Banh-Mi with Tempeh (Vietnamese sandwich)

Name: Banh-Mi with Tempeh (Vietnamese sandwich)
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 red chilli pepper; 1 piece(s) (approx. 20 g) Ginger; 7 TABLESPOONS light soy sauce; 2 TABLESPOONS Lemon juice; 200 g Tempeh (alternatively smoked tofu); 1/2 Cucumber; 1 collar Radishes; 7-10 Tbsp salt, pepper; 6 Stem(s) Coriander; 120 g mayonnaise; 1 TABLESPOON Tomato ketchup; 2 TABLESPOONS Peanut cream (glass); 2 TABLESPOONS Sunflower oil; 2 Chopsticks (ca. 300 g); 2 TABLESPOONS Roasted onions

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 4

1 red chilli pepper
1 piece(s) (approx. 20 g) Ginger
7 TABLESPOONS light soy sauce
2 TABLESPOONS Lemon juice
200 g Tempeh (alternatively smoked tofu)
1/2 Cucumber
1 collar Radishes
7-10 Tbsp salt, pepper
6 Stem(s) Coriander
120 g mayonnaise
1 TABLESPOON Tomato ketchup
2 TABLESPOONS Peanut cream (glass)
2 TABLESPOONS Sunflower oil
2 Chopsticks (ca. 300 g)
2 TABLESPOONS Roasted onions

Directions

1
For the marinade, clean the chilli, carve lengthwise, remove seeds and wash. Peel the ginger, chop both finely. Mix 6 tablespoons soy sauce, lemon juice, chilli and ginger. Cut Tempeh into slices of approx. 1⁄2 cm thickness and marinate.
2
Cover and leave to stand for approx. 30 minutes, turning once.
3
Wash the cucumber and cut into strips. Clean and wash radishes and cut into thin slices. Mix both with ½ tsp. salt and let it stand for about 10 minutes. Wash the coriander and shake dry, drain.
4
Mix mayonnaise, 1 tablespoon soy sauce, ketchup and peanut cream. Season with salt and pepper.
5
Heat the oil in a frying pan. Remove Tempeh from the marinade and fry in the oil for about 2 minutes until crispy on both sides. First cut baguettes in half, then cut them lengthwise, but not through. Carefully press them apart slightly.
6
Spread the upper and lower cut surfaces with the mayo cream. Spread the vegetables and tempeh into the baguette pieces. Sprinkle with fried onions and coriander and serve immediately.