayo)
- chili sauce
Chop the tofu and pan fry it in vegetable oil.
After the tofu have browned, set aside. With the leftover oil, cook the mushrooms.
Discard the excess oil, put the tofu back in the pot, and combine with soy sauce.
In a separate bowl, combine chopped cucumber, shredded carrot, rice vinegar, and salt.
Toast the baguette in the oven for about 5 minutes or until at desired crustiness.
Assemble the sandwich!
A little more mayo:
Add chili sauce and ENJOY!
Hearty to the max.
And thanks to a reader request, this week is cucumber week! I'll gather some cucumber nutrition stats for you guys for tomorrow. In the mean time, make this sandwich!!!