Ingredients for Spicy Banh Mi
- 1 tbsp Toasted Sesame Oil
- 2 tbsp Olive Oil
- 1 (14 ounce) package Extra Firm Tofu
- 2 tbsp Cornstarch
- 1 tbsp Tamari Soy Sauce
- 1 tbsp Nutritional Yeast
- 1/4 cup Rice Vinegar
- 1 tbsp Honey
- 1 tsp Red Pepper Flakes
- 1 Daikon Radish
- 1 Carrot
- 1 French Baguette
- 2 tbsp Mayonnaise
- 1 tbsp Red Chili Sauce
- 1 tbsp Soy Sauce
- 1 Cucumber
- 1/4 cup Fresh Cilantro
- 1/2 cup Cherry Tomatoes
- 4 Lettuce Leaves
- Salt, to taste
- Pepper, to taste
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How to Make Spicy Banh Mi
- **Prep the Tofu:** Press the tofu to remove excess water. Cut into 1-inch cubes.
- **Sauté the Tofu:** Heat olive oil and sesame oil in a skillet over medium-high heat. Dredge tofu cubes in cornstarch and add to the skillet. Sauté for 5-7 minutes, until golden brown, turning occasionally.
- **Season the Tofu:** Transfer tofu to a plate. Drizzle with soy sauce and toss with nutritional yeast.
- **Pickle the Veggies:** In a bowl, whisk together rice vinegar, honey, and red pepper flakes. Add julienned radish and carrot. Stir to combine. Let stand for 15-30 minutes, stirring occasionally.
- **Crisp the Baguette:** Preheat oven to 350°F (175°C). Place baguette on a baking sheet and bake for 5 minutes, until lightly crisp. Cool for 2-3 minutes.
- **Assemble the Banh Mi:** Spread mayonnaise on both sides of the baguette. Sprinkle with red chili sauce and tamari.
- **Layer the Filling:** Add the sautéed tofu, cucumber, and cilantro. Drain the pickled radish and carrot mixture and spread evenly on the sandwich.
- **Add the Final Touches:** Top with tomato slices and lettuce. Season with salt and pepper, to taste.
- **Serve:** Press the top half of the baguette onto the filling. Slice the sandwich in half and enjoy!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
77g
Fat
12g
Carbs
28g
