Banh mi sandwiches are one of those things I didn’t eat that often when I lived in the states, but now that I can’t find them anywhere, I’m suddenly craving them all the time (go figure). For those who may be unfamiliar with the banh mi sandwich – it’s a Vietnamese sandwich on a French baguette. It’s a product of French colonialism in Indochina, combining ingredients from the French (baguettes, pâté and mayonnaise) with native Vietnamese ingredients, such as cilantro, fish sauce and pickled carrots. It traditionally uses meat as the main ingredient, but you can just as easily find vegetarian and vegan versions. While the traditional way to make banh mi is on a baguette, I decided to make something that was a little easier to transport and eat on the go (which Andrew and I find ourselves doing more and more these days). Instead of meat, I used a combination of the spicy baked tofu and shiitake mushrooms that I use for my miso soba noodle bowls. I also lightly pickled some veggies and whipped up a miso mayo to go with it. Topped off with plenty of fresh cilantro and you have an Asian inspired wrap that’s a perfect lunchtime meal […]