Vegetarian Banh Mi Recipe
Fried tofu and baby corn seasoned with soy vinaigrette.
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Ingredients
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Tofu and Vegetables
Soy Vinaigrette
Banh Mi Assembly
Method
Tofu and Vegetables Preparation
- 1
Prepare the Tofu
Drain the firm tofu and press it to remove excess moisture. Cut the tofu into 1-inch cubes.
- 2
Fry the Tofu
In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the tofu cubes and fry until golden brown and crispy on all sides, about 8-10 minutes. Remove from skillet and set aside.
- 3
Cook the Baby Corn
In the same skillet, add the remaining tablespoon of vegetable oil. Add the baby corn and stir-fry for 3-4 minutes until tender. Remove from heat and set aside.
Soy Vinaigrette Preparation
- 4
Make the Vinaigrette
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, brown sugar, minced garlic, minced ginger, and red chili flakes until the sugar is dissolved.
- 5
Season the Tofu and Baby Corn
Pour the soy vinaigrette over the fried tofu and cooked baby corn, tossing to coat evenly. Let it marinate for at least 10 minutes.
Banh Mi Assembly
- 6
Prepare the Baguette
Slice the baguettes lengthwise without cutting all the way through, creating a pocket.
- 7
Assemble the Banh Mi
Fill each baguette with the marinated tofu and baby corn mixture. Add cucumber slices, julienned carrot, and a handful of fresh cilantro. Drizzle with Sriracha sauce to taste.
- 8
Serve
Cut the assembled Banh Mi in half and serve immediately, enjoying the crunchy and flavorful sandwich.