TEMPEH BANH MI
SERVES 6 TO 9 PORTIONS
3 tbsp (45 ml) tamari
2 tbsp (30 ml) seasoned rice vinegar, divided
1⁄2 tsp onion powder
1⁄2 tsp garlic powder
1⁄2 tsp ginger powder
1⁄4 tsp cayenne pepper
8 ounces (227 g) tempeh, simmered, cut in half laterally, then vertically to form 4 thin patties
1⁄2 cup (72 g) (2.5oz) daikon matchsticks
1⁄2 cup (112 g) (4oz) cucumber matchsticks
1⁄2 cup (56 g) (2oz) grated carrots
2 tbsp (10 g) (0.35oz) minced scallion
1 tbsp (9 g) (0.32oz)minced jalapeño, or to taste
1 tbsp (15 ml) fresh lime juice
1⁄2 tsp agave nectar, or to taste
1 clove garlic, minced
1⁄4 tsp grated fresh ginger root
Salt and pepper
1⁄4 cup (56 g) (2oz) vegan mayonnaise
2 tsp sriracha, or to taste
High heat neutral-flavoured oil, for cooking the tempeh
4 (5-inch, or 13 cm) pieces of French bread, sliced in half laterally, some insides removed, toasted
Handful fresh cilantro leaves
8 leaves romaine lettuce
NUTRITIONAL VALUES
Calories: 80kcal
Fat: 3.9g (2.3g S.Fat)
Carbs: 11.1g
Protein: 1.3g
Sugar: 7.9g
Sodium: 28mg
METHOD
In an 8 x 11 inch (20 x 28 cm) baking dish, combine the tamari, 1 tbsp (15 mL) vinegar, onion powder, garlic powder, ginger powder, and cayenne pepper. Marinate the tempeh patties in the marinade. Marinate for 1 hour or refrigerate for up to 12 hours.
In a medium-size mixing bowl, combine the daikon, cucumber, carrots, scallions, jalapeno, remaining tbsp (15 ml) vinegar, lime juice, agave, garlic, and fresh ginger. Season with salt and pepper to taste. Refrigerate for 1 hour, covered. Refrigeration for a longer period (up to 2 days) will result in a more pickled flavour.
In a small mixing bowl, combine the mayonnaise and sriracha. Refrigerate after covering with plastic wrap.
In a large skillet, heat a thin layer of oil over medium-high heat. Cook for 3 to 5 minutes, or until the tempeh is browned. Cook the second side for 3 to 4 minutes, or until browned.
To assemble the sandwiches, evenly spread the spiced mayonnaise on the inside tops and bottoms of the bread. Place a tempeh piece on each bottom. Top the tempeh with one-quarter of the pickled vegetables, a few pieces of fresh cilantro (to taste), and two lettuce leaves using a slotted spoon. Serve the sandwiches with their tops.
In a medium-size mixing bowl, combine the daikon, cucumber, carrots, scallions, jalapeno, remaining tbsp (15 ml) vinegar, lime juice, agave, garlic, and fresh ginger. Season with salt and pepper to taste. Refrigerate for 1 hour, covered. Refrigeration for a longer period (up to 2 days) will result in a more pickled flavour.
In a small mixing bowl, combine the mayonnaise and sriracha. Refrigerate after covering with plastic wrap.
In a large skillet, heat a thin layer of oil over medium-high heat. Cook for 3 to 5 minutes, or until the tempeh is browned. Cook the second side for 3 to 4 minutes, or until browned.
To assemble the sandwiches, evenly spread the spiced mayonnaise on the inside tops and bottoms of the bread. Place a tempeh piece on each bottom. Top the tempeh with one-quarter of the pickled vegetables, a few pieces of fresh cilantro (to taste), and two lettuce leaves using a slotted spoon. Serve the sandwiches with their tops.
RECIPE NOTES
If you have Thai basil on hand, add a couple leaves to each sandwich for an extra layer of flavour.
If you're serving these to people with varying heat tolerances, top the spice lovers' sandwiches with sliced jalapenos.
If you're serving these to people with varying heat tolerances, top the spice lovers' sandwiches with sliced jalapenos.
