Artificial Food Coloring Free Vegan Lemongrass Tofu Banh Mi
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
- 2 stalks lemongrass, tender inner core only, finely minced
- 3 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp fresh lime juice
- 1 tsp toasted sesame oil
- 1 tsp sriracha
- 2 tbsp neutral oil (such as canola oil or avocado oil)
For the pickled vegetables
- ½ cup rice vinegar
- ½ cup water
- 2 tbsp granulated sugar
- 1 tsp kosher salt
- 1 cup daikon radish, peeled and cut into matchsticks
- 1 cup carrots, peeled and cut into matchsticks
For the sriracha mayo
- ⅓ cup vegan mayonnaise
- 1–2 tsp sriracha, to taste
- 1 tsp fresh lime juice
For assembly
- 4 vegan baguette rolls (6–8 inches each), or 1 large vegan baguette cut into 4 portions
- ½ english cucumber, thinly sliced
- 1 jalapeño, thinly sliced into rounds
- ½ cup fresh cilantro sprigs
For serving
- extra sriracha, for serving (optional)
Instructions
- 1
Press the tofu: wrap the block in a clean kitchen towel, set it on a plate, and place a heavy skillet or cutting board on top. Let it press for at least 20 minutes, then cut into 1/2-inch slabs.
- 2
Make the quick pickle: combine the rice vinegar, water, granulated sugar, and kosher salt in a small saucepan over medium heat, stirring until the sugar and salt dissolve, about 2 minutes. Remove from heat, add the daikon and carrot matchsticks, and let them sit in the brine for at least 30 minutes at room temperature until lightly softened and tangy.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!