Crispy Tofu Banh Mi
User Reviews
5
Crispy Tofu Banh Mi
Description
The recipe begins by pressing excess moisture from extra-firm tofu, then slicing and marinating it in a mixture of soy sauce, sesame oil, brown sugar, garlic, and vegetable oil. The tofu is pan-fried until browned and crispy on all sides. Meanwhile, a quick pickle of carrots and cucumber is made using rice vinegar, sugar, salt, and warm water to add a bright, acidic crunch.
A sauce blends Greek yogurt, soy sauce, sweet chili sauce, rice vinegar, and sesame oil, providing creamy, tangy, and subtly sweet notes that complement the other ingredients. The sandwich is assembled by layering the tofu, pickled vegetables, jalapeño slices, cilantro leaves, and optional sesame seeds on toasted whole-grain bread slices.
This sandwich presents multiple textures—from the firm, crispy tofu to the crisp vegetables and creamy sauce—offering a satisfying and balanced meal option suitable for lunch or light dinner.
Ingredients
Tofu:
- 14 ounces tofu extra firm, 1 package
- ¼ cup soy sauce less sodium, brand Kikkoman®
- 1 teaspoon sesame oil Kikkoman brand
- 2 teaspoons brown sugar
- 1 clove garlic
- 1 tablespoon vegetable oil
Pickled Vegetables:
- 2 tablespoons rice vinegar Kikkoman® brand
- 2 teaspoons sugar
- 2 tablespoons water warm
- ⅛ teaspoon salt
- 1 carrot peeled and cut into matchsticks
- ½ English cucumber thinly sliced
Sauce:
- ½ cup Greek yogurt reduced fat
- 1 teaspoon soy sauce less sodium, brand Kikkoman®
- 1 tablespoon sweet chili sauce Kikkoman® gluten-free brand
- 1 teaspoon rice vinegar Kikkoman® brand
- ½ teaspoon sesame oil Kikkoman brand
Other:
- 8 lices sprouted grain bread toasted or whole grain bread
- 1 jalapeno pepper thinly sliced
- cilantro leaves
- sesame seeds optional
Instructions
- Press the liquid out of the tofu by placing it on a platelined with paper towels. Place more paper towels on top and then place a skillet on top weighed down with a few cans.
- While the tofu is draining, make the marinade by whisking the soy sauce, sesame oil, sugar, garlic and vegetable oil together in a shallow dish. Once the tofu has draineda lot of liquid, cut it into 8 slices. Marinate the tofu slices in the marinade.
- To make the pickled vegetables, stir the rice vinegar, sugar, water and salt together in a bowl. Add the carrots and cucumber and let them soak for 10 minutes.
- To make the sauce, stir the yogurt, soy sauce, sweet chili sauce, rice vinegar and sesame oil together in a bowl.
- To cook the tofu, heat a large cast iron or other nonstick skillet over medium high heat. Cook the tofu 3-4 minutes on each side until browned. Remove from skillet.
- To assemble the sandwiches, take 4 slices of toast and top each with 2 pieces of tofu. Top the tofu with some pickled carrots and cucumber, sliced jalapeños, cilantro leaves, and sesame seeds, if desired. Spread some sauce on the other 4 pieces of bread and close the sandwiches. Serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 38g | 13% |
| Protein | 15g | 30% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 2mg | 1% |
| Sodium | 1003mg | 42% |
| Potassium | 418mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 2710IU | 54% |
| Vitamin C | 18.3mg | 20% |
| Calcium | 131mg | 13% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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