Banh Mi with Tofu (Vietnamese Tofu Sandwich)
Vietnamese tofu sandwich with lemongrass marinade, pickled veggies, and a crispy baguette. Perfect for plant-based eaters or as a unique twist on banh mi.
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Cooking tools:
- Skillet
- Griddle
- Plate
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Spatula
- Tongs
- Baguette cutting knife
- Kitchen scale
- Stove
Ingredients
- 1 each lemongrass stalk, roughly chopped
- 2 tbsp sugar
- 1 tsp garlic, minced
- 1 tsp sesame oil
- 3 tsp light soy sauce
- 200g firm tofu, cut into 1/2 inch slices
- 2 tbsp vegetable oil
- 1 each 12" baguette, cut in half
- or 2 rolls
- 4 tbsp mayonnaise or vegan mayonnaise
- 60g daikon radish and carrot pickle
- 30g rocket salad leaves
- jalapenos, pickled and sliced
- 1 each large fresh red chilli, thinly sliced
- 3-4 sprigs fresh coriander
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