I had completely forgotten my love for Vietnamese banh mi sandwiches, so I was delighted when I rediscovered how great they are in Austin, at the lovely Elizabeth Street Cafe. When I got back from our trip, I was determined to make it myself. --> Read more.

VEGETARIAN BANH MI, makes about 4 servings, adapted from The Fresh Direction and White on Rice Couple


Marinated tofu:
  • 1 package firm tofu, sliced to desired size
  • 3 tbs soy sauce
  • 2 tbs olive oil
  • 1 tbs rice vinegar
  • 1 tbs agave 
Simple coleslaw:
  • 1 cup shredded carrot
  • 1 cup shredded green cabbage
  • 1 cup rice vinegar
  • 1 cup water
  • 2 tsp agave
  • Baguette, sliced sub-style
  • 1/2 cup chopped cilantro
  • 1/2 cucumber, thinly sliced
  • Aioli
  • Sriracha
  • Lime wedges
  1. Mix the tofu marinade ingredients and coat the tofu slices with the mixture, letting them sit for half an hour.
  2. Combine the coleslaw ingredients and let the mixture sit in the fridge for half an hour.
  3. Remove the tofu from the marinade and place the slices in a baking dish. Bake at 375 for about 30 minutes, flipping halfway.
  4. Spread aoili and sriracha on the baguette, then drizzle the tofu marinade over the bread.
  5. Add desired toppings and enjoy!
What are your favorite banh mi toppings? I'd love to try some more combinations!

xo Diana
Topics: recipes
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