Adapted from NYTCooking’s Shortcut Banh Mi, this was a way for us to enjoy this week’s crunchy daikon radish and zesty cilantro. It’s a pretty flexible recipe, so throw whatever crunchy veg you have in with the daikon – we had some carrot around, and also used some pak choy stem! The key is slicing that stuff reeeeally thin.
“Shortcut” Vegan Banh Mi
Ingredients
For Quick "Pickled" Veg
- ¾ cup shredded carrots
- ¾ cup thinly sliced pak choy stems
- ½ cup shredded daikon radish
- 4 tablespoons rice wine vinegar and/or lemon juice
- 2 tablespoons sugar
- 2 teaspoon kosher salt
For Tofu
- 1 teaspoon gochujang or to taste
- 1 teaspoon chili crisp or to taste
- 1/3 cup olive oil
- 3 tablespoons tamari or to taste
- 4 tablespoons rice wine vinegar and/or lemon juice
For Spicy "Mayo"
- ½ cup veganaise
- 4 tablespoons finely chopped scallions optional
- 2 to 3 tablespoons sriracha
To Construct Sandwiches!
- 6 small buns or 2 baguettes cut into thirds split
- Fresh jalapeño thinly sliced and seeded (optional)
- Mint sprigs optional
- Cilantro sprigs NOT optional
- several handfuls Lettuce mix chiffonaded? … finely sliced
Instructions
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Start marinating the tofu with the gochujang, chili crisp, etc – I cut the tofu into very thin rectangles. Give it a good hour or so (the longer the better) and shake it up/mix up the marinade so it covers the tofu well.
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To make the pickled vegetables: In a bowl, toss together the carrots, cucumbers, daikon, vinegar, sugar and salt and let stand at room temperature for at least 30 minutes.
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In a small bowl, whisk together the veganaise, 1 tablespoon scallions and 1 to 2 tablespoons hot sauce, to taste. Cover tightly and set aside.
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Bake the tofu, or fry, or grill! Whatever feels best to get it just a lil crispy around the edges.
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Make your sandwiches!
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Spread the spicy veganaise on your bread of choice, stack up some tofu, top with pickled veg and diced lettuce.