Tempeh Avocado Banh Mi
Delicious Vietnamese sandwiches readily available in most cities and a longtime favorite of the broke-but-discerning foodie
Tempeh Avocado Banh Mi (brokeassgourmet.com / June 24, 2014)
Combine the soy sauce, lime juice, garlic, ginger, and honey or sugar in a medium bowl. Whisk until incorporated.
Add the sliced tempeh to the bowl and let marinate for at least 20 minutes (up to an hour).
While the tempeh marinates, whisk together the mayonnaise and Asian chili sauce. Refrigerate until ready to use.
To cook the tempeh, heat the oil in a large frying pan over medium-high heat. Fry the tempeh for about 3 minutes on each side, until golden-brown and lightly crisp on the edges. Remove from heat.
To assemble the sandwiches, split each roll lengthwise, leaving the seam intact, so it opens like a book.
Divide the mayonnaise mixture between the 4 rolls, spreading it on both sides of each roll.
On each roll, layer tempeh, avocado, cucumber, carrot, and cilantro.
Serve sliced in half with more chili sauce on the side.
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