Bánh Mì Xíu Mại Chay

Bánh Mì Xíu Mại Chay is a delightful vegetarian take on the traditional Vietnamese bánh mì, featuring savory plant-based meatballs made from tofu and mushrooms. Served in a crispy baguette with fresh herbs and vegetables, this dish is both satisfying and packed with flavor.

Ingredients

• Firm tofu - 200 grams
• Mushrooms (shiitake or button) - 100 grams, finely chopped
• Carrot - 1 medium, grated
• Green onion - 2, finely chopped
• Garlic - 2 cloves, minced
• Soy sauce - 2 tablespoons
• Cornstarch - 2 tablespoons
• Ground black pepper - 1/2 teaspoon
• Vegetable oil - 2 tablespoons (for frying)
• French baguette - 2 small
• Cucumber - 1 small, sliced thinly
• Fresh cilantro - a handful
• Pickled carrots and daikon (optional) - 50 grams
• Chili sauce (optional) - to taste

Steps

1. Press the tofu to remove excess moisture for about 15 minutes, then crumble it into a large mixing bowl.
2. In the bowl with the crumbled tofu, add the finely chopped mushrooms, grated carrot, green onion, minced garlic, soy sauce, cornstarch, and black pepper. Mix until well combined.
3. Form the mixture into small meatballs, about 2.5 cm in diameter.
4. Heat the vegetable oil in a frying pan over medium heat. Add the meatballs and fry for about 5-7 minutes, turning occasionally, until they are golden brown and cooked through.
5. While the meatballs are cooking, slice the baguettes in half lengthwise without cutting all the way through, creating a pocket.
6. Once the meatballs are done, place them inside the baguettes. Top with sliced cucumber, fresh cilantro, and pickled carrots and daikon, if using.
7. Drizzle with chili sauce if desired, and serve immediately.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 50 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.3 L

Health Benefits

• Rich in plant-based protein from tofu and mushrooms.
• High in fiber and vitamins from fresh vegetables.

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