A flavorful plant-based version of the classic banh mi, featuring crispy sweet soy sauce tofu, pickled vegetables, and a homemade dressing. Perfect for a delicious vegan meal!
1: Prepare the pickled carrots ahead of time by combining the vinegar, water, sugar, and salt in a jar. Mix well to dissolve the sugar and salt. Add in the carrot and pop the lid on. Refrigerate overnight.
2: Add cooking oil into a frypan and heat over medium heat. Add in the tofu and fry on both sides until golden and crispy. Turn the heat off then add in the soy sauce, sugar, and pepper. Toss well until the tofu is well coated and has absorbed all of the sauce.
3: In the meantime, whisk all of your vinaigrette ingredients together to make your banh mi dressing.
4: To assemble, spread a generous amount of vegan mayonnaise onto the inside of each bread roll. Top with carrots, pickles, cucumber, tofu, green onion, coriander, chilli, and fried shallots. Spoon in a generous amount of the prepared dressing and enjoy immediately!
