Vietnamese Banh Mi Inspired Wrap
Spicy, umami, fresh, vibrant and wholesome: this banh mi inspired wrap is going to become your new favourite summer lunch cause it’s just so, so good ♡
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The burrito’s main component is tofu which is marinated in a mix of soy sauce, crunchy peanut butter, red chilli sauce, toasted sesame oil and seeds, vinegar, honey, garlic, ginger and red chilli flakes: making it spicy, salty, umami and just a little bit sweet and so balanced. I panfry the tofu until it’s golden and crisp on the outside and for the pickled veggies, I used carrots and bell peppers since radish aren’t in season but honestly, anything with a good crunch works here. There’s also a spicy mayo made with red chilli sauce, mayo and lemon juice that ties everything together and between the fresh herbs, cucumbers and the warmth of the tortilla, it all just balances really well: bold, wholesome and hearty but still light and refreshing- perfect for a summer lunch!
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Vietnamese Banh Mi Inspired Wrap
servings
3 burritos
prep time
30 min
cook time
10 min
Ingredients
Spicy Umami Tofu
- 1 block (200 g) tofu, sliced
- 1/4 cup soy sauce
- 1-2 tbsp red chilli sauce (or sriracha)
- 1 tbsp vinegar
- 1 tbsp peanut butter
- 1/2 tbsp toasted sesame oil
- 1 tsp brown sugar
- 1 tbsp garlic, grated
- 1 tbsp ginger, grated
- 1 tbsp red chilli flakes
- 1 tbsp sesame seeds
Pickled Veggies
- 1 carrot, thinly sliced
- 1/4 red bell pepper, sliced
- 1/4 yellow bell pepper, sliced
- 1/4 green bell pepper, sliced
- 3 french beans
- 3 garlic cloves
- 1 inch ginger, sliced
- 1/2 tsp black peppercorns
- 1/4 cup white vinegar
- 1/2 cup water
- 1 tbsp sugar
- 1/2 tbsp salt
Spicy Mayo
- 3 tbsp mayonnaise
- 2 tbsp red chilli sauce (or sriracha)
- juice of 1 lemon
More
- 3 tortillas
- fresh cucumbers, sliced
- pickled jalapeno
- fresh herbs: coriander + mint + basil
Instructions:
-
Make the Pickled Veggies: We start with pickling the veggies so they have time to sit, this step is even better if you do it a day or two in advance. Thinly slice a carrot and add a tablespoon of salt to it. Let this sit for 30 minutes so the carrots soften a bit and then rinse the carrots really well. Add them to a clean glass jar along with thinly sliced red, green and yellow bell peppers or any veggies of your choice. I would’ve loved to add some radish too but it’s sadly not in season right now.
In a small saucepan, heat vinegar, water, sugar and salt and stir until the sugar and salt dissolve completely and then pour this mixture into the jar over the veggies. Let it cool completely, cover and refrigerate. These quick pickled veggies will stay good for up to 2 weeks in the fridge and are great to have on hand. -
Marinate and Cook the Tofu: Take a block of tofu and slice it into not too thick pieces. In a bowl, whisk together soy sauce, crunchy peanut butter, toasted sesame oil, grated ginger, minced garlic, red chilli flakes, a splash of vinegar, red chilli sauce, brown sugar and some sesame seeds. Whisk till the marinade is well combined and even. Add the tofu slices and gently coat each piece with the marinade.
You can cook the tofu immediately but it’s even better if you let it sit in the fridge for atleast an hour so the flavours soak in. When ready to cook, heat a pan and place the tofu slices on it, letting them cook for 3–4 minutes on each side until golden and crisp. - Make the Spicy Mayo: In a small bowl, mix mayonnaise, red chilli sauce and the juice of a lemon. This quick sauce adds creaminess and heat while the lemon juice helps cut through all the richness.
- Assemble the Burrito: On a clean surface, lay down your tortilla. Add a generous layer of the cooked tofu, pickled veggies, sliced cucumber, a few pickled jalapeños and lots of fresh herbs, I used a mix of coriander, mint and basil. Drizzle the spicy mayo on top. Wrap it up like a burrito, tuck in the sides and roll tightly. Then toast it lightly on a pan until the outside is golden and slightly crisp. Slice in half and serve with extra sauce on the side. So easy, so fresh and honestly just so satisfying.
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