Can I quick-pickle other vegetables?

Yes! Banh mi sandwiches traditionally have pickled carrots and daikon - a type of white radish. Daikon can be challenging to find so I recommend carrots and onions. You can also quick-pickle regular red radishes, cucumbers, or jalapeños. Alternatively, sub the veg with kimchi.

Substitutes for seasoned rice vinegar?

Seasoned rice vinegar is the perfect pre-mixed pickling liquid because it already contains sugar and salt. If you don’t have it, substitute with plain rice vinegar, apple cider vinegar, or wine vinegar - and stir about 1 teaspoon salt and 2 teaspoons sugar or maple syrup into the brine to make up the difference.

What does the arrowroot do?

Arrowroot is a thickening starch, much like cornstarch. Adding it to this marinade makes the glaze shiny and thick, and helps it coat the tempeh. If you don’t have either starch, skip it - you'll just end up with less glossy tempeh.

Tempeh Banh Mi - The New Baguette

Description

This tempeh banh mi features quick-pickled vegetables, cucumbers, and cilantro.

Ingredients

Scale

For the Quick-Pickled Vegetables

3/4 cup seasoned rice vinegar* (see note below)
1/2 cup water
1 medium carrot, peeled and cut into thin matchsticks
1 small red onion, peeled and cut into thin rings

For the Tempeh and Assembly

2 tablespoons soy sauce
2 tablespoons pure maple syrup
1 tablespoon seasoned rice vinegar
1 tablespoon toasted sesame oil
1 teaspoon garlic powder
One 8-ounce package of tempeh, cut into 1/3-inch-thick strips
About 2 tablespoons avocado oil or another neutral oil, for frying
1/2 teaspoon arrowroot starch or cornstarch*
1 baguette, cut into 4 pieces, halved lengthwise, and lightly toasted
4 tablespoons mayonnaise
2 Persian cucumbers, thinly sliced lengthwise
2 generous handfuls of cilantro

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Instructions

Start by pickling the vegetables. In a bowl or mason jar, combine 3/4 cup rice vinegar with 1/2 cup water. Toss in the carrots and onions, making sure they’re fully submerged. Cover and set aside for 30 minutes.
Meanwhile, marinade the tempeh. In a medium shallow dish, combine 2 tablespoons each soy sauce and maple syrup, 1 tablespoon each seasoned rice vinegar and sesame oil, and 1 teaspoon garlic powder with 2 tablespoons water. Stir to combine. Add the tempeh and gently toss to coat. Set aside for 15 minutes, tossing again halfway through to make sure it’s marinating evenly.
Heat a large non-stick skillet over medium-low heat and add enough oil to lightly coat the bottom. Add the tempeh in a single layer (reserve the marinade) and cook until browned, about 3 minutes per side.
While the tempeh cooks, whisk 1/2 teaspoon arrowroot or cornstarch, if using, to the reserved marinade. When the tempeh is ready, add the marinade and cook just until it thickens a bit, about 30 seconds.
To assemble, spread 1 tablespoon of mayo on each quarter of the baguette. Top with 4-5 tempeh strips, pickled vegetables, cucumbers, and cilantro.

Notes

If you don’t have seasoned rice vinegar, substitute with plain rice vinegar, apple cider vinegar, or wine vinegar – and stir about 1 teaspoon salt and 2 teaspoons sugar or maple syrup into the brine to make up the difference.
Adding arrowroot or cornstarch to the reserved marinade makes it thick and shiny, and helps it stick to the tempeh. If you don’t have any, it’s fine to skip it.

Nutrition

Serving Size: 1 sandwich
Calories: 440
Carbohydrates: 52.9 g
Fiber: 1.6 g
Protein: 16.8 g