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
Scale
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
