Bánh Mì Chay (Vegetarian Sandwich)

Ingredients

• 4 count Baguettes
• about 450 g Tofu, firm, pressed and sliced
• 2 tbsp Soy sauce
• 1 tbsp Sugar
• 2 tbsp Vegetable oil
• 1 cup Pickled carrots and daikon
• 1 count Cucumber, sliced
• 1 count Jalapeno, sliced (optional)
• 1/2 cup Cilantro, fresh
• 1/4 cup Vegan mayonnaise

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the about 450 g Tofu, firm, pressed and sliced with the 2 tbsp Soy sauce and 1 tbsp Sugar. Let this marinate for at least 15 minutes.
2. 2Heat the 2 tbsp Vegetable oil in a 25.4 cm non-stick skillet over medium-high heat, approximately 190°C.
3. 3Carefully place the marinated tofu slices into the hot skillet. Cook for 7-10 minutes, turning occasionally, until all sides are golden brown and crispy.
4. 4While the tofu cooks, use a serrated knife to slice the 4 count Baguettes in half lengthwise. Spread the 1/4 cup Vegan mayonnaise evenly on the inside of both halves of each baguette.
5. 5Once the tofu is cooked, remove it from the skillet and let it cool slightly for 2-3 minutes. This makes it easier to handle.
6. 6Assemble the sandwiches by layering the fried tofu onto the bottom half of each baguette. Top the tofu with the 1 cup Pickled carrots and daikon, the sliced Cucumber, the sliced Jalapeno (if using), and the 1/2 cup Cilantro, fresh.
7. 7Place the top half of each baguette over the fillings. Serve the Bánh Mì Chay immediately.

Related Guides