Ingredients
Bành Mì Sandwich
1 large, fresh baguette
Veggie pâté (store bought or homemade)
1 block of extra-firm tofu
3 Tbsp of soy sauce
3 Tbsp vegan hoisin sauce
1 Tbsp of sesame oil, for frying
Cucumber, thinly sliced
4 green onions, thinly sliced
Fresh mint, basil or coriander
Vegan mayo (Hellman's brand)
Chile garlic paste or Red Thai chiles thinly sliced
Soy Dipping Sauce
1/4 cup of soy sauce
1 Tbsp of rice vinegar
1 Tbsp sugar
1 garlic clove, minced
Quick Picked Onion and Carrot
1 red onion, cut into rings
1 carrot, julienne
1/2 cup of water
1/4 cup of white vinegar
1/4 cup of apple cider vinegar
1 tsp of white sugar
1 tsp of salt
Preparation
Quick pickle your carrots and red onion by combining all your ingredients into a large mason jar and giving it a good shake. Set aside for at least 15 minutes, but the longer you leave them the better.
Cut your extra-firm block into 1 cm slices, then use a clean cloth or paper towel to press out excess moisture.
In a small bowl, mix together 3 Tbsp of soy sauce and 3 Tbsp of hoisin sauce. Add your tofu and set aside to marinate.
Add 1 Tbsp of sesame oil in a large, non-stick skillet and heat on medium. Once the pan is hot, add your tofu and fry for 3 minutes on each side.
Make your soy dipping sauce by combining all the ingredients into a bowl and giving it a quick mix.
Make your sandwich by adding a layer of mayo and chile garlic paste, your tofu, pickled vegetables, herbs, vegetable pâté, chiles, sesame seeds and top it off by drizzling over your soy dipping sauce.