While in Auckland Josh and I had some amazing Vegan Bahn Mi Rolls at the Takapuna Sunday market! I’d been hearing so much about Bahn Mi, especially on my trip to the USA last year – I’m pretty sure I may have even tried one at Veggie Grill – one of the best vegan fast food places I’ve eaten at! (wish we had one in Australia!)
Anyway, I resolved to re-create one once we got home – and I was feeling pretty inspired, so it took me less than a week! The flavours came together so nicely, and even though the prep takes some time, it’s definitely something I’ll make again. The pickles can be made beforehand and kept in the fridge, and the satay sauce can be made in advance too. Then the rest is easy!
The satay sauce is great, and will keep in the fridge for up to a week – it will harden, which is great for spreading on these rolls. You could also thin it out a bit and use it as a Gado Gado Sauce, a dipping sauce with crispy vegetables or rice paper rolls, or even cook up a peanut curry (now there’s an idea!!)
The pickled vegetables are wonderful – I just used carrot and cucumber, but you could add daikon radish too if you like.
We used Panko breadcrumbs to coat the tofu, but ordinary breadcrumbs would also work quite well. Then we topped ours with fresh coriander, spring onion, and drizzled it with kecap manis (sweet soy sauce), to give it that extra tang. Add some tabasco too, if you like it hot! Now we don’t have to go all the way to Auckland to eat this delicious dish again! 😉
If you like these Vegan Bahn Mi Rolls, you might also like our Messy Tree Sandwiches or our Chickpea, Pumpkin and Dill Burgers.
If you love the look of these rolls, please share them around with your friends and family! If you try out the recipe, please let us know on Instagram and Facebook!
- 2 carrots julienned
- 1 small Cucumber sliced thinly
- 2 tsp raw sugar
- 1 tsp salt
- 2 Tbsp white wine vinegar
- 1 cup of water
- 1/2 cup coconut cream
- juice of half a lemon
- 1 Tbsp sugar
- 1 Tbsp apple cider vinegar
- Pinch of salt
- 1/2 tsp sesame oil
- 1 tsp fresh ginger
- 1/2 tsp chilli flakes
- 4 Tbsp Crunchy Peanut Butter
- 2 Tbsp boiling water
- 2 Tbsp Cornflour
- 2 Tbsp boiling water
- 1/2 cup Panko breadcrumbs
- 150g firm tofu cut into rectangles
- 1/4 cup peanut oil
- 2 fresh hot dog rolls
- 1/3 cup of Iceberg Lettuce chopped
- 1/3 cup of beanshoots
- 1 sprig of spring onion horizontally chopped finely
- 1 Tbsp fresh coriander finely chopped
- 1 Tbsp crushed peanuts
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Julienne the carrots finely. If you have a grater attachment with your food processor, this would be best, otherwise a multi purpose grater will have the attachment too. Then slice the cucumber thinly (again, a grater is best for this)
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Put the julienned carrot and sliced cucumber into a container. Add the sugar, salt and white wine vinegar (rice wine vinegar would work well here too) into the container, and then add the water and stir around. Let sit for at least an hour (this could also be made a few days earlier and stored in a container in the fridge)
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Add all the ingredients into a medium sized saucepan and whisk until combined. Let cook for around 5 minutes, whisking occasionally. Then take off the heat and spread on the rolls. Save the rest for other recipes, storing in an airtight container in the fridge
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Mix the cornflour and hot water in a bowl. Put the panko breadcrumbs in another bowl. Dip the tofu in the cornflour first and then the breadcrumbs. Heat up the peanut oil in a non stick saucepan and cook the tofu for a few minutes on each side, or until nice and golden browned on each side. Then set aside to use
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Cut the hot dog rolls down the middle, being careful not to cut straight through to the bottom. Then add the lettuce, pickled vegetables (drained well), bean shoots, tofu, and then top with coriander, crushed nuts, spring onions and drizzle with kecap manis. Enjoy!
