This Vietnamese sandwich is a staple in our house because it’s super flavorful, comes together easily, and can be customized with what you have in the fridge. It’s a perfect blend of crunch, fresh veggies, acidity, and spice. I like using a crusty sourdough roll for that perfect bite. The best part is that you can prep all the ingredients ahead of time and everyone in the family can assemble their own sandwich based on the veggies that they like best. Win-win all around!!
INGREDIENTS
1 package extra firm tofu
1 tbs sesame oil
5 tbs stir fry sauce, soy sauce, tamari, or your favorite Asian sauce
1 tsp corn starch
1 tbs sambale or sriracha (optional)
Pinch each crushed red pepper and black pepper (optional)
Vegan kimchi*
Favorite veggies cut into thin slices – avocado, spinach, radish, daikon, carrots, red onions, cucumbers, jalapenos, cilantro leaves
Method
1 Drain the tofu and press to remove the excess water. Slice into ½ inch slices
2 Whisk together the oil, stir fry sauce, corn starch, sambale, and peppers and brush onto the tofu
3 I baked the tofu in the air fryer for 10 min at 350F but you can prepare in a skillet on the stove top until it is a golden brown color. Flip the tofu slices halfway during cooking
4 Assemble sandwiches in this order: Spread kimchi on the bottom of the baguette and vegan mayo on top, add spinach, add tofu, add other veggies
5 Press the sandwich together and enjoy!
Food restrictions
🌱 Vegan friendly
🌱 Jain friendly – use only Jain veggies and use pickled vegetables instead of kimchi
* For a Jain alternative to kimchi, make pickled veggies. Take thin slices of cabbage shreds, cucumbers, and jalapenos and mix in a container with ½ cup rice vinegar, a pinch of sugar, and a pinch of salt. Add 1-2 tbs of water if the liquid doesn’t completely cover the veggies. Let marinate and chill for atleast for 1 hour.
Tags: Asian, Sandwiches, Quick & Easy
