When I lived in Austin, I got a bean curd banh michigan sandwich from two different vietnamese restaurants a often as I could. Stuffed with angelic and lemony pickles, herb, creamy mayonnaise, and more, the sandwiches were hearty and comforting, but hush refreshing. My mouth is watering fair thinking about them ! Since we ’ ve moved, I ’ m still searching for a great banh michigan in Chicago ( let me know if any of you have suggestions ! ). Until I find one, I ’ ll be making this delectable banh myocardial infarction recipe to curb my cravings at home.
What is banh mi?
Banh security service sandwiches are a vietnamese street food that originated in Saigon. Served on easy french baguettes, they ’ re a delightful loanblend of French and Vietnamese cuisine. typically, they contain pickled carrots, daikon, chiles, cucumber slices, cilantro, mayo, and a protein. democratic proteins include marinated pork, chicken, and paté, but I use bean curd in this recipe to make it vegetarian.
Banh Mi Sandwich Ingredients
here ’ s what you ’ ll need to make this recipe :
- Baguette – Look for soft baguette with a lightly crisp exterior. If it’s too chewy or crusty, the fillings will squish out of the sandwich!
- Seared marinated tofu – The “meat” of this sandwich. I marinate firm tofu in a blend of tamari or soy sauce, lime juice and zest, garlic, ginger, and black pepper. It’s super savory and bright. Yum!
- Pickled vegetables – These guys are key for giving a banh mi its signature sweet and tangy flavor. I pickle a combination of carrots, cucumber, jalapeño, and daikon in white wine vinegar, rice vinegar, salt, and sugar. If you can’t find daikon, red radishes taste great here too. And if you’re sensitive to spice, go easy on the jalapeño.
- Mayo – A banh mi essential! It adds a delicious richness to this fresh sandwich. To make this recipe vegan, substitute your favorite store bought vegan mayo, or make your own.
- Sriracha – For extra heat.
- Cilantro – The perfect fresh finishing touch!
After the bean curd marinates, heat a non-stick frying pan over medium-high heat and sear the bean curd on both sides. When it ’ second gold brown and caramelized, stuff it into the baguet with the pickle veggies, coriander, a slather of mayonnaise, and a squirt of sriracha. love ! Find the dispatch recipe with measurements below.
Banh Mi Recipe Tips
- Plan ahead. For the best sweet and tangy flavor, you need to make the pickles ahead of time. They’ll taste good after an hour in the fridge, but they get better by the day. If you can, prep them a day or two before you make this recipe!
- Don’t let the pickled veggies go to waste! You’ll likely end up with leftover pickles from making this recipe. Store them in the fridge for up to 2 weeks. Make more sandwiches later on, or pile them onto rice bowls, top them onto avocado toast, or stuff them into spring rolls!
- Change it up. This vegetarian banh mi recipe is fantastic as written, but feel free to play with it. Avocado and sautéed shiitake mushrooms would both be excellent here, as would extra cucumber slices. Let me know what variations you try!
More Favorite Tofu Recipes
If you love this bean curd banh michigan sandwich, check out this post for my best tofu-cooking tip ! then, try one of these delightful bean curd recipes next :
Banh Mi Sandwich
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Prep Time:
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Total Time:
40
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Serves
4
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This yummy banh mi recipe is a vegetarian version of the popular Vietnamese sandwich. I stuff it with seared tofu, pickled carrots and daikon, cucumbers, jalapeños, and more!
Ingredients
- 1 ( 14-ounce ) box extra firm bean curd ( see notes )
- extra-virgin olive oil for the pan
- 4 baguet pieces, sliced in half
- Good quality mayo or vegan mayo
- A few sprigs of coriander per sandwich
- Sriracha
Pickled Veggies:
- 1 modest radish, sliced into matchsticks
- 2 little carrots, sliced into matchsticks
- 1/2 little cucumber, seeded & sliced into matchsticks
- 1/2 jalapeño, thinly sliced
- 1/4 cup white wine vinegar, more as needed
- 1/4 cup rice vinegar, more as needed
- Pinches of sugar
- Pinches of salt
Tofu Marinade:
- 1 tablespoon olive vegetable oil
- 2 tablespoons tamari
- Juice of 1/2 calcium hydroxide + a little zest
- 1 garlic clove, minced
- 1/2 teaspoon minced ginger
- impertinently ground black pepper
Instructions
- Make ahead : seat the radish, carrots, cucumbers, and jalapeños in a culture medium clash with the white wine vinegar, rice vinegar, carbohydrate, and salt. If the liquids don ’ triiodothyronine cover the veggies, add about 2 tablespoons water and more vinegar if necessary. Let chill for at least an hour, or memory in the electric refrigerator for up to a workweek .
- Drain the bean curd and slice it into 1/2-inch slices. put it on a towel and lightly pat dry to remove excess water .
- In a small bowling ball, whisk in concert the olive oil, tamari, lime juice and zest, garlic, ginger, and pepper .
- place the bean curd in a shallow pan and pour the marinade on top. Flip the bean curd to in full coat it, adding more tamari if necessity. Let the bean curd marinade for at least 15 minutes .
- Heat a nonstick frying pan to medium-high heat. Add a short vegetable oil to the pan and position the bean curd pieces with adequate space between each then that they ’ re not excessively crowded, working in batches if necessity. Without moving the bean curd slices around excessively much, let them cook for a few minutes per side until they ’ rhenium deeply golden brown university and caramelized around the edges. Remove from heat and season to taste .
- assemble sandwiches with the baguet, mayonnaise, bean curd slices, pickled veggies, and coriander, and serve with sriracha .
Notes
For seared bean curd, I like to use West Soy Extra Firm Tofu. I find it to be a bit less reeking ( and easier to work with ) than other brands of tauten bean curd .
For the pickle veggies : if you ca n’t find radish, use a few red radishes or just skip it. If you ‘re sensitive to spice, go light on the jalapeños.
Read more: Bánh mì – Wikipedia
