In-between

Bánh Mì Chay – Crispy Tofu Bánh Mì with Charred Jalapeño, Pickled Daikon & Cilantro Oil

Name: Bánh Mì Chay – Crispy Tofu Bánh Mì with Charred Jalapeño, Pickled Daikon & Cilantro Oil
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: 350 g firm tofu, pressed 30 minutes between towels; ½ cup cornstarch; ½ cup panko breadcrumbs (mixed with ¼ tsp cayenne, ¼ tsp white pepper); 1 large egg; 150 ml neutral oil (for frying); For pickled vegetables: 100 g daikon, julienned, 60 g carrots, julienned, 60 ml rice vinegar, 2 tbsp coconut sugar, 1 tbsp salt, 200 ml water, 2 Thai chilies sliced, 3 cloves garlic minced, 1 tbsp ginger sliced; For spiced mayo: 100 g Hellmann's mayo, 1 tbsp sriracha or sambal, 1 tsp lime juice, 1 tsp fish sauce, 1 clove garlic minced, ½ tsp white pepper; For cilantro oil: 50 g fresh cilantro leaves, 100 ml neutral oil, 2 cloves garlic, 1 tbsp lime juice, 1 tsp white pepper; 2 fresh jalapeños; 1 small French baguette (8 inches), halved lengthwise; 30 g roasted peanuts, crushed; 2 tbsp fresh cilantro (whole leaves); Fleur de sel

A Vietnamese-French sandwich elevated: silken tofu pressed, breaded with panko, and deep-fried until golden and crunchy, served in a charred baguette with house-made spiced mayo, pungent pickled daikon and carrot, charred fresh jalapeños, cilantro oil, and a scatter of crushed roasted peanuts. This is a sophisticated snack that requires multiple components and rewards technique.

952calper serving 29gprotein 111gcarbs 46gfat 20min prep 35min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this