Vegan Vietnamese Tofu Banh Mi Sliders

AuthorKathleen GloverCategory, , , DifficultyIntermediate

These Vegan Sliders is my take on a Vietnamese dish I love, Banh Mi. It's packed with flavor because of the tofu marinade, quick pickled vegetables, and sriracha mayo!

Yields10 Servings
Prep Time45 minsCook Time15 minsTotal Time1 hr
Ingredients:
Tofu Marinade
 16 oz tofu, drained, pressed
 4 tbsp soy sauce
 3 tbsp water
 2 tbsp maple syrup
 2 tbsp tomato paste
 1 tbsp brown sugar
 2 garlic, minced
 1 tsp ginger, minced
  tsp liquid smoke
Pickled Veggies
 2 carrots, peeled, julienned
 4 oz radishes, peeled, julienned
 8.10 fl oz rice vinegar
 ½ cup water
 2 tbsp sugar
Sriracha Mayo
 3 tbsp aquafaba mayo or regular mayonnaise
 1 ½ tbsp sriracha
Other
 10 slider buns
 1 cucumber, sliced
 4 green onions, sliced
 2 green chili peppers, sliced
 1 cilantro (optional)
 salt
 2 tbsp oil
Directions:
1

Cut your drained and pressed tofu to fit your buns. Then, in a bowl mix soy sauce, 3 tablespoons water, maple syrup, tomato paste, brown sugar, garlic, ginger, and liquid smoke. Next, transfer the tofu slices to the marinade and cover it completely. Leave to marinate for at about 30 minutes, flipping the tofu in the marinade.

2

Meanwhile, combine the vinegar, ½ cup water, salt, and sugar in a bowl. Then add the carrots and radishes to pickle for 15 minutes.

3

After that, in a bowl, combine the aquafaba mayo or regular mayo with sriracha and a pinch of salt. Set aside while you prepare the rest.

4

In a pan heat the 2 tablespoons of oil over medium-high heat. When the oil is hot, fry the tofu slices on both sides, until golden and crispy. When done, transfer to a paper towel.

5

After that, heat the slider buns in a grill pan until golden. Spread sriracha mayo on each side. Then top with cucumber slices, fried tofu, pickled veggies, green onion slices, chili pepper slices, and fresh cilantro. Cover with the top bun, and serve while warm.

Ingredients

Ingredients:
Tofu Marinade
 16 oz tofu, drained, pressed
 4 tbsp soy sauce
 3 tbsp water
 2 tbsp maple syrup
 2 tbsp tomato paste
 1 tbsp brown sugar
 2 garlic, minced
 1 tsp ginger, minced
  tsp liquid smoke
Pickled Veggies
 2 carrots, peeled, julienned
 4 oz radishes, peeled, julienned
 8.10 fl oz rice vinegar
 ½ cup water
 2 tbsp sugar
Sriracha Mayo
 3 tbsp aquafaba mayo or regular mayonnaise
 1 ½ tbsp sriracha
Other
 10 slider buns
 1 cucumber, sliced
 4 green onions, sliced
 2 green chili peppers, sliced
 1 cilantro (optional)
 salt
 2 tbsp oil

Directions

Directions:
1

Cut your drained and pressed tofu to fit your buns. Then, in a bowl mix soy sauce, 3 tablespoons water, maple syrup, tomato paste, brown sugar, garlic, ginger, and liquid smoke. Next, transfer the tofu slices to the marinade and cover it completely. Leave to marinate for at about 30 minutes, flipping the tofu in the marinade.

2

Meanwhile, combine the vinegar, ½ cup water, salt, and sugar in a bowl. Then add the carrots and radishes to pickle for 15 minutes.

3

After that, in a bowl, combine the aquafaba mayo or regular mayo with sriracha and a pinch of salt. Set aside while you prepare the rest.

4

In a pan heat the 2 tablespoons of oil over medium-high heat. When the oil is hot, fry the tofu slices on both sides, until golden and crispy. When done, transfer to a paper towel.

5

After that, heat the slider buns in a grill pan until golden. Spread sriracha mayo on each side. Then top with cucumber slices, fried tofu, pickled veggies, green onion slices, chili pepper slices, and fresh cilantro. Cover with the top bun, and serve while warm.

Vegan Vietnamese Tofu Banh Mi Sliders

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