King Zoom’s Vietnamese Inspired Banh Mi
A Vietnamese inspired banh mi recipe made by 17 year old activist King Zoom! It's simple and delicious!
Ingredients
- 1 large baguette or 4 small buns
- Baked Tofu:
- I block firm tofu
- 2 tbsp. Tamari
- 1 tbsp. rice vinegar
- 1 tbsp. maple syrup
- 1 tbsp. Sesame oil
- 1/2 tbsp. grated fresh ginger
- Quick Pickled Veggies:
- 2 carrots grated
- 1 cucumbers sliced
- 1/4 cup maple syrup or agave
- 1/4 cup rice vinegar
- pinch Himalayan salt
- Condiments as much as you like
- vegan mayo
- hoisin sauce
- sriracha
- chopped Jalapeño optional
- I bunch chopped cilantro
- Almond Dipping Sauce:
- 1/2 cup raw almond butter You can use peanut butter if you like
- 1/2 cup coconut milk
- 1 tbsp lime juice
- 2 tbsp tamari
- 1 tbsp maple syrup
Instructions
- 1.) Tofu
- Slice tofu into 1/4 inch slices.
- Soak tofu in marinade for about 2 hours.
- Bake on a coconut greased pan for about 15-20 minutes on each side at 350 degrees.
- 2.) Pickled Veggies:
- Thinly slice carrots, cucumbers, jalapeños.
- Whisk together with rice vinegar, maple syrup and salt.
- Cover and refrigerate until needed.
- 3.) Almond Sauce:
- Mix the five ingredients together until smooth. You can add more water or coconut water if needed.
- 4.) The Bun:
- Cut the baguette length wise and toast.
- Pull out some of the inside bread dough. Spread vegan mayo on each side. Layer tofu, pickled veggies and condiments.
- 5.) Dip in sauce