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Banh Mi Sandwich
5 from 236 votes

Banh Mi Sandwich

The Banh Mi Sandwich recipe features marinated tofu layered in a baguette with fresh cilantro, spicy mayonnaise, and pickled vegetables including daikon, carrots, cucumber, and jalapeño. The tofu is sliced, marinated in a mix of olive oil, tamari, lime juice, garlic, and ginger, then pan-cooked for a flavorful filling. The pickled veggies add brightness and crunch, balancing the rich tofu and creamy sauce in the sandwich.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4
Course: Main Course
Cuisine: Vietnamese

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

    Cup of Yum
  1. 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.
  2. Drain the tofu and slice it into ½-inch slices. Place it on a towel and gently pat dry to remove excess water.
  3. Make the marinade: In a small bowl, whisk together the olive oil, tamari, lime juice and zest, garlic, ginger, and pepper.
  4. 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.
  5. 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.
  6. 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.