Do you ever just keep seeing something over and over and over again to a point where you’re like: “Ok, I need to actually try that.” That is my relationship with the Banh Mi sandwich (a popular Vietnamese sandwich) – I have seen it on SO many restaurant and food truck menus over the past few months, and I decided yesterday that I wanted to finally try it! However, I wasn’t going to be at the restaurants/near any of the food trucks I have seen it at, so the best thing to do was to make my own version at home! I did some research and decided I’d go with a vegetarian version (traditionally, it uses pork). However, for time purposes I figured tofu would be the way to go, so I did my own take on that! I also did a “quick pickled” version of the vegetables on top, and opted for parsley instead of cilantro because I have mixed feelings on cilantro haha! I can happily report that everyone who tried this sandwich LOVED it  (even those who aren’t tofu lovers haha!). This sandwich is a lot of fun and a lot of flavor – definitely worth a try if you are looking for something a little different! Hope you enjoy! 🙂

Makes 3 Servings

*Quick Pickling Takes 2-3 Hours*

Recipe by © Alysha Melnyk 2018

Kitchen Tools:

Dry Measuring Cups

Liquid Measuring Cups

Container or Mason Jar (*For storing pickled veggies)

Fry Pan

Spatula

Ingredients:

1 French Baguette, Cut into 3 Sections and Sliced into Split Rolls (Hoagie Style)

For Quick Pickling:

1 Cup Shredded Broccoli and Carrot Slaw

1 Cup Thinly Sliced Cucumber

3 Radishes, Thinly Sliced

1/2 Fresh Jalapeño, Thinly Sliced OR (Already) Pickled Jalapeño (*Cuts back on heat, which I prefer)

1/2 Cup Apple Cider Vinegar

1/2 Cup White Wine Vinegar (I used Pinot Grigio Vinegar)

1/2 Cup Rice Vinegar

Sprinkle of Salt

Sprinkle of Sugar

*Just a note – the liquid amounts may vary based on the size of your jar. Use what is needed to cover veggies. CUT BACK on vinegar content and add water if you want your veggies to not be super sour (1/4 vinegar, 1/4 water)! I was that kid that ate salt and vinegar chips like it was my job SO my preferences are a bit strong!

For Tofu:

Olive Oil (For coating pan)

Soy Sauce of Choice for Drizzling Over Top (I prefer a Soy Ginger Sauce for a touch of sweetness! 🙂 )

Black Pepper

1 Package Extra Firm Tofu, Sliced Thinly (1/4 ~ 1/3 inch)

Extra Toppings:

Mayo (I used Sir Kensington’s Chipotle Fabanaise)

Sriracha

Parsley (*Or cilantro)

Black Pepper

Featured Artists/Products:

Square Platter by Jeremy Ogusky, Creater of Ogusky Ceramics (based in Jamaica Plan, MA)

Instructions:

1. Two to three hours before eating, pickle the veggies.
2. Combine the broccoli/carrot slaw, sliced cucumbers and radishes, jalapeños, vinegars, sugar and salt in a container/jar, mix and set in fridge for two to three hours.
3. When ready to start making your sandwich, first cut the baguette in three pieces and slice. Set aside.
4. Next, drain tofu and pat dry (don’t worry about pressing the tofu) then slice into thin pieces.
5. Drizzle pan with olive oil and place slices in until bottom is covered (*you will have to do a few rounds of frying) and drizzle soy sauce on top.
6. Then, cook the tofu slices on medium/high heat, tossing every so often to coat/brown everything evenly and sprinkle both sides with black pepper. I like the edges of mine to brown slightly before I take them off the heat.
7. Once all the tofu is cooked, it’s time to build your sandwich! If your rolls are a bit hard, cover them with a wet paper towel and microwave for 10 to 20 seconds (which will help soften them before eating).
8. Next, spread mayo of choice on rolls.
9. Top with cooked tofu, then add some pickled veggies on top (*make sure to drain the liquid so your veggies don’t make your roll soggy).
10. Drizzle Sriracha on top, sprinkle with parsley and season with extra black pepper.
11. Enjoy! 🙂

*Store leftover components in refrigerator separately and assemble as needed.*