Katsu Bahn Mi

Makes about 4 servings


Note: You can make the following up to 3 days ahead: Aioli, Pickles and Tofu.


1/4 cup vegan mayo, vegan sour cream or soft tofu

2 tablespoons ketchup

2 tablespoons vegan worcestershire sauce

2 teaspoons coarse sugar (or 1 1/2 teaspoons granulated sugar)


1/4 cup hot water

1 tablespoon coarse sugar (or 2 1/2 teaspoons granulated sugar)

1/2 teaspoon sea salt

1/4 cup rice vinegar

1 medium cucumber, peeled, seeded and sliced


1 (14-ounce) package firm tofu, pressed for 1 hour

2 cups water

3 tablespoons nutritional yeast

1 teaspoon dried parsley

1/2 teaspoon sea salt

1/2 teaspoon dried thyme

1/2 teaspoon dried sage


1 cup panko breadcrumbs

6 tablespoons aquafaba or nondairy milk

1/4 cup all-purpose flour or cornstarch

1 teaspoon minced garlic

1 teaspoon finely grated ginger


4 hoagie or banh mi rolls

Slices of jalapeno

Cilantro or basil

1. Aioli: Combine the mayo, ketchup, worcestershire, and sugar in a small bowl. Mix well and set aside. If using tofu, blend well in a small blender.

2. Pickles: Add the hot water to a small bowl. Stir in the sugar and salt and mix to dissolve. Add the vinegar and cucumbers and stir to mix. Press the cucumbers down into the brine. Set aside for an hour or 3 days.

3. Tofu: Cut the tofu into 1/2-inch slices the long way (so that you have long thin slices of tofu). Heat the water, yeast, parsley, salt, thyme, and sage in a medium pot over medium heat. Bring to boil and add the tofu. Simmer for 10 minutes and set aside for at least an hour or up to 3 days.

4. Katsu: Combine the panko with salt and black pepper, to taste, in a shallow bowl and set aside. Combine the aquafaba, flour, garlic and ginger in a shallow bowl. Mix well. Dredge the tofu in the liquid mixture and then dredge in the panko. Spray with oil and add to the air fryer (or oven, preheated to 375-degrees F). Set the airfryer to 390 degrees and cook for 15 minutes or until golden and crisp.

5. Make the sandwiches by toasting the bread, spreading with the tonkatsu aioli, adding a tofu to cover the roll, adding the cucumbers (drained), jalapenos and herbs. Serve.

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