Banh Mi Sandwich with Crispy Marinated Tofu and Pickled Veggies Recipe
Introduction
The Banh Mi sandwich is a vibrant Vietnamese classic that combines crispy baguette with flavorful marinated tofu, crunchy pickled vegetables, and fresh herbs. This vegetarian take is both satisfying and full of bold, tangy flavors that will brighten your lunch or dinner.
Ingredients
- 1 (14-ounce) package extra-firm tofu
- Extra-virgin olive oil (for the pan)
- 4 baguette pieces (sliced in half)
- Spicy mayo
- Fresh cilantro
- 1 small daikon radish (sliced into matchsticks)
- 2 small carrots (sliced into matchsticks)
- ½ small cucumber (seeded and sliced into matchsticks)
- ½ jalapeño pepper (thinly sliced)
- ⅓ cup rice vinegar (plus more as needed)
- ⅓ cup water (plus more as needed)
- Cane sugar
- Sea salt
- 1 tablespoon olive oil
- 2 tablespoons tamari
- Juice of ½ lime
- ½ teaspoon lime zest
- 1 garlic clove (minced)
- ½ teaspoon minced fresh ginger
- Freshly ground black pepper
Instructions
- Step 1: Prepare the pickled vegetables by placing the daikon, carrots, cucumber, and jalapeños into a medium jar. Add the rice vinegar, water, and pinches of cane sugar and sea salt. If the liquid does not fully cover the vegetables, add more water and vinegar as needed. Chill for at least one hour or store in the fridge for up to a week.
- Step 2: Drain the tofu and slice it into ½-inch thick pieces. Pat dry gently with a towel to remove excess moisture.
- Step 3: In a small bowl, whisk together the olive oil, tamari, lime juice, lime zest, minced garlic, minced ginger, and freshly ground black pepper to create the marinade.
- Step 4: Place the tofu slices in a shallow pan and pour the marinade over them. Flip the tofu to ensure all sides are coated. Add more tamari if desired. Let it marinate for at least 15 minutes.
- Step 5: Heat a nonstick skillet over medium-high heat and add a small amount of oil. Place the tofu slices in the pan with space between them so they don’t crowd. Cook each side for a few minutes without moving them too much until golden brown and caramelized around the edges. Remove from heat and season to taste.
- Step 6: To assemble, spread spicy mayo on the baguette halves. Layer with tofu slices, pickled vegetables, and fresh cilantro. Serve immediately and enjoy your homemade Banh Mi sandwich.
Tips & Variations
- For extra crispiness, press the tofu for at least 30 minutes before slicing to remove more moisture.
- Substitute tamari with soy sauce if gluten-free ingredients are not required.
- Add sliced avocado or pickled jalapeños for extra creaminess or heat.
- Use a toasted baguette for added crunch and texture.
Storage
Store leftover tofu and pickled vegetables separately in airtight containers in the refrigerator for up to 3 days. Assemble sandwiches just before serving to keep the bread from becoming soggy. Reheat tofu in a skillet over medium heat to restore crispiness before assembling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular soy sauce instead of tamari?
Yes, regular soy sauce can be used as a substitute, but tamari is preferred for a gluten-free option and a slightly richer flavor.
How long can the pickled vegetables last?
The pickled vegetables can be stored in the refrigerator for up to one week. Their flavor deepens the longer they sit, making them even tastier over time.
Print
Banh Mi Sandwich with Crispy Marinated Tofu and Pickled Veggies Recipe
- Total Time: 35 minutes
- Yield: 4 sandwiches 1x
- Diet: Vegan
Description
This vibrant Banh Mi Sandwich recipe features crispy marinated tofu, tangy pickled vegetables, and fresh herbs all layered on a crusty baguette. A perfect plant-based twist on the classic Vietnamese sandwich, it balances savory, spicy, and tangy flavors with a satisfying crunch and creamy spicy mayo.
Ingredients
Pickled Vegetables
- 1 small daikon radish, sliced into matchsticks
- 2 small carrots, sliced into matchsticks
- ½ small cucumber, seeded and sliced into matchsticks
- ½ jalapeño pepper, thinly sliced
- ⅓ cup rice vinegar
- ⅓ cup water
- Cane sugar, pinches as needed
- Sea salt, pinches as needed
Tofu and Marinade
- 1 (14-ounce) package extra-firm tofu
- 1 tablespoon olive oil
- 2 tablespoons tamari
- Juice of ½ lime
- ½ teaspoon lime zest
- 1 garlic clove, minced
- ½ teaspoon minced fresh ginger
- Freshly ground black pepper, to taste
- Extra-virgin olive oil, for pan
Assembly
- 4 baguette pieces, sliced in half
- Spicy mayo
- Fresh cilantro leaves
Instructions
- Make the Pickled Vegetables: Combine daikon, carrots, cucumbers, and jalapeños in a medium jar. Add rice vinegar, water, sugar, and salt so the liquid covers the veggies. Add more vinegar or water if necessary. Chill in the fridge for at least an hour or up to a week for flavors to develop.
- Prepare the Tofu: Drain the tofu and slice it into ½-inch thick pieces. Pat gently with a towel to remove excess moisture to ensure better caramelization.
- Make the Marinade: In a small bowl, whisk together olive oil, tamari, lime juice, lime zest, minced garlic, minced ginger, and freshly ground black pepper until well combined.
- Marinate the Tofu: Place tofu slices in a shallow dish or pan and pour the marinade over them. Flip the tofu pieces to coat evenly. Add extra tamari if needed. Let the tofu marinate for at least 15 minutes to absorb flavors.
- Cook the Tofu: Heat a nonstick skillet over medium-high heat with a little oil. Arrange tofu slices in the pan without crowding them. Cook undisturbed for a few minutes until the underside is golden brown and caramelized, then flip and cook the other side similarly. Remove from heat and season with additional seasoning if desired.
- Assemble the Sandwiches: Spread spicy mayo on the bottom halves of the baguette pieces. Layer the tofu slices, then the pickled vegetables, and finish with fresh cilantro leaves. Top with the other halves of the baguettes and serve immediately.
Notes
- Pressing tofu before slicing helps remove excess moisture for better texture.
- Pickled vegetables can be prepared a day ahead for enhanced flavor.
- Adjust the spicy mayo amount according to heat preference.
- Use gluten-free tamari to make this recipe gluten-free.
- For a more authentic flavor, try adding a splash of soy sauce or hoisin sauce to the marinade.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: Vietnamese
Keywords: Banh Mi, Vietnamese sandwich, tofu banh mi, vegan sandwich, pickled vegetables, tofu marinade, spicy mayo, plant-based sandwich
