Tempeh Banh Mi
A vibrant, plant-based take on the classic Vietnamese sandwich. Crispy marinated tempeh, tangy pickled vegetables, and a spicy sriracha mayo are piled into a crusty whole-grain baguette for a satisfying and flavorful lunch.
For 4 servings
Pickle the vegetables.
Julienne 1 cup of carrot and 1 cup of daikon radish into thin matchsticks. In a bowl, whisk together 0.5 cup rice vinegar, 2 tsp white sugar, and 1 pinch salt until dissolved. Add the julienned vegetables, toss to coat, and let them pickle for at least 15 minutes.
- Julienne 1 cup carrot and 1 cup daikon radish into thin matchsticks.
- Whisk 0.5 cup rice vinegar, 2 tsp white sugar, and 1 pinch salt until dissolved.
- Combine vegetables with pickling liquid and let sit.
TIPFor quicker pickling, ensure your vegetable matchsticks are uniformly thin.Marinate the tempeh.
Slice 340 g tempeh into 0.5-inch thick strips. Place the tempeh in a shallow dish and pour 4 tbsp soy sauce over it, ensuring all pieces are well coated. Let it marinate for at least 10 minutes, flipping once, to absorb the flavors.
TIPPressing the tempeh before marinating can help it absorb more flavor and achieve a crispier texture.Make the sriracha mayo.
In a small bowl, combine 8 tsp vegan mayonnaise and 4 tsp sriracha. Stir thoroughly with a spoon or whisk until the mixture is smooth, evenly colored, and well incorporated. Set aside until assembly.
Cook the tempeh.
Heat 2 tsp vegetable oil in a large non-stick skillet over medium-high heat. Once shimmering, add the marinated tempeh strips in a single layer. Cook for 3-4 minutes per side, until golden brown and slightly crispy.
Assemble the banh mi sandwiches.
Slice the 240 g whole-grain baguette into four equal portions, then split each portion lengthwise without cutting all the way through. Spread a generous layer of sriracha mayo on both cut sides of each baguette. Layer the cooked tempeh, pickled carrots and daikon, sliced cucumber, and fresh coriander leaves inside each baguette.
- Slice the baguette into four portions and split each lengthwise.
- Spread sriracha mayo on both cut sides of each baguette.
- Layer the cooked tempeh, pickled carrots and daikon, sliced cucumber, and fresh coriander leaves inside each baguette.
Serve immediately.
Present the freshly assembled Tempeh Banh Mi sandwiches on a platter. These are best enjoyed warm and crisp right after preparation for optimal flavor and texture.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra flavor, you can add a teaspoon of minced garlic or ginger to the tempeh marinade.
- 2If you don't have daikon, you can use all carrots for the pickles.
- 3Pressing the tempeh before marinating can help it absorb more flavor. Wrap it in a clean towel and place a heavy object on top for 15 minutes.
- 4For a bit of heat, add a few slices of fresh jalapeño to your sandwich.
Adapt it for your goals.
Gluten free
Use a certified gluten-free baguette and tamari instead of soy sauce to make this recipe gluten-free.
veganVegan
This recipe is easily made vegan by using a plant-based mayonnaise.
spicySpicy
For extra heat, add a pinch of red pepper flakes to the tempeh marinade or increase the amount of sriracha in the mayo.
quickQuick
To save time, use a store-bought teriyaki or soy-ginger marinade for the tempeh.
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
Tempeh is a complete protein, containing all nine essential amino acids, which is crucial for muscle repair and growth.
Supports Gut Health
As a fermented food, tempeh contains prebiotics that help feed the beneficial bacteria in your gut. The pickled vegetables also contribute to a healthy gut microbiome.
Rich in Fiber
The combination of tempeh, whole-grain baguette, and vegetables provides a significant amount of dietary fiber, which aids in digestion and promotes satiety.
Frequently asked questions
Yes, this version of Banh Mi is quite healthy. It's packed with plant-based protein from tempeh, fiber from the whole-grain baguette and vegetables, and healthy fats. Using low-sodium soy sauce and making pickles at home helps control the sodium content.
