LunchMain Course

Banh Mi Chay (Vegan Vietnamese Sandwich)

Name: Banh Mi Chay (Vegan Vietnamese Sandwich)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2 份
Cuisine: vietnamese
Ingredients: 250 g extra-firm tofu pressed and sliced into 1/4-inch thick strips; 1 汤匙 soy sauce; 1 汤匙 rice vinegar; 1 汤匙 maple syrup; 0.5 茶匙 garlic powder; 0.25 茶匙 black pepper freshly ground; 1 个 carrot julienned; 0.5 个 daikon radish julienned; 0.25 杯 rice vinegar; 0.25 杯 water; 1 汤匙 sugar; 0.5 茶匙 salt; 2 汤匙 vegan mayonnaise; 1 茶匙 sriracha (可选); 2 个 baguette small, or one large cut in half; 0.5 个 cucumber sliced into thin strips; 0.25 杯 cilantro fresh leaves; 0.5 个 jalapeño thinly sliced (可选)

This vegan banh mi features marinated baked tofu, pickled carrots and daikon, and fresh herbs, all nestled in a crusty baguette. It's a flavorful and satisfying sandwich with a wonderful contrast of textures.

Forkin 的原创食谱

总用时: 55分钟
份量: 2
难度: 中等
每份: 564 kcal

素食

过敏原信息： 可能含有麸质和大豆。如有过敏，请务必查看配料包装。

备料

配料

tofu marinade

250 gextra-firm tofu, pressed and sliced into 1/4-inch thick strips
1 汤匙soy sauce
1 汤匙rice vinegar
1 汤匙maple syrup
0.5 茶匙garlic powder
0.25 茶匙black pepper, freshly ground

pickled vegetables

1 个carrot, julienned
0.5 个daikon radish, julienned
0.25 杯rice vinegar
0.25 杯water
1 汤匙sugar
0.5 茶匙salt

sandwich assembly

2 汤匙vegan mayonnaise
1 茶匙sriracha(可选)
2 个baguette, small, or one large cut in half
0.5 个cucumber, sliced into thin strips
0.25 杯cilantro, fresh leaves
0.5 个jalapeño, thinly sliced(可选)

厨具

shallow dish · small bowls · baking sheet · parchment paper · whisk · cutting board · knife

做法

分步操作

1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
约 5分钟
2
In a shallow dish, whisk together the soy sauce, rice vinegar, maple syrup, garlic powder, and black pepper for the tofu marinade.
约 1分钟
3
Add the pressed tofu strips to the marinade, ensuring all pieces are coated. Let it marinate for at least 15 minutes while you prepare other components.
约 15分钟
烹饪提示： Marinating longer, up to 30 minutes, will infuse more flavor into the tofu.
4
While the tofu marinates, prepare the pickled vegetables. In a small bowl, combine the julienned carrot and daikon.
约 2分钟
5
In a separate small bowl, whisk together the rice vinegar, water, sugar, and salt until the sugar and salt dissolve.
约 1分钟
6
Pour the pickling liquid over the carrot and daikon. Set aside to pickle for at least 15 minutes.
约 15分钟
烹饪提示： The longer the vegetables pickle, the softer and more tangy they become.
7
Arrange the marinated tofu strips in a single layer on the prepared baking sheet.
约 1分钟
8
Bake the tofu for 20-25 minutes, flipping halfway through, until golden brown and slightly crispy.
约 25分钟
9
While the tofu bakes, prepare the spicy mayonnaise by combining the vegan mayonnaise and sriracha in a small bowl. Mix well.
约 1分钟
烹饪提示： Adjust the amount of sriracha to your preferred spice level.
10
Slice the baguettes lengthwise, but not all the way through, creating a pocket.
约 1分钟
11
Spread a generous layer of the spicy mayonnaise on both cut sides of each baguette.
约 1分钟
12
Once the tofu is cooked, remove it from the oven.
13
Drain the pickled carrot and daikon, discarding the pickling liquid.
约 1分钟
14
Assemble the sandwiches by layering the baked tofu, pickled carrot and daikon, cucumber strips, fresh cilantro, and sliced jalapeño (if using) inside the baguettes.
约 2分钟
烹饪提示： Don't overfill the baguettes, or they will be difficult to eat.
15
Serve immediately and enjoy your homemade Banh Mi Chay.

每份

营养

67%评分

热量: 563.7kcal
蛋白质: 21.8g
碳水化合物: 79.5g
脂肪: 18.9g
膳食纤维: 5.6g
糖: 21.8g

根据食谱中的配料用量估算。实际数值可能因品牌和替换配料而异。

妥善保存

储存

Banh mi is best eaten fresh. Individual components like pickled vegetables and baked tofu can be stored separately.

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