Name: Vietnamese Tofu Banh Mi
Prep time: 11 min
Cook time: 19 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indo-Chinese
Ingredients: 350 g firm tofu, sliced; 2 tbsp soy sauce; 1 tbsp hoisin sauce; 1 tbsp maple syrup; 1 tsp five-spice powder; 2 tbsp vegan mayo; 1 tsp sriracha; 2 small baguettes, split; 1 cup carrot + daikon, pickled; 0.5 cucumber, sliced; 1 red chilli, sliced; 0.25 cup coriander leaves; 2 tbsp sesame oil

Question 1

How long does Vietnamese Tofu Banh Mi keep in the fridge?

Accepted Answer

Vietnamese Tofu Banh Mi keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Question 2

Can I make Vietnamese Tofu Banh Mi ahead of time?

Accepted Answer

Yes. Vietnamese Tofu Banh Mi is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most indo-chinese vegan dishes taste better the next day once the masala has had time to meld.

Question 3

What can I serve with Vietnamese Tofu Banh Mi?

Accepted Answer

Classic pairings include sriracha. For a complete indo-chinese thali, add a dal, a dry sabzi, papad, and a sweet ending.

Vietnamese Tofu Banh Mi

Vietnamese Tofu Banh Mi

Ingredients

Method

About this recipe

Tags

Ingredients

Method

About this recipe

Tags

More from Indo-Chinese