A vibrant vegetarian twist on the fusion Bánh Mì. Thick-cut smoked tofu is seared and coated in a sweet-savory honey-miso glaze, then paired with a rich, earthy mushroom-lentil pâté. Crisp quick-pickled kohlrabi and carrots, fresh cucumber, spicy chilies, and fragrant cilantro are packed into a warm, crusty baguette.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
300gCarrot
300gKohlrabi
300mlWater
150mlRice vinegar
2 tbspHoney
10mlSaltJulienne 300g carrot and 300g kohlrabi. In a small saucepan, combine 300ml water, 150ml rice vinegar, 2 tbsp honey, and 10ml salt.
WaterBring the Water mixture from step 1 to a quick boil over medium-high heat until the sugar and salt dissolve.
CarrotKohlrabiPour the hot brine over the julienned Carrot and Kohlrabi in a heatproof bowl, ensuring they are fully submerged.
Let the pickled vegetables sit until they cool completely to room temperature.
4Chili
400gCucumber
500gSmoked tofuThinly slice 4 chili. Cut 400g cucumber into long strips. Slice 500g smoked tofu into 1 cm thick slabs.
80mlSoy sauce4 tbspHoney
6½mlMisoIn a small bowl, whisk together 80ml soy sauce, remaining 4 tbsp honey, and 6½ml miso to create a smooth, savory glaze.
20mlSunflower oilSmoked tofuHeat 20ml sunflower oil in a frying pan over medium-high heat. Add the Smoked tofu slices and sear for 2–3 minutes per side, until they develop a crispy, golden crust.
Smoked tofuPour the prepared honey-soy glaze over the Smoked tofu in the pan. Simmer for 1–2 minutes, flipping the tofu frequently, until the sauce reduces to a sticky, bubbling glaze that coats the slabs.
4BaguetteSlice 4 baguette open horizontally, leaving the back hinge intact. Gently hollow out a small amount of the soft white bread inside to create space for the fillings.
BaguettePreheat the oven to 200°C Ober-/Unterhitze. Place the prepared Baguette in the oven for 2–3 minutes, or until the outside crackles when tapped.
120mlKewpie mayonnaise
200gVegetarian pâtéSpread a generous layer of 120ml kewpie mayonnaise onto the bottom half of each warm baguette, and spread a thick layer of 200g vegetarian pâté onto the top half.
Smoked tofuShingle the warm, glazed Smoked tofu slices along the bottom half of the baguettes, over the mayonnaise.
CarrotKohlrabiCucumberAdd a handful of the cooled pickled Carrot and Kohlrabi (shaking off any excess liquid), followed by the Cucumber strips.
Chili
100gCilantroLayer in the fresh Chili slices and a generous handful of 100g cilantro over the other fillings. Serve immediately.
