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Tofu Banh Mi Recipe

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★★★★★

4.7 from 104 reviews

A vibrant and flavorful Tofu Banh Mi sandwich featuring marinated and pan-fried tofu, tangy pickled vegetables, fresh herbs, and a spicy vegan mayo, all nestled inside a crispy baguette for a satisfying Vietnamese-inspired vegetarian meal.

Ingredients

Scale

Tofu and Marinade

  • 1 (14-ounce) block extra-firm tofu, drained and sliced into 8 equal slabs
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp maple syrup
  • 3 cloves garlic, peeled
  • 3-inch piece lemongrass, roughly chopped
  • 1/2-inch piece fresh ginger
  • 1/3 cup cilantro, leaves and tender stems, roughly chopped
  • 3/4 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp vegetable oil (for frying)

Pickled Vegetables

  • 1 small carrot, julienned (about 1 cup)
  • 1 small daikon, julienned (about 1 cup)
  • 1/2 small red onion, thinly sliced (about 1/2 cup)
  • 1 cup unseasoned rice wine vinegar
  • 3 tbsp maple syrup
  • 2 tsp kosher salt

Spicy Mayo

  • 1/4 cup vegan mayonnaise
  • 1 tbsp Sriracha

Sandwich Assembly

  • 1 baguette, halved lengthwise and cut into 4 equal portions
  • 2 cups cilantro, tough ends removed
  • 1 cup basil leaves
  • 1 small cucumber, thinly sliced
  • 2 jalapeños, seeds removed for less heat, thinly sliced

Instructions

  1. Dry the tofu: Line a baking sheet with a clean kitchen towel folded in half. Lay tofu slices in a single layer. Cover with another clean kitchen towel and a baking sheet. Place a heavy pot on top to press out as much liquid as possible, about 15-20 minutes.
  2. Make pickled vegetables: In a medium bowl, combine the julienned carrot, daikon, red onion, rice wine vinegar, maple syrup, and salt. Stir until the salt dissolves completely, then press the vegetables down to submerge them as much as possible in the pickling liquid. Set aside to marinate while preparing other components.
  3. Prepare spicy mayo: In a small bowl, mix together the vegan mayonnaise and Sriracha until smooth and well combined. Adjust spice level as desired.
  4. Make marinade: Using a blender or immersion blender, blend together soy sauce, sesame oil, maple syrup, garlic, lemongrass, ginger, cilantro, kosher salt, and black pepper until the mixture becomes smooth and aromatic.
  5. Marinate tofu: Transfer the pressed and dried tofu slabs onto a large plate. Pour the marinade over the tofu and gently turn each piece to coat evenly. Let it sit for about two minutes to absorb some flavor.
  6. Cook tofu: Heat vegetable oil in a large skillet over medium heat until shimmering. Gently shake off excess marinade from the tofu (reserve marinade). Place tofu in the skillet and cook without moving until browned and releasing easily from the pan, about 3 minutes per side. After frying, transfer tofu back into the reserved marinade and let it soak for at least 10 minutes to deepen flavor.
  7. Assemble sandwiches: Spread each baguette portion generously with the spicy mayo. Layer on the marinated tofu, fresh cilantro, basil leaves, a good helping of pickled vegetables (drained of excess liquid), sliced cucumber, and jalapeño slices. Serve immediately and enjoy the vibrant layers of texture and flavor.

Notes

  • Pressing the tofu properly is crucial to remove excess moisture, allowing it to absorb the marinade better and brown nicely.
  • For milder heat, remove jalapeño seeds completely or reduce the quantity used.
  • Pickled vegetables can be made a day ahead and refrigerated for extra tanginess.
  • Use a crusty baguette to create the authentic texture and hold all sandwich fillings well.
  • This recipe is vegan-friendly and can be made gluten-free by substituting the baguette with a gluten-free bread option.

Keywords: Tofu Banh Mi, Vietnamese sandwich, vegan banh mi, marinated tofu, pickled vegetables, spicy mayo, plant-based sandwich

Find it online: https://kitchenbyclara.com/tofu-banh-mi-recipe/