Banh Mi Sandwich
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Course
Main Course
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Cuisine
Vietnamese
Banh Mi Sandwich
Description
This Banh Mi Sandwich presents a tofu-centered version of the classic Vietnamese sandwich, using marinated extra-firm tofu for savory protein. The tofu slices absorb a marinade of olive oil, tamari, lime juice and zest, garlic, and ginger, lending tangy and umami notes. Cooking the tofu in a hot nonstick skillet allows for a browned exterior while keeping the interior tender.
The sandwich is assembled on crusty baguette pieces spread with spicy mayonnaise and layered with fresh cilantro. Pickled vegetables made from daikon, carrots, cucumber, and jalapeño are prepared by soaking in a mixture of rice vinegar, water, sugar, and salt. These pickles contribute acidity, sweetness, and crunch, providing contrast to the creamy mayo and tofu.
Adjustments to the pickles can be made by substituting daikon with red radishes or omitting it. The jalapeño quantity is adjustable for spice tolerance. This composition results in a sandwich that balances textures and flavors appropriate for a lunch or casual meal.
Ingredients
- 1 (14-ounce) package extra-firm tofu
- extra-virgin olive oil for the pan
- 4 baguette sliced in half, pieces
- mayonnaise spicy
- cilantro fresh
Pickled Veggies
- 1 daikon radish sliced into matchsticks, small
- 2 carrot sliced into matchsticks, small
- ½ cucumber seeded and sliced into matchsticks, small
- ½ jalapeno pepper thinly sliced
- ⅓ cup rice vinegar plus more as needed
- ⅓ cup water plus more as needed
- cane sugar
- salt sea salt
Tofu Marinade
- 1 tablespoon olive oil
- 2 tablespoons tamari
- lime juice juice of ½ lime
- ½ teaspoon lime zest
- 1 garlic minced, clove
- ½ teaspoon ginger fresh, minced
- black pepper freshly ground
Instructions
- Make the pickles ahead: Place the daikon, carrots, cucumbers, and jalapeños in a medium jar with the vinegar and water and pinches of sugar and salt. If the liquids don’t cover the veggies, add more water and vinegar if necessary. Let chill for at least an hour, or store in the fridge for up to a week.
- Drain the tofu and slice it into ½-inch slices. Place it on a towel and gently pat dry to remove excess water.
- Make the marinade: In a small bowl, whisk together the olive oil, tamari, lime juice and zest, garlic, ginger, and pepper.
- Place the tofu in a shallow pan and pour the marinade on top. Flip the tofu to fully coat it, adding more tamari if necessary. Let the tofu marinate for at least 15 minutes.
- Heat a nonstick skillet to medium-high heat. Add a little oil to the pan and place the tofu pieces with enough space between each so that they’re not too crowded, working in batches if necessary. Without moving the tofu slices around too much, let them cook for a few minutes per side until they’re deeply golden brown and caramelized around the edges. Remove from heat and season to taste.
- Assemble sandwiches on the baguette with the spicy mayo, tofu slices, pickled veggies, and cilantro.
Notes
- If daikon is unavailable, use red radishes or omit it from the pickled vegetables.
- Adjust jalapeño quantity to control the spiciness according to preference or sensitivity.
User Reviews
Overall Rating
5
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