LunchMain CourseDinner

Bánh Mì Chay

Name: Bánh Mì Chay
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 20 min
Yield: 2 servings
Cuisine: vietnamese
Ingredients: 300 g extra-firm tofu pressed and sliced into 0.5 cm thick pieces; 2 tbsp soy sauce; 1 tbsp maple syrup; 1 tbsp rice vinegar; 1 tsp sriracha; 0.5 tsp garlic powder; 1 tsp sesame oil; 1 pcs carrot julienned; 0.5 pcs daikon radish julienned; 0.5 cup rice vinegar; 0.5 cup water; 2 tbsp sugar; 0.5 tsp salt; 2 pcs baguette individual size; 2 tbsp vegan mayonnaise; 0.5 pcs cucumber sliced; 0.25 cup cilantro fresh leaves; 0.5 pcs jalapeño thinly sliced (optional)

Experience the vibrant flavors of Vietnam with this satisfying vegan Bánh Mì Chay. Crispy, marinated tofu, quick-pickled carrots and daikon, and fresh herbs are all tucked into a crusty baguette, creating a harmonious blend of savory, tangy, and spicy notes. This iconic sandwich offers a delightful texture contrast and a burst of freshness in every bite.

An original recipe by Forkin

Total time: 1 hr 20 min
Serves: 2
Difficulty: Medium
Per serving: 642 kcal

Vegetarian

Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

tofu marinade

300 gextra-firm tofu, pressed and sliced into 0.5 cm thick pieces
2 tbspsoy sauce
1 tbspmaple syrup
1 tbsprice vinegar
1 tspsriracha
0.5 tspgarlic powder
1 tspsesame oil

pickled vegetables

1 pcscarrot, julienned
0.5 pcsdaikon radish, julienned

pickling liquid

0.5 cuprice vinegar
0.5 cupwater
2 tbspsugar
0.5 tspsalt

assembly

2 pcsbaguette, individual size
2 tbspvegan mayonnaise
0.5 pcscucumber, sliced
0.25 cupcilantro, fresh leaves
0.5 pcsjalapeño, thinly sliced(optional)

Equipment

Mixing bowl · Small saucepan · Baking sheet · Parchment paper · Chef's knife · Cutting board · Whisk · Shallow dish or resealable bag

The method

Step by step

1
Julienne the carrot and daikon radish into thin matchsticks and place them in a heatproof medium bowl.
About 5 min
Cook’s note: Aim for uniform matchsticks, about 2 inches long, for even pickling and a pleasant texture in the sandwich.
2
Combine 0.5 cup rice vinegar, 0.5 cup water, 2 tablespoons sugar, and 0.5 teaspoon salt in a small saucepan.
About 1 min
3
Heat the pickling liquid over medium heat, stirring continuously until the sugar and salt are completely dissolved and the liquid is clear.
About 3 min
Cook’s note: Do not boil the liquid; simply heat until the solids are dissolved to avoid over-reducing the vinegar.
4
Pour the hot pickling liquid directly over the julienned vegetables in the bowl, ensuring they are fully submerged.
About 1 min
Cook’s note: The hot liquid helps to soften the vegetables slightly and infuse them with flavor more quickly.
5
Allow the pickled vegetables to cool to room temperature, then transfer them to the refrigerator to chill for at least 30 minutes, or ideally 1-2 hours for optimal flavor development.
About 30 min
Cook’s note: The longer the vegetables pickle, the more tangy and flavorful they will become. You can prepare these a day in advance.
6
While the vegetables are pickling, prepare the tofu marinade by whisking together 2 tablespoons soy sauce, 1 tablespoon maple syrup, 1 tablespoon rice vinegar, 1 teaspoon sriracha, 0.5 teaspoon garlic powder, and 1 teaspoon sesame oil in a shallow dish.
About 2 min
Cook’s note: A shallow dish or a resealable bag works best for marinating to ensure the tofu is fully coated.
7
Slice the extra-firm tofu into 1/4-inch thick slabs or 1/2-inch cubes, then add them to the prepared marinade, ensuring all pieces are thoroughly coated.
About 1 min
Cook’s note: Pressing the tofu beforehand removes excess water, allowing it to absorb more marinade and achieve a firmer texture when cooked.
8
Let the tofu marinate for at least 15 minutes, or up to 30 minutes, flipping the pieces occasionally to ensure even flavor distribution.
About 15 min
Cook’s note: For a deeper flavor, you can marinate the tofu for several hours or overnight in the refrigerator.
9
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
About 5 min
Cook’s note: Parchment paper prevents sticking and makes cleanup easier, especially with sticky marinades.
10
Arrange the marinated tofu in a single layer on the prepared baking sheet, ensuring there is space between each piece for even cooking.
About 1 min
Cook’s note: Avoid overcrowding the baking sheet, as this can steam the tofu instead of allowing it to crisp.
11
Bake the tofu for 15-20 minutes, flipping halfway through, until it is golden brown, slightly crispy, and caramelized.
About 15 min
Cook’s note: Alternatively, pan-fry the tofu in a lightly oiled non-stick skillet over medium-high heat until golden and crisp on all sides.
12
While the tofu bakes, slice the baguettes lengthwise, but not all the way through, creating a hinge and a pocket for the fillings.
About 2 min
Cook’s note: Lightly toasting the baguette halves in the oven for a few minutes can add extra crispiness and warmth.
13
Spread vegan mayonnaise generously on the inside of each baguette half.
About 1 min
Cook’s note: Adjust the amount of mayonnaise to your preference; it adds creaminess and binds the flavors.
14
Fill each baguette with the warm, baked tofu slices.
About 1 min
15
Drain the pickled carrot and daikon radish well, gently squeezing out any excess liquid, and add them to the baguettes.
About 1 min
Cook’s note: Thoroughly draining the pickles prevents the baguette from becoming soggy.
16
Layer in the fresh cucumber slices, cilantro sprigs, and optional thin slices of jalapeño for a fresh, vibrant crunch and a hint of heat.
About 1 min
Cook’s note: For less spice, remove the seeds and membranes from the jalapeño before slicing.
17
Serve the Bánh Mì Chay immediately to enjoy the contrast of warm tofu and fresh, crisp fillings.
About 1 min

Per serving

Nutrition

65%Score

Calories: 642kcal
Protein: 24.4g
Carbs: 87.4g
Fat: 22.6g
Fibre: 5.8g
Sugar: 29g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

This Bánh Mì Chay is incredibly versatile. Feel free to add other fresh herbs like mint, or a drizzle of hoisin sauce for an extra layer of flavor. It pairs wonderfully with a light salad or a refreshing glass of iced tea. For a gluten-free option, serve the filling in lettuce wraps or on gluten-free bread.

Storage

Store leftover components separately. Keep pickled vegetables in an airtight container in the fridge. Store cooked tofu in a separate airtight container. Keep baguettes at room temperature. Assemble just before serving.

Reheating

Reheat tofu in a pan or oven until warmed through. Do not reheat assembled sandwiches as the baguette will become soggy.