Vietnamese banh mi (tofu version)

Name: Vietnamese banh mi (tofu version)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: 2 pc baguette (soft, light crust); 300 g firm tofu (sliced, marinated); 2 tbsp soy sauce + maple syrup (marinade); 1 medium carrot (julienne, pickled); 100 g daikon radish (julienne, pickled); 2 tbsp rice vinegar + sugar (for pickle); 1 small cucumber (sliced); 30 g fresh cilantro (whole leaves); 1 pc fresh chili (sliced, optional); 2 tbsp vegan mayo + sriracha; 2 tbsp neutral oil (for frying tofu)

Vietnamese street sandwich — crispy fried tofu, sweet-sour pickled carrot + daikon, fresh cucumber, cilantro mountain, in a crackly baguette with sriracha mayo.

⏱ 35min✂ 20préparation👤 2pers.🧊 1dfrigo540kilocalories24 gP70 gC18 gF

VégétalienVégétarien

Micros par portion

% de l'apport quotidien adulte (FDA/EFSA moyenne)

Fer
25 %
Calcium
28 %
B12
0 %
Oméga-3
36 %
Zinc
25 %

Cette recette contient une quantité négligeable de B12. Les véganes doivent supplémenter la B12 séparément (le seul nutriment que les plantes ne fournissent pas de manière fiable).

Ingrédients

•2 pc baguette (soft, light crust)
•300 g firm tofu (sliced, marinated)
•2 tbsp soy sauce + maple syrup (marinade)
•1 medium carrot (julienne, pickled)
•100 g daikon radish (julienne, pickled)
•2 tbsp rice vinegar + sugar (for pickle)
•1 small cucumber (sliced)
•30 g fresh cilantro (whole leaves)
•1 pc fresh chili (sliced, optional)
•2 tbsp vegan mayo + sriracha
•2 tbsp neutral oil (for frying tofu)

Étapes

1.Pickle: combine carrot + daikon + vinegar + sugar + pinch of salt; rest 20 min.
2.Press tofu 10 min; slice; marinate in soy + maple 5 min.
3.Pan-fry tofu in oil 3 min per side until golden.
4.Halve baguettes lengthwise; spread vegan mayo + sriracha.
5.Layer tofu + pickle + cucumber + cilantro + chili.
6.Press gently; eat immediately while bread is crackly.

Traduction en cours — version anglaise affichée.