Crispy Tofu Banh Mi with Kimchi Relish Aioli

Banh Mi’s are one of my favorite sandwiches & they’re especially my favorite during the summer! They’re crunchy, refreshing, crisp, and full of flavor. This one is extra special thanks to Plant Craft’s Spicy Pate and a Kimchi Relish Aioli that really set it apart!

I know Banh Mi’s seem like they have a lot of steps or that they’re time consuming, but I promise you they’re really easy to make! My biggest pro-tip is to make your pickled daikon and carrots a day or two in advance so that they’re just ready to go! Plus they’ll stay fresh in your fridge for weeks and you can continue to use them to for banh mi’s and even on salads, in bowls, etc.!

The Plant Craft Spicy Pate is truly delicious! It adds so much amazing flavor and makes this taste more like a traditional banh mi. Find the recipe below!

Crispy Tofu Banh Mi with Kimchi Relish Aioli

Author PLVNT

Ingredients

Kimchi Relish Aioli

  • 1 1/2 cups vegan mayo
  • 1/2-1 cup Nasoya kimchi relish
  • 1/4 tsp salt

Crispy Tofu

  • 2 blocks extra firm tofu drained & pressed for 20 minutes
  • 4 tbsp grapeseed oil
  • 2 tbsp kosher salt

Pickled Daikon & Carrots

  • 1 daikon grated
  • 3 carrots grated
  • 2 cups water
  • 2 cups rice vinegar
  • 2 tbsp kosher salt
  • 2 tbsp sugar
  • 1 bay leaf

Other Ingredients

  • 2 deli sub rolls
  • 1 package Plant Craft spicy pate
  • 1 cucumber shaved or sliced
  • 2 jalapenos sliced
  • 1 cup fresh cilantro

Instructions

  1. For your aioli, mix all ingredients together until smooth, place in a jar, cover, and put in the fridge until ready to use!

  2. For your pickled daikon and carrot, heat up everything except the daikon and carrots in a sauce pot until the salt and sugar is dissolved. Add your grated vegetables to a mason jar until full (but not packed super tight) and pour your brine over top. Cover and place in the fridge overnight.

  3. To make the crispy tofu, slice up your pressed tofu. Heat your grapeseed oil over high heat in a skillet until shimmering. Sprinkle some salt in the oil then lay your tofu in a single layer in the pan (you might have to do this in batches). Sprinkle more salt over top, and flip once the bottom side is golden brown and crisp. When both sides are golden, transfer to a paper towel lined plate.

  4. Once everything is ready to go, slice your deli roll almost in half & spread a generous amount of your pate on the bottom half, and your aioli on your top half. Layer on your crispy tofu, pickled vegetables, cucumber, jalapenos, and cilantro. Cut in half & enjoy!

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