Shredded Mushroom + Tofu Bánh Mì
When it comes to bánh mì, the fixings really make the sandwich, and silly things like measurements are not necessary. The quantity of fillings just depends on how hungry you are.
Fixings I used:
- paprika mayo (I just whisked together some Just Mayo, smoked paprika & garlic powder)
- cucumber sticks
- fresh cilantro
- fresh basil
- jalapeño slices
- Đồ chua (Vietnamese pickled carrots & daikon–available at Asian markets, or you can DIY!)
Now that you’ve gathered your fixings, it’s time to consider the main filling. The main umami element in this bánh mì comes from dry-fried tofu and sautéed shredded cremini mushrooms. You could also leave the mushrooms whole, but shredding them results in a unique texture. I like to keep things interesting with my veggies by trying new techniques like this.
- dry-fried tofu pieces
- 2 cups mushrooms (oyster mushrooms are easier to shred, but I used cremini because that’s what I had on hand–I also find cremini has more of an umami flavor than oyster)
- 1/4 red onion, sliced
- 2 cloves garlic, minced
- avocado oil (any neutral flavored oil works)
- mushroom powder
- ground pho spices (optional)
- Dry-fry the tofu—I sprinkled some garlic powder and sea salt on mine before dry-frying. Here’s a tutorial for dry-frying tofu. You can also lightly fry the tofu in oil if you want.
- Shred the mushrooms with a fork. Check out this post for a guide!
- Heat up a couple teaspoons of avocado oil in a nonstick pan.
- Saute the red onions and garlic until fragrant, then add the shredded mushrooms. Season with a splash of tamari and mushroom powder. I also added a dash of ground phở spices for fun (totally optional).
To assemble, stuff a crisp, warm baguette with all the above fillings and enjoy! 🙂