Banh mi chay – Vietnamese vegetarian sandwich with tofu Recipe
Banh mi chay is a vegetarian version of the famous Vietnamese sandwich, where meat is replaced with aromatic tofu and crunchy vegetables. In Vietnam, these sandwiches are bought in the morning on the way to work or in the evening as a quick dinner. In taste it resembles a French baguette with vegetables, but thanks to the soy–lime sauce and pickled carrot it is much more expressive.
Vietnam
Difficulty: Easy
🌅
Breakfast
☀️
Lunch
🌙
Supper
🍿
Snack
🌿
Mild
Sour
Salty
Umami
Fresh
Herby
Filling
Crunchy
Prep Time
25 min
Cook Time
10 min
Total Time
35 min
Servings
3
Ingredients
- baguette - 3 piece
- tofu - 300 g
- carrot - 2 piece
- cucumber fresh - 1 piece
- cilantro fresh - 10 g
- mayonnaise - 4 tablespoons
- soy sauce - 3 tablespoons
- lime - 1 piece
- rice vinegar - 3 tablespoons
- sugar - 1.5 tablespoons
- vegetable oil - 3 tablespoons
- chili pepper - 0.5 piece
- pickled cucumber - 1 piece
- salt - 0.25 teaspoons
- black pepper - 0.25 teaspoons
Main Ingredient:
tofu
Preparation
- Remove the tofu from the package, wrap it in paper towel and gently press with your hand to get rid of excess water. Cut into slices about 1 cm thick, then into rectangles matching the length of the baguette.
- In a bowl, mix 2 tablespoons of soy sauce, the juice of half a lime and a pinch of pepper. Add the tofu to the marinade, gently coat each piece and set aside for 10–15 minutes.
- Peel the carrot and grate it on a coarse grater or cut into thin matchsticks. In a small bowl, mix the rice vinegar, sugar and salt until the sugar dissolves. Add the carrot, mix and set aside for at least 10 minutes – it should soften slightly but remain crunchy.
- Cut the fresh cucumber into thin lengthwise slices. Cut the pickled cucumber into thin strips. Finely chop the chili (remove the seeds if you prefer it milder). Rinse and dry the cilantro, and strip the leaves from the thick stems.
- Heat the oil in a pan over medium-high heat. Arrange the tofu pieces in a single layer and fry for 3–4 minutes on each side, until the surface is golden and slightly crispy. Towards the end of frying you can pour the remaining marinade into the pan and let it reduce slightly so the tofu becomes more aromatic.
- In a small bowl, mix the mayonnaise with 1 teaspoon of lime juice and 1 teaspoon of soy sauce. Stir until you get a smooth, slightly salty sauce.
- Slice the baguettes lengthwise, but not all the way through, so that a “pocket” is formed. Place them in an oven preheated to 180°C for 2–3 minutes or on a dry pan until the crust is crispy and the inside is warm.
- Spread the inside of each baguette with the mayonnaise sauce. Place a few slices of fresh cucumber and pickled cucumber on the bottom.
- Add a portion of pickled carrot, a few cilantro leaves and pieces of hot tofu. Sprinkle a little chopped chili on top.
- Gently press the sandwich with your hand so the ingredients “settle”, and serve immediately while the baguette is still warm and crispy.
Storage
In fridge:
1 days
Freezing:
No
Store leftover fried tofu in an airtight container in the refrigerator for up to 2 days. Reheat briefly in a dry pan before using. Assemble the sandwiches just before serving so the baguette stays crispy and the vegetables remain fresh.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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