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)

Ricette
Vietnamese banh mi (tofu version)
VeganoVegetariano

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

kcal

540

24g

70g

18g

⏱ 35 min✂ 20 prep.👤 2 porz.🧊 1frigo

Ingredienti

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)

Passi

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

Micro per porzione

% dell'assunzione giornaliera adulto (FDA/EFSA media)

Ferro
25%