Crisp tofu and bright pickles for classic banh mi flavor
Press tofu to remove excess water, then marinate in a mix of soy sauce, lime juice, garlic, and a touch of sugar. Pan-fry or bake until edges are crispy. Prepare quick pickles from julienned carrot and daikon with rice vinegar, sugar, and salt.
Assembly:
- Split a baguette and spread vegan mayo or pâté alternative.
- Layer tofu, quick pickles, fresh cucumber, cilantro, and sliced jalapeño.
- Drizzle a little soy or hoisin for extra umami.
Tips:
- Use a light, airy baguette for the traditional texture.
- Adjust pickling time to taste: 30 minutes is enough for bright flavor.
This vegetarian banh mi delivers the hallmark contrast of savory, sweet, tangy, and crunchy.