Tempeh Banh Mi

Tempeh Banh Mi


1 baguette for two people/ amount of topping as desired

For the sandwich

  • your favourite baguette
  • 2 domingo tempehs (for marinated version check the ingredients below)
  • a bit of oil for frying the tempeh (I prefer sunflower oil or similar)
  • (quick) pickled carrots & onions
  • thinly sliced cucumber
  • cilantro (if desired)
  • spring onions
  • vegan mayonnaise
  • sriracha sauce
  • hoisin sauce

For the tempe

(you can skip this if you don’t want to marinade the tempeh)

  • two of your delicious fresh domingo tempeh
  • 1 tablespoon soy sauce
  • 1 teaspoon lime juice
  • 1 teaspoon sesame oil
  • 1/4 teaspoon crushed chilli flakes
  • 1 teaspoon (or as preferred) chopped ginger


The recipe is quite straightforward. Start with step #5 if you don’t want to marinate your tempeh prior.

  1. Cut about half of thumb-size piece of ginger and chop it up into nice little cubes. Or any shape preferred.
  2. Mix together soy sauce, lime juice, sesame oil, crushed chilli flakes and chopped ginger in a bowl using a whisk.
  3. Cut the tempeh into finger-thick slices and add to the soy sauce mixture.
  4. Marinade the tempeh in the sauce for around 10 - 20 min
  5. Cut your sandwich toppings (cucumber, cilantro, spring onions) into fine slices while the tempeh is marinating.
  6. Heat up a medium-sized pan on your stovetop and fry the marinated tempeh from both sides equally until crispy on the outside.
  7. Briefly toast the baguette, and add your desired amount of mayonnaise to the bottom piece.
  8. Add your fresh ingredients which you cut prior to your baguette.
  9. Add the tempeh, pickled carrots and onions to the baguette.
  10. Spice it up with some siracha and add some hoisin sauce for the umami flavour!
  11. ENJOY!