• Komal Soni

Bánh Mì Sandwich

Ingredients:-


  • 2 baguette pieces, sliced in half

  • 2 tablespoons eggless mayonnaise per sandwich

  • 1 tablespoon sriracha per sandwich

  • A few sprigs of coriander per sandwich


Pickled veggies:

  • 2 small carrots, sliced into long sticks

  • 1/2 small cucumber, sliced into long sticks

  • 1-2 jalapeño, thinly sliced

  • 1/4 cup white vinegar

  • 1/4 cup rice vinegar

  • Pinches of sugar

  • Pinches of salt


Tofu & mushroom marinade:

  • 1 (14-ounce) package extra firm tofu, sliced

  • 8-10 pieces button mushroom, sliced

  • 1 tablespoon olive oil

  • 1 tablespoons dark soy sauce

  • 1 tablespoon lime juice + a little zest

  • 1/2 teaspoon minced ginger

  • 1/2 teaspoon black pepper powder

Instructions:-


Pickled veggies:

  • Marinate the carrots, cucumbers, and jalapeños in a medium jar with the white vinegar, rice vinegar, sugar, and salt.

  • Let chill for at least an hour.

Tofu & mushroom marinade:

  • In a small bowl, whisk together the olive oil, soy sauce, lime juice and zest, ginger, and pepper powder.

  • Place the tofu and mushroom in a pan and pour the marinade on top. Flip the tofu to fully coat it. Let it marinate for at least 10 minutes.

  • Place this pan on the gas on a medium heat and let it cook until the tofu is dark brown.


To make sandwich:

  • Assemble by taking a baguette.

  • Apply mayo on it.

  • Now place tofu slices, mushroom, pickled veggies and coriander.

  • Top it sriracha and freshly cut chilies (optional)

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