Bánh Mì Đậu Hủ Nâm Ngũ Vị (Five-Spice Tofu and Mushroom Bánh Mì)
Taking inspiration from traditional bánh mì, chefs Sara Lee and Rod Dyquiangco continue to expand their menu to include more plant-based options at their contemporary Toronto café, Rustle & Still. In this recipe, tofu and mushrooms soak up a sweet and savoury sauce made from pantry staples including soy sauce and five-spice powder.
Total 30 min