- 60 Min
- Serves 4
Spirited Spring Mix Banh Mi
- Main Course
- Spirited Spring Mix
For the pickled carrots and daikon:1 cup water
1 Tbsp. sugar
2 Tbsp. rice wine vinegar
1 large carrot, peeled and cut into matchsticks
1 small daikon radish, peeled and cut into matchsticks
For the soy-ginger marinated tofu:(1) 14-oz. package of extra firm tofu, drained and pressed for 30 minutes
2 Tbsp. soy sauce
1 Tbsp. grated ginger
1 garlic clove, grated
1 Tbsp. rice wine vinegar
1 Tbsp. sesame oil
1 Tbsp. vegetable oil
For the Banh Mi:(1) 4-oz. box of Spirited Spring Mix
⅓ cup vegan mayo
1-2 tsp. Sriracha
1-2 jalapeños, thinly sliced into rounds (optional)
½ English cucumber, thinly sliced into rounds
1 cup fresh cilantro
For the pickled carrots and daikon:
In a small saucepan over medium high heat, bring water, 2 Tbsp. rice vinegar, and 1 tablespoon of sugar up to a boil then remove from heat. Combine carrots and daikon in a medium bowl, pour vinegar mixture over vegetables, and let stand for 15 minutes. Cover and refrigerate for at least 1 hour.
For the Bahn Mi:
Slice the tofu into ½” thick rectangles and place in the bottom of a baking dish. In a small bowl, whisk together the soy sauce, ginger, garlic, 1 Tbsp. rice wine vinegar, sesame oil, and vegetable oil. Pour the mixture over the tofu slices, cover and refrigerate for 30 minutes.
Preheat the oven to 400ºF. Place a large nonstick skillet over medium high heat. Remove tofu from the marinade and fry until starting to turn golden brown on both sides, about 4-5 minutes. Place the pan-fried tofu back in the baking dish with the marinade and cook for another 15 minutes, flipping once halfway through.
In a small bowl, combine the vegan mayo and sriracha. Set aside.
Cut the sub rolls in half lengthwise and swipe both sides with the sriracha mayo. Start building the Banh Mi from the bottom up, by scattering a few pieces of jalapeño (if using) followed by a few pieces of the tofu. Top the tofu with a few cucumber slices, some of the pickled carrot and daikon, a few leaves of cilantro, and about 1 cup of the Spirited Spring Mix. Repeat the process for the remaining Banh Mi and serve.