Time: 35 min.
Complexity: easily
Servings: 4

The popular Vietnamese bánh mì sandwich on long buns is traditionally made with meat or fish, but this vegetarian version successfully substitutes them with grilled shiitake mushroom caps and tofu slices. Before grilling, these two ingredients are marinated in a hoisin sauce-based sauce, resulting in a unique flavor. Press the tofu for a while to remove as much water as possible. This will firm up the slices and prevent them from sticking to the grill. Serve with spicy mayonnaise, a tart cucumber and raw carrot salad, and fresh cilantro, and enjoy.

Ingredients:

• 425 g extra-firm tofu
• 0.5 cup + 3 tablespoons distilled white vinegar
• 1 tbsp. sugar
• 1 large carrot (about 170 g), peeled with a vegetable peeler
• 1 medium cucumber (about 220 g), thinly sliced ​​diagonally, cut the slices in half
• 0.5 cup mayonnaise
• 0.5 - 1 tsp. sriracha sauce
• 3 large cloves of garlic
• 1 cup hoisin sauce
• 2 tbsp vegetable oil + extra for greasing the grill grate
• 450 g shiitake mushrooms with large caps, stems removed
• 4 soft long buns, deeply slit on the side
• 1 cup fresh cilantro leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

tofu, carrot, cucumbers, shiitake mushrooms, hoisin sauce, cilantro

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Preparation:

Step 1
• Preheat the grill to medium heat. Place the tofu between two plates and weight the top plate with about 2 kg (4.5 lbs) of weight (3 large cans or a large heavy skillet will work) for about 20 minutes to remove excess water.
Step 2
• Meanwhile, in a medium bowl, whisk together 1/2 cup vinegar, 1/2 cup water, sugar, and 1/2 teaspoon salt until the sugar and salt dissolve. Add the carrots and cucumbers, toss to coat, and refrigerate until ready to serve.
Step 3
• In a small bowl, combine mayonnaise and Sriracha sauce; set aside.
Step 4
• Pat the tofu dry with paper towels and cut into 8 1/2-inch-thick slices. Coarsely grate the garlic and add the hoisin sauce, the remaining 3 tablespoons of vinegar, and the vegetable oil. Add the mushroom caps and toss to coat. Lightly oil the grill grate.
Step 5
• Shake off any excess marinade and place the mushroom caps on the grill. Grill for about 1 minute, then flip and grill until almost cooked through, another 30 seconds to 1 minute. Transfer the mushrooms to a platter and season with salt and pepper.
Step 6
• Mix the tofu with the marinade and grill for 2 minutes. Flip and grill for another 2 minutes on the other side. Transfer the tofu to a serving platter.
Step 7
• Uncover buns and grill, cut side down, until golden brown, about 2 minutes.
Step 8
• Spread 1 tablespoon of the mayonnaise mixture on each bun half. Place 2 slices of tofu on each bun, then arrange the mushrooms on top, overlapping them slightly. Top with some carrot-cucumber salad, draining the dressing, and sprinkle with cilantro leaves. Close the buns, pressing gently. Cut them in half diagonally and serve.

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