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Lemon Tofu Banh Mi – A vegan Vietnamese/ French fusion sandwich
Discover our vegan Banh Mi – a delicious fusion of Vietnamese sophistication and French flair. Crispy baguette, succulent lemon tofu, crunchy cucumbers, and red onions come together with creamy mayo and spicy chili. Combined with basil, they create a flavor explosion that enchants your senses. Perfect for summer and easy to prepare!
Pin Recipe
Equipment
- Large cutting board
- Bread knife
- Chef’s knife
- 2 Small bowls
- Large pan
- Lemon squeezer
- Large plate
- Deep plate
- Paper towel
Ingredients
- 1 baguette
- 1 piece tofu plain
- 3 tbsp soy sauce
- 2 tbsp mayonnaise optionally vegan
- ½ cucumber
- ½ red onion
- 1 lemon edible peel
- 1 red chili
- 7 tsp starch
- 1 bunch basil
- ½ tsp chili powder
- 2 tsp thyme dried
- 1 tsp sugar
- 3 tbsp water
- oil vegetable
Instructions
- Prepare the 1 piece tofu – Wrap in a paper towel and press lightly to remove moisture. Slice into 0.5 cm pieces.
- Make the coating – Mix 1 tsp starch with water in a bowl for a slurry. Place 6 tsp starch in a deep plate. Coat the tofu slices and press lightly.
- Fry the tofu – Heat oil in a pan, fry the coated tofu until golden brown, then set aside.
- Prepare the toppings – Slice the ½ cucumber, ½ red onion, and 1 red chili. Pluck the 1 bunch basil leaves. Cut the peel of 1 lemon into thin strips and juice the rest.
- Make the sauce – Combine lemon juice, 3 tbsp soy sauce, 3 tbsp water, 1 tsp sugar, ½ tsp chili powder, and 2 tsp thyme. Heat in a pan, then add the fried tofu to coat.
- Assemble the sandwich – Slice the 1 baguette open and spread 2 tbsp mayonnaise inside. Add the glazed tofu, cucumber, onion, chili, and basil.
