I wouldn’t call it authentic Bánh Mì, maybe a vegan long Vietnamese-style sandwich with flavored baked tofu, cilantro, Japanese mayo, pickled carrots & red bell peppers, green jalapeño, and cucumbers.
Vegan Teriyaki Tofu and Jalapeño Bánh Mì
Yield: 4 servings
- 1 (14-ounce) extra firm tofu, drained and pressed, cut into ½-inch slices
- cooking oil spray
- 2 green jalapeños, sliced lengthwise into 1/8-inch-thick pieces, seeds removed (optional)
- vegan mayo
- ½ cup cilantro leaves, chopped
- 2 cucumbers, halved crosswise and sliced lengthwise
- 4 French baguettes
Sweet Pickled Carrots & Capsicum
- 5 medium carrots, cut into thin matchsticks
- 1 capsicum, thinly sliced like matchsticks
- ½ cup and 2 teaspoons vegan sugar, divided
- 2 teaspoons salt
- 1¼ cups white vinegar
- 1 cup warm water
Vegan Sweet Teriyaki Sauce
- ½ cup soy sauce
- ½ cup mirin
- ¼ cup + 2 tablespoons vegan sugar
- 1½ tablespoons potato starch
To prepare sweet pickled carrots & capsicum: In a large bowl, add sliced carrots and red bell peppers. Sprinkle with 2 teaspoons vegan sugar and 2 teaspoons salt. Toss for several minutes until well-coated and softened. Try to bend a piece of carrot and it shouldn’t break. Rinse the vegetables in drainer in cold water. Drain completely. In a new large bowl, dissolve ½ cup vegan sugar, white vinegar, and warm water until sugar dissolves. Leave it aside. Use ball mason/canning jars (Ball Mason Jars Wide-Mouth Can or Freeze – 12pk) to store drained and rinsed veggies. Pour the sugar/vinegar/water mixture into filled jars. Seal and refrigerate for 2-3 hours or overnight prior to serving.
To prepare Vegan Teriyaki Sauce: In a small saucepan, mix soy sauce, mirin and vegan sugar at low heat with a wooden spoon. Simmer until sugar dissolves. Combine 1 tablespoon potato starch and 4 tablespoons water in a small bowl. Let the mixture boil at medium heat. Pour the starch mixture, whisk after boiling until it thickens. Turn off heat immediately and let it cool at room temperature.
Lay tofu slices side-by-side in a large flat pan. Spread the teriyaki sauce over and under the tofu slices. Cover and marinate for 2-3 hours. Preheat the oven to 375°F. Spray the Silpat with cooking oil. Lay marinated tofu slices side-by-side on Silpat. Bake ½ hour on one side, turn over halfway through the baking for another ½ hour.
Slice the baguette so it will be a slider (but do not slice all the way, you want the sandwich to look like a holder). Remove enough of the bottom interiors of the baguette so that the filling can fit easily. Spread vegan mayo on both sides. Add few cucumber slices on the bottom, cilantro leaves, pickled carrots & capsicum, few baked tofu slices and then top with jalapeños.