Red Meat Allergy Friendly Vegan Lemongrass Tofu Banh Mi
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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 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.
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