Banh Mi Chay (Vegetarian Banh Mi)
80% authentic · Vietnamese
A flavorful vegetarian Banh Mi featuring marinated and pan-fried tofu or mushrooms, pickled vegetables, and fresh herbs. This version offers a plant-based alternative.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Firm tofu1 block (14 oz), pressed and sliced
- Baguettes4
- Daikon radish1/2 cup, julienned
- Carrots1/2 cup, julienned
- Rice vinegar1/4 cup
- Sugar2 tbsp
- Soy sauce2 tbsp
- Garlic2 cloves, minced
- Vegetable oil2 tbsp
- Mayonnaise1/4 cup
- Chili sauce (e.g., Sriracha)2 tbsp
- Cucumber1/2, sliced
- Cilantro sprigs1/4 cup
- Jalapeño1, sliced
- Saltto taste
- Black pepperto taste
- Waterfor pickling
Steps
- 1
Marinate tofu: Combine soy sauce, minced garlic, salt, and pepper. Marinate tofu slices for at least 15 minutes.
- 2
Pickle vegetables: Combine julienned daikon and carrots with rice vinegar, sugar, salt, and water. Let sit for at least 30 minutes.
- 3
Pan-fry tofu: Heat vegetable oil in a pan. Fry marinated tofu slices until golden brown and slightly crispy.
- 4
Prepare baguettes: Slice baguettes lengthwise.
- 5
Assemble Banh Mi: Spread mayonnaise and chili sauce on the inside of the baguette. Layer fried tofu, pickled vegetables, cucumber slices, cilantro sprigs, and jalapeño slices.
- 6
Serve immediately.
