Tempeh bánh mì
Try this classic Vietnamese sandwich made with marinated tempeh.
Tempeh Banh Mi
Tempeh Bahn Mi by Tootie's former production manager Michael LaCharite. Looks (and tastes) amazing!
Ingredients
- For the quick pickled vegetables:
- 1/3c seasoned rice vinegar
- 1/4c water
- 1/2 large carrot, cut into matchsticks
- 1/2 small red onion, sliced thin
- 4 oz. daikon radish, cut into matchsticks
- For the tempeh:
- 2T soy sauce
- 2T maple syrup
- 1T seasoned rice vinegar
- 1T toasted sesame oil
- 1t garlic powder
- 2T water
- 1t corn starch in marinade after tempeh is removed
- 6oz. Tootie’s Tempeh, sliced 1/4’ thick
- Prepare:
- 2 baguettes, 8” long, sliced in half lengthwise
- 2T vegan mayo
- 1 Persian cucumber, sliced thinly
- 1/2 jalapeño, sliced thinly
- 1 small handful of cilantro leaves
Instructions
- For the quick pickled vegetables: Combine all ingredients together, stir. Let sit for 30-60 minutes.
- For the tempeh: Combine all ingredients together except corn starch. Marinate tempeh in a shallow plate at room temp, flipping occasionally to coat, for 15-30 minutes.
- Fry tempeh in a little avocado oil until golden, flip and cook until golden. Meanwhile, stir corn starch into left over marinade. Once temp is finished cooking, add marinade to pan and cook briefly until bubbling, remove for heat.
- To assemble: Broil top side of baguettes until toasted. Mix tofu cube (optional) with mayo. Spread mayo evenly on baguettes. Divide and top baguettes with tempeh and sauce. Layer on cucumber, carrot, daikon, red onion, jalapeño and cilantro. Top with other half of baguette.