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Tofu Banh Mi Sandwich

Crispy Tofu Banh Mi Sandwich with Zesty Pickled Veggies

This Crispy Tofu Banh Mi Sandwich offers a vegan twist on a Vietnamese classic with crispy tofu and zesty pickled veggies.
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Prep Time 30 minutes
Cook Time 10 minutes
Marinating Time 1 hour
Total Time 1 hour 40 minutes
Servings: 2 sandwiches
Course: Lunch
Cuisine: Vietnamese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu
  • 1 block Extra Firm Tofu Avoid silken tofu as it will become mushy.
  • 2 tablespoons Soy Sauce Consider using tamari for a gluten-free option.
  • 1 tablespoon Fresh Grated Lemongrass Optional but highly recommended.
  • 1 tablespoon Sesame Oil Using olive oil may alter the flavor.
  • 1 tablespoon Fresh Grated Ginger Use ground ginger if fresh isn't available.
  • 1 teaspoon Sugar Maple syrup can be a great alternative.
For the Pickled Veggies
  • 1/2 cup Rice Vinegar Substitute with apple cider vinegar for a twist.
  • 1 cup Shredded Carrots Adds delightful crunch.
  • 1 cup Sliced Cucumber Brings a refreshing bite.
  • 1 piece Jalapeno Deseed for less heat.
For the Sauce
  • 1/2 cup Mayonnaise Opt for vegan mayo to keep it plant-based.
  • 2 tablespoons Sriracha Feel free to use your favorite hot sauce.
  • 1 tablespoon Lime Juice Fresh is best for added vibrance.
For the Sandwich Assembly
  • 2 pieces Small Baguettes Vietnamese baguettes are ideal.
  • 1/4 cup Cilantro Boosts freshness.

Equipment

  • tofu press
  • nonstick skillet
  • mixing bowl

Method
 

Preparation
  1. Slice the extra firm tofu into four long slabs, aiming for approximately ¾ inch thick.
  2. Press the tofu slabs for at least 15 minutes using a tofu press or a heavy pan.
  3. Whisk together soy sauce, sesame oil, grated ginger, sugar, and optional lemongrass. Add the pressed tofu and marinate for at least 1 hour.
  4. Combine rice vinegar, sugar, and water in a bowl. Stir until the sugar dissolves, then add shredded carrots and sliced cucumbers. Marinate for at least 1 hour.
  5. Heat a nonstick skillet over medium-high heat. Cook marinated tofu slabs for 4-5 minutes on each side until golden brown and crispy.
  6. Slice your small baguettes open and spread a layer of the Sriracha mayo mixture. Fill with crispy tofu, pickled vegetables, and cilantro.

Nutrition

Serving: 1sandwichCalories: 400kcalCarbohydrates: 45gProtein: 20gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 600mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 2000IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Enjoy your Tofu Banh Mi Sandwich fresh. Store leftovers in an airtight container for up to 3 days. Reheat in a toaster oven for best texture.

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