Back when Mr. Lunch and I were little wee sprouts living in the big city of Toronto as students in the early 2000s, we discovered the joys of Banh Mi subs. Toronto’s primary Chinatown district has its share of hole-in-the-wall, non-descript-from-the-outside little sandwich shops slingin’ these Vietnamese bad boys for, at the time, about $1.50 a pop. For a couple of dreadfully poor kids on a very, very tight budget, getting a big French loaf stuffed with tofu, cilantro, chilis, pickled veggies and cucumber was just the ticket. For the authentic experience, you must rip the bag open the moment you leave the shop and eat it while sauntering down a smelly Chinatown alleyway. But I digress.
Our love of Banh Mi has followed us throughout the years, and dare I say, we’ve gotten pretty good at making them at home.
The one thing missing from the at-home experience is being shouted at by a small, sweet Vietnamese lady from across the counter, “little spicy?” to which you say “yes!”…only to discover what she really meant is she is going to hide a large, fully intact Thai bird’s eye chili somewhere inside your sandwich for you to find later. At which point it will feel like your eyes are going to bleed.
What You’ll Need:
- a couple good, crusty French sandwich loaves
- daikon radish and carrot
- vegan mayo
- fresh chilis or sriracha
- a block of tofu
Get your tofu going. Create a quick marinade with chopped lemongrass, chopped fresh garlic, soy sauce, chili flakes, turmeric, a drizzle of oil, and thinned with a bit of vegetable stock. Cut your tofu into slabs and dredge your pieces in said mixture in a pan and let marinate for as long as you can, or for as little as 10 minutes. Reserving your marinade, take your tofu and drop it in a hot oiled pan and fry until golden brown. Throw your reserved marinade on and let bubble away until reduced. Boom. Done.
Make a quick pickle out of julienned daikon and carrot. I love this recipe from The Superfun Times Vegan Holiday Cookbook.
Cut your sandwich loaf in half lengthwise, slather with mayo, chuck in your tofu, generously pile on your pickled veggies and cucumber, top with cilantro (and peanuts if you’re feeling fancy), add your chilis or sriracha, and enjoy.