Tofu and Mushroom Banh Mi

Tofu and Mushroom Banh Mi

  • Preparation 25 min
  • Cooking 20 min
  • Servings 4
  • Végétarien
  • Sans noix
  • Sans lactose
  • Sans produits laitiers

Categories

Ingredients

  • Tofu and Mushrooms

    • 3/4 lb (340 g) firm tofu, thinly sliced
    • 3/4 lb (340 g) white or shiitake mushrooms (remove the shiitakes stems), quartered
    • 3 tbsp (45 ml) hoisin sauce
    • 3 tbsp (45 ml) vegetable oil
    • 1 tsp (5 ml) sambal oelek
    • 1 tsp garlic powder
    • ½ tsp Chinese five-spice
  • Sandwiches

    • 1 tbsp (15 ml) rice vinegar
    • 1 tbsp sugar
    • 1 large carrot, cut into thin julienne
    • 1 baguette
    • Mayonnaise, to taste
    • 1 small English cucumber, cut into thin julienne
    • ¼ cup (10 g) cilantro leaves
    • 1 green onion, thinly sliced
    • 1 bird’s eye chili pepper, seeded and thinly sliced (optional)

Preparation

  • Tofu and Mushrooms

  • Sandwiches

Personal Note

To help you with this recipe

RICARDO Chef’s Knife

RICARDO Chef’s Knife

54.99 $

This chef’s knife was designed by RICARDO’s Test Kitchen staff. Its weight and ergonomic handle are perfectly balanced. The sharp blade provides perfect cuts, while its bevelled grooves ensure meat will not stick to it.

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