Tofu bánh mì with vegan Sriracha mayo

Tofu bánh mì with vegan Sriracha mayo is our version of this popular Vietnamese classic. It’s deep-filled with tasty tofu, pickles, veggies and spicy mayo.

1 long baguette or 4 small ones (GF if gluten intolerant)
a wedge of cabbage, sliced finely
2 small cucumbers, ribboned
2 small spring onions
small bunch of coriander

PICKLES (make a day ahead if you can):
2 carrots, ribboned/julienned
3 small turnips or 15 radishes, sliced/julienned
½ cup / 120 ml rice vinegar + ½ cup water
¼ cup brown sugar or maple syrup
15 Szechuan (or black) peppercorns
1 tsp salt
1 garlic clove, crushed with a knife

MARINATED TOFU:
400 g firm tofu, pressed
2 tbsp maple syrup
1 tbsp rice wine vinegar
4 tbsp tamari or soy sauce
1-2 tbsp Sriracha
3 tsp (toasted) sesame oil
2 tsp cornflour / cornstarch (optional)
3 tbsp oil, for frying (optional)

SRIRACHA MAYO:
¼ cup / 60 ml aquafaba / chickpea water
4 tsp / 20 ml lime juice (or lemon juice or vinegar)
¼-½ tsp salt, more to taste
¼ tsp powdered garlic, more to taste
approx. 1 cup / 240 ml of mild tasting oil (canola, grapeseed, safflower or light olive oil)
4-5 tsp Sriracha
pepper, to taste

View the full recipe at Lazy Cat Kitchen →