Tofu Banh Mi Sandwich

5 from 1 vote

This recipe for a Tofu Banh Mi Sandwich features crusty French bread that’s piled high with tender slices of pan-fried tofu, pickled vegetables and fresh herbs for a hearty meal that’s full of flavors, colors and textures!

Prep Time30

Cook Time20

Total Time50

Course: Sandwich

Cuisine: Vietnamese

Diet: Vegan, Vegetarian

Servings: sandwiches

Author: Brita Britnell

Ingredients

For the pickled veggies:

3 carrots peeled and julienne
1 English cucumber julienned
1 teaspoon salt
½ cup rice vinegar
½ cup apple cider vinegar
½ cup water- the rest of the way up with water
2 tablespoons sugar

For the tofu:

1 inch ginger peeled and finely minced
1 clove garlic finely minced
2 tablespoons soy sauce
½ tablespoon sesame oil
½ package of extra firm tofu you want ~7 ounces, sliced into 1/4 inch pieces
1 tablespoon sesame seeds

For the sandwich:

Handful of cilantro lightly chopped
1 jalapeño thinly sliced
2 tablespoons mayo mixed with 1/2-1 tablespoon of sriracha
2 pieces fresh French bread baguette

Instructions

For the pickled veggies:

Ideally, you will make these veggies the day before or even a few days before, but you can make them the same day you make the sandwiches.
In a large mason jar or other container with a lid, add the carrots and cucumber. Pour in the salt, sugar, vinegars, and water. If your jar isn't filled up all the way, you can add in a bit more vinegar and/or fill it the rest of the way up with water. Set in the fridge until ready to use.

For the tofu:

Before starting, pat your tofu try and make sure to remove any excess water.
In a shallow dish, whisk together the ginger, garlic, soy sauce, and sesame oil. Place the strips of tofu in and let it marinate for 10 minutes on each side.
Heat the sesame oil in a large skillet over medium heat. Once hot but not burning, add in the tofu and cook for 4-5 minutes on each side until it's a nice golden brown color.
Once done, take off of the heat, sprinkle with the sesame seeds, and set aside.

To assemble the sandwich:

Toast the bread if you wish (I didn't).
Spread the sriracha mayo on each side of the bread.
Top with a hefty portion of the veggies, about 5 slices per sandwich of the tofu, and finish off with a few slices of jalapeño and a bit of the cilantro.
ENJOY!!

Notes

Add any leftover tofu to an airtight container and place it in the fridge for up to 2-3 days. Rewarm in a skillet on the stovetop or pop it in the microwave to reheat. Reheating tofu in the skillet will crisp it up the best.

I usually buy 1 french baguette and slice it in half for this recipe.

Nutrition