Vegan Tofu Banh Mi
Vegan Tofu Banh Mi
Calories
228.95kcal (4 serving)
Total Fat
10.55g (4 serving)
Saturated Fat
1.48g (4 serving)
Trans Fat
0.0g (4 serving)
Cholesterol
0.0mg (4 serving)
Sodium
724.42mg (4 serving)
Total Carbs
24.69g (4 serving)
Dietary Fiber
3.66g (4 serving)
Sugars
8.96g (4 serving)
Protein
9.87g (4 serving)
- 14 ounces firm tofu cut crosswise into 1/2 - inch thick slabs
- 2 large carrots shredded
- 1/2 English cucumber thinly sliced
- 5 radishes cut into matchsticks
- 2 tbsps liquid aminos
- 1 teaspoon minced lime zest
- 2 tbsps fresh lime juice
- 2 teaspoons honey
- 1 teaspoon salt divided
- 1/4 cup sir kensington's classic vegan mayo
- 1 tbsp Sriracha / chili garlic sauce
- 1/3 cup cornstarch
- 2 tbsps olive oil
- 4 italian sub rolls
- 1/2 cup cilantro leaves
Directions
Print1. Line a baking sheet or plate with a double layer of paper towels. Arrange tofu on towels and top with another double layer of paper towels, place a smaller baking sheet or another plate over top, and set a heavy pot or weight on top; set aside for 15 minutes.
2. Meanwhile, combine carrots, cucumber, radishes, liquid aminos, lime zest, lime juice, honey, and ½ teaspoon salt in a medium bowl; let rest 15 minutes.
3. In a separate bowl, whisk together classic vegan mayo and sriracha; set aside.
4. Whisk together cornstarch and ½ teaspoon salt in a shallow dish. Dredge tofu in cornstarch to coat; transfer to a plate.
5. Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add tofu and cook until browned and crisp, about 5–6 minutes per side; transfer to a paper-towel lined plate to drain.
6. Spread mayonnaise mixture on cut sides of rolls, divide tofu between rolls, top with pickled vegetables and cilantro.