We love a Bánh Mì, and while our Vegan Teriyaki Tofu and Jalapeño Bánh Mì certainly isn’t traditional, it does manage to combine some of our favorite flavors inside a crisp French baguette. Along with the sweet and salty teriyaki tofu, we often use our slightly spicy Vegan Gochujang Mayo inside these sandwiches. Finish it all off with our pickled carrots & capsicum, a few fresh cilantro leaves and some slices of jalapeño for the perfect balance of flavors.
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 into rounds
- Vegan Gochujang 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 tsp vegan sugar, divided
- 2 tsp salt
- 1¼ cups white vinegar
- 1 cup warm water
Vegan Sweet Teriyaki Sauce
- ½ cup soy sauce
- ½ cup mirin
- ¼ cup & 2 tbsp vegan sugar, divided
- 1½ tbsp potato starch
To prepare sweet pickled carrots & capsicum: In a large bowl, add carrots and red capsicum. Sprinkle with 2 tsp of vegan sugar and 2 tsp of salt. Toss, using your hands or a wooden utensil until the carrots and capsicum are well-coated and softened. Try to bend a piece of carrot and if it doesn’t break, it’s ready. Rinse the vegetables in a colander under cold water and drain completely. In a new large bowl, dissolve ½ cup of vegan sugar, white vinegar and warm water until sugar dissolves. Set aside. Add the carrots and capsicum to a mason/canning jar (Ball Mason Jars Wide-Mouth Can or Freeze – 12pk) and top with the vinegar-sugar-warm water pickling liquid. Seal and refrigerate for 2-3 hours or overnight.
To prepare vegan teriyaki sauce: In a small saucepan, add soy sauce, mirin and vegan sugar. Simmer over low heat, stirring with a wooden spoon, until the sugar dissolves. In a small bowl, combine 1 tbsp of potato starch and 4 tbsp of cold water. Increase the heat to medium. As the sauce starts to bubble, add the starch mixture and whisk until it thickens. Once the sauce begins to thicken, remove from heat and let cool.
To prepare teriyaki tofu: 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 20-30 minutes on one side, flip the tofu and bake for another 20-30 minutes.
To prepare your bánh mì: Slice the baguette down one side but do not cut all the way through. If the bread is especially doughy inside, remove a small amount of the interior so that the filling can easily fit inside the baguette. Spread your vegan mayo on both sides and layer your vegetables and teriyaki tofu. Finish with jalapeños for a bit of added heat and enjoy!