BANH MI

BANH MI

Banh mi is a soft Vietnamese baguette, often filled with vegetables, meats, herbs and sauces. Its crisp, fresh, and spicy flavors make a great sandwich for a spring lunch or dinner. We filled ours with pickled radishes, carrots, green garlic, bok choy, and soy sauce marinated tofu.

 

I N G R E D I E N T S

QUICK PICKLED VEGGIES

  • 1 BUNCH radishes, sliced into thin rounds

  • 1 cucumber (optional), sliced into thin rounds

  • 1 STEM green garlic, sliced thinly

  • 2 small carrots, salad turnips, or other root vegetables (optional), sliced thinly

  • 1/2 CUP white vinegar or apple cider vinegar

  • 1/4 CUP water

  • 1 PINCH sugar

  • 1 PINCH salt

BUNS & FIXINGS

  • 4 bahn mi buns, or 2 long baguettes

  • mayo

  • sirracha

Greens (optional), we used bok choy, kale, and mustard greens

MARINATED PROTEIN

  • 1/2 PACKAGE extra firm tofu, sliced into 1/2 inch slabs (mushrooms, pork tenderloin, or chicken would also work)

  • 2 TBSP soy sauce

  • 1/4 TSP garlic powder from Footehills Farm

  • 1/4 TSP ginger powder

  • 5 SHAKES cayanne pepper flakes from Hayshaker Farm

  • 1 TBSP olive oil

  • Black Pepper

P R O C E S S

  1. Press the tofu. Meanwhile, combine the quick pickled veggies ingredients in a medium bowl and let sit for roughly half an hour.

  2. Mix together the marinade ingredients in a small bowl. Place the tofu on a plate. Pour the marinade over the tofu and let sit for 10-20 minutes.

  3. Heat a skillet to medium heat and cook both sides of the tofu until the marinade cooks off and the tofu is slightly browned.

  4. Prepare the buns with siracha, mayo, pickled veggies, greens, and tofu. Enjoy!

 
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