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Tempeh Bánh Mì

Our VEGAN take on a classic from the land of VIET-nom-nom-nom


3/4 cup apple cider vinegar

1 1/2 cups filtered water

1 tablespoon raw sugar

2 teaspoons fine sea salt

1 small carrot, peeled and cut into matchsticks

1 small red onion, thinly sliced

1/4 daikon, peeled and cut into matchsticks

-Cover and let sit for 1 hour. -


2-3 TBSP soy sauce

2 TBSP "fish sauce"

2 cloves crushed garlic

2 TBSP sriracha

Juice of 2 limes

1 TBPS white sugar

Defrost a block of PURA TEMPEH and cut into thirds. This recipe can make two sandwiches easy, so place 1/3 back in the fridge for later and then slice up the other 2/3s into strips. Plop these strips in the marinade and set it in the fridge for an hour or so. If you have a SOUS-VIDE cooker, go ahead and submerge your marinade and SOUS-VIDE it at 56 degrees C for about an hour.

- 1 Hour Later-

Fry marinated tempeh in canola oil for a couple minutes on both sides


4 TBSP Vegan Egg Free Mayonnaise

2 TBSP Sriracha (more or less to taste)



Cut 1 baguette into 4 pieces, halved lengthwise and lightly toasted

Spread SRIRACHA AIOLI on both sides of your toasted baguette

Thinly slice CUCUMBERS and place on the bottom of your sandwich

Place fried and marinated TEMPEH on top of cucumber slices

Add the PICKLED VEGGIES to the sandwich after draining a bit of the liquid

Top with fresh CILANTRO.




Ăn ngon miệng nhé!

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