Tempeh Banh Mi
The sandwich trifecta! Savoury tempeh, crunchy veggies and a soft, fluffy bun – our Tempeh Banh Mi is a flavour-packed, plant-based delight. Bursting with vibrant colours and bold flavours, this sandwich is a true game-changer for your taste buds!
Ingredients
The sauce
- 1 tbsp neutral oil
- 1 brick of Henry’s Tempeh sliced into strips
- 2 tbsp soy sauce or gluten-free tamari
- 2 tbsp peanut butter
- 1 tbsp maple syrup
- 1 tbsp rice wine vinegar
- 1 garlic clove minced
- 1 tsp sriracha
Sandwich toppings
- 2 tbsp rice wine vinegar
- 1 carrot sliced into thin strips
- 1/2 cucumber sliced into thin strips
- 1 radish sliced into thin strips (optional)
- 1/4 bunch cilantro washed
- 1/2 bunch green onions sliced thin
- 4 sub buns can substite for gluten-free buns
- 1/2 cup vegan mayo
- 1/4 cup sriracha
Instructions
- In a small bowl, combine the soy sauce, peanut butter, maple syrup, rice wine vinegar, garlic and sriracha.
- Heat a large pan over medium heat. Add 1 tbsp of oil and add the sliced tempeh. Cook the tempeh for 5 minutes, flipping to get everything golden brown. Once brown, add the sauce from the small bowl. Toss to combine. Lower heat to low while you prep the rest of the ingredients.
- In another small bowl, add the carrots and cucumbers, with the rice wine vinegar. Toss with your hands to evenly cover. Set aside to quick pickle.
- Toast the buns and build your sandwiches. Place the tempeh on the bottom, top with pickled veg, cilantro, green onions. Then drizzle on some mayo and sriracha. Dig in and enjoy!
