Ingredients (4 servings):
Báhn mì:
250 g tempeh
1dl favorite bbq sauce
0.5dl water
2.5dl shredded cabbage
2.5dl shredded carrot
0.5dl white vinegar (12%)
1 dl sugar
2 dl boiling water
1 red chili, sliced
4 mini baguettes
1 dl mayonnaise
1 cucumber, thinly sliced
cilantro leaves (Can be skipped if you are crazy like my friend ;) )
How to:
Slice tempeh into 4 slices. Whisk together your favorite bbq sauce with 0.5dl water, and marinate tempeh in the mixture until you are ready to use it (at least 30 minutes).
Toss together shredded cabbage and carrot in a bowl. In a separate bowl, add the boiling water, sugar, vinegar and chili and combine until sugar has dissolved. Pour the mixture over the cabbage and carrot so they are submerged. Refrigerate until ready to assemble sandwiches (again at least 30 minutes).
Preheat the oven to 175°C.
Lay marinated tempeh slices onto a parchment lined baking sheet and bake for 20 minutes, flipping the slices halfway through baking time and using extra marinade to baste them once or twice.
Prepare the baguettes by spreading 1 tbsp of mayonnaise on the inside of each side of the bun.
Shake excess liquid off of the pickled cabbage and carrot, and place a small handful on the bottom bun. Place a couple slices of baked tempeh on top and add cucumber and cilantro.