Lemongrass Tofu Banh Mi Recipe | Vegetarian Banh Mi

Name: Lemongrass Tofu Banh Mi Recipe | Vegetarian Banh Mi
Ingredients: 400g smoked tofu, sliced; 2 red chillies, finely chopped; 3 garlic cloves, finely chopped; thumb-sized piece of root ginger, peeled and finely chopped; 2 lemongrass stalks, trimmed and finely sliced; 2 tbsp vegetarian 'fish' sauce or light soy sauce, plus more for the baguettes; 1 tbsp palm sugar; sea salt; 1/4 tsp freshly ground white pepper; 1 tbsp groundnut or other flavourless oil; 2 small ficelles or small, thin baguettes; 3 tbsp mayonnaise; 1/2 small cucumber, sliced on the diagonal; handful of sprigs of coriander; 1x Quick Vietnamese Pickles (recipe below); For Quick Vietnamese Pickles:; 90g unrefined caster sugar; 1/2 tsp sea salt; 180ml rice wine vinegar; 200g carrots, peeled and shredded; 200g daikon and/or small regular radishes, peeled and shredded (or sliced, in the case of small radishes)

thehappyfoodie.co.uk

This delicious vegetarian banh mi sandwich uses tofu in place of meat in an innovative twist on a traditional Vietnamese banh mi.

View Original

Share this recipe:

Ingredients

400g smoked tofu, sliced
2 red chillies, finely chopped
3 garlic cloves, finely chopped
thumb-sized piece of root ginger, peeled and finely chopped
2 lemongrass stalks, trimmed and finely sliced
2 tbsp vegetarian 'fish' sauce or light soy sauce, plus more for the baguettes
1 tbsp palm sugar
sea salt
1/4 tsp freshly ground white pepper
1 tbsp groundnut or other flavourless oil
2 small ficelles or small, thin baguettes
3 tbsp mayonnaise
1/2 small cucumber, sliced on the diagonal
handful of sprigs of coriander
1x Quick Vietnamese Pickles (recipe below)
For Quick Vietnamese Pickles:
90g unrefined caster sugar
1/2 tsp sea salt
180ml rice wine vinegar
200g carrots, peeled and shredded
200g daikon and/or small regular radishes, peeled and shredded (or sliced, in the case of small radishes)