Tempeh Banh Mi

Name: Tempeh Banh Mi
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: american
Ingredients: 8 oz tempeh (cut crosswise into 1/2-inch slices); 3 tbsp vegetable oil (divided); 2 tbsp lemongrass (minced, tender inner stalks only); 3 pcs garlic (cloves, minced); 3 tbsp soy sauce; 1 tbsp maple syrup; 1 tsp sesame oil; 1 pinch salt (for marinade); 0.25 cup rice vinegar; 1 tbsp sugar; 1 cup daikon radish (peeled, cut into matchsticks); 1 cup carrot (peeled, cut into matchsticks); 0.25 cup vegan mayonnaise; 1 tsp sriracha; 4 pcs baguette (individual Vietnamese-style baguettes, or 1 large baguette cut into 4 pieces); 1 pcs cucumber (medium, cut into thin spears); 1 pcs jalapeño (thinly sliced); 0.25 cup cilantro (fresh sprigs)

RATING

0.0/5

TASTE SCORE

9/10

Crusty baguette packed with golden, pan-seared lemongrass tempeh, tangy pickled daikon and carrot, fresh cucumber, jalapeño, and cilantro. This plant-based twist on the Vietnamese classic hits all the notes — savory, bright, spicy, and crunchy — and comes together in about 30 minutes.

PREP

20m

COOK

15m

SERVES

1 PIECE

1673 cal

SERVINGS

METHOD · 7 STEPS

prep
Make the quick pickles.
1.Whisk rice vinegar, sugar, and 0.25 tsp salt in a bowl until dissolved.
2.Add daikon radish and carrot matchsticks; toss well.
3.Set aside to quick-pickle while preparing the rest. Toss occasionally.
TIPLightly massage the vegetables into the brine to speed up pickling.
prep · ~10 min
Marinate the tempeh.
1.In a wide, shallow dish, combine soy sauce, maple syrup, sesame oil, lemongrass, garlic, and 1 pinch salt.
2.Add tempeh slices in a single layer and spoon the marinade over them.
3.Let sit at room temperature for 10 minutes, flipping once halfway through.
TIPDon't marinate longer than 15 minutes — the tempeh can get too salty.
mix
Mix the spicy mayo.
Stir together vegan mayonnaise and sriracha in a small bowl. Cover and set aside.
fry · ~8 min
Pan-sear the tempeh.
1.Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat.
2.Reserve the marinade, then place tempeh slices in a single layer. Cook until deeply golden, about 3 minutes per side.
3.Pour remaining marinade into the pan and cook until it glazes the tempeh, about 1 minute more.
4.Transfer tempeh to a plate.
TIPWork in two batches if needed to avoid overcrowding — crowded tempeh steams, not sears.
prep · ~2 min
Warm the baguettes.
Split each baguette lengthwise without cutting all the way through. Warm in the same skillet or a toaster oven for 1-2 minutes until lightly crisp.
assemble
Assemble the banh mi.
1.Spread a generous layer of spicy mayo on the cut sides of each baguette.
2.Layer seared tempeh slices along the bottom.
3.Drain the pickled daikon and carrot; tuck a generous mound into each sandwich.
4.Add cucumber spears and jalapeño slices.
5.Finish with fresh cilantro sprigs.
serve
Serve immediately while the baguette is crusty and the tempeh is warm.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Lightly massage the daikon and carrot into the pickling brine to soften them faster.
2
Don't marinate tempeh longer than 15 minutes or it will become overly salty.
3
Sear tempeh in a single layer; overcrowding the pan causes steaming instead of browning.
4
Reserve the used marinade and pour it in at the end to create a sticky, flavorful glaze.
5
Warm the baguette in the same skillet to absorb leftover garlic-lemongrass oil for extra flavor.
6
Drain pickled vegetables well before adding to the sandwich to prevent a soggy baguette.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Add a layer of sliced grilled tofu or extra tempeh for double the plant-based protein — ideal for post-workout meals.

gluten free

Gluten-free

Use gluten-free tamari instead of soy sauce and serve on a gluten-free baguette or rice paper wraps for a celiac-safe version.

low oil

Low-oil

Pan-sear the tempeh in a nonstick skillet with just 1 tablespoon of oil, then deglaze with a splash of water instead of the extra oil — reduces fat while keeping flavor.

spicy