Banh Mi

20241117 #breakfastdiary 1235, 7°C/cloudy, 20min/exercise(M) Today's breakfast is the Vietnamese baguette sandwich #banhmi. Instead of meat, I made tofu taste meat-like, and it turned out pretty convincing.

Banh mi baguette, 1 block tofu, olive oil, pickled carrot and daikon, cilantro, 1/4 cucumber, sriracha sauce and mayonnaise (seasoning) 1T soy sauce, 1T oligo syrup, 1T oyster sauce, salt 👉Like this 1. Heat a pan with olive oil, add the seasoning, and sauté the tofu. Sauté over high heat to drive off the moisture. 2. Cut the baguette in half and toast crisp in a pan. The key is toasting it crisp over low heat. (Today I zoned out for a moment and burned it.) 3. Spread mayonnaise on the baguette, layer the meaty tofu, pickled carrot and daikon, cucumber, sriracha sauce, and cilantro, then close with the other baguette half. Oh, here's the recipe for the pickled carrot and daikon (the pickle that goes in banh mi) I made a few days ago: julienne 1 carrot and an equal volume of daikon with a mandoline, salt for about 15 minutes, then squeeze out the liquid firmly. In the jar you'll store the pickles in, add the carrot and daikon, then pour over a boiled-and-cooled mixture of 200ml water, 200ml vinegar, and 3t sugar until the carrot and daikon are submerged. #breakfast #recipe #miraclemorning #banhmi Still have a ton of cilantro left over, wondering what to make with it