Vietnamese Banh Mi Breakfast with Tofu

Ingredients

• 200 gBaguette
• 250 gTofu
• 25 mlSoy sauce
• 120 gCarrot
• 120 gCucumber
• 60 mlRice vinegar
• 12 gSugar
• 3 gSalt
• 2 cloveGarlic
• 20 mlLime juice
• 8 gMaple syrup
• 1 gPepper
• 10 gRapeseed oil
• 40 gMayonnaise
• 10 gSriracha
• 15 gCoriander
• 10 gMint
• 1 pcsJalapeño

Instructions

1. 1

   Start quick pickles

   • Cut carrots and cucumber into thin matchsticks
   • Whisk rice vinegar with sugar and salt
   • Add vegetables to the brine and let them pickle
2. 2

   Marinate the tofu

   • Pat tofu dry and slice it
   • Finely grate the garlic
   • Mix the marinade and let the tofu sit briefly
3. 3

   Pan-fry tofu crisp

   • Heat a pan over high heat
   • Add oil and sear tofu until golden
   • Cook briefly until the marinade caramelizes
4. 4

   Mix the spread

   • Stir mayonnaise with sriracha
   • Season with lime juice
5. 5

   Toast the bread

   • Slice baguette lengthwise
   • Toast briefly in oven or toaster until crisp
6. 6

   Assemble the banh mi

   • Spread the sauce on the bread
   • Add tofu and drain the pickles
   • Top with herbs, jalapeño, and cilantro
   • Serve immediately