Curried Tofu Banh Mi Recipe
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Pickling time
1 hr
-
Total Time
40 mins
-
Servings
3
-
Calories
369 kcal
-
Course
Main Course, Snacks
-
Cuisine
Vietnamese, gluten-free
Curried Tofu Banh Mi Recipe
Description
This recipe presents Curried Tofu Banh Mi, combining several components to create a layered sandwich. The tofu is pressed, sliced, then pan-fried until golden and cooked in a thickened coconut cream curry sauce seasoned with curry powder, soy sauce, garlic powder, and maple syrup for a balanced sweet and savory profile. The pickled vegetables consist of carrots, cucumber, and optional daikon radish and jalapeño, which are submerged in a tangy mixture of rice wine vinegar, water, salt, and maple syrup for at least an hour to crisp and flavor them.
The coconut curry sauce is made separately by thickening coconut milk with flour and spices to create a creamy, slightly spiced drizzle that coats the tofu, intensifying the curry flavors. The sandwich assembly includes the drained pickled veggies, the curried tofu slices, fresh herbs like cilantro or mint for brightness, and lettuce or baby greens for crunch, all packed into a baguette or bread, optionally toasted for texture contrast.
Variants allow adding lemongrass to the curry sauce or substituting vegan mayo for a different dressing. There are also suggestions for soy-free and gluten-free adaptations by swapping tofu types, sauces, or bread. This recipe yields a complex sandwich with creamy, tangy, spicy, and fresh layers suitable as a satisfying meal.
For best results, pickle vegetables well in advance and press tofu thoroughly before cooking. Pan-frying the tofu in coconut cream sauce helps it absorb flavors while maintaining a crisp exterior, enhancing texture and taste.
Ingredients
Pickled veggies:
- 1/2 cup rice wine vinegar , or sub apple cider vinegar or white vinegar
- 1/3 cup water hot
- 1/4 tsp salt sea salt
- 1 tsp maple syrup
- 2/3 cup carrot thinly sliced or shredded
- 1/2 cup cucumber sliced
- 1/2 cup daikon radish optional, shredded or thinly sliced or white radish
- 1 jalapeño optional, thinly sliced
Curried Tofu:
- 14 oz firm tofu pressed for atleast 20 mins, or extra firm tofu
- 1 tsp curry powder , less or more to preference
- 1.5 tsp soy sauce or tamari
- 1 tsp maple syrup or sugar
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 3 tbsp coconut cream (scoop from a can of full fat coconut milk)
Coconut curry sauce:
- 3/4 cup coconut milk
- 1/2 tsp flour , rice flour for glutenfree
- 1/2 tsp curry powder
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp sugar
Other:
- cilantro or mint or both
- lettuce or crunchy baby greens
- bread or baguettes
Instructions
- Pickle the vegetables: Combine the vinegar, water, salt, sweetener in a thin tall or shallow wide container with a lid. Mix well. Add the veggies and press down to submerge. Close the lid and chill for atleast an hour. (if the veggies dont fit, double the pickling mix)
- Mix everything under coconut curry sauce in a saucepan. Heat over medium heat and bring to a boil, stirring occasionally. Simmer for 2-3 mins to thicken, then take off heat.
- Slice the pressed tofu into 1/2 inch thick slices. Heat a cast iron skillet over medium heat. Add oil and spread.
- When the skillet is hot, place the tofu slices carefully. Cook for 3-4 mins per side. Mix the rest of the ingredients in the coconut cream and add to the pan. mix and cook to thicken the sauce. Flip the tofu slices mid way while the sauce is simmering to coat both sides well. Take off heat.
- Assembly: Drain the veggies from the pickling mix. Toast the sandwich bread or baguette slices (optional).
- Spread a layer of the coconut curry sauce on the bread, then greens or lettuce, then layer the tofu slices, then pickled veggies, then cilantro/mint and jalapeno if using. Add some sriracha or sambal oelek for additional heat (optional). Slice and serve!To Store: You can make the pickled veggies, pan fry the tofu, chop the veggies/greens and store separately for upto 2 days in the refrigerator. Reheat the tofu before making sandwiches.
Notes
- Press tofu for at least 20 minutes to remove moisture before cooking.
- For a soy-free version, use chickpea tofu and substitute coconut aminos for soy sauce.
- To make gluten-free, serve with gluten-free bread or over greens instead of traditional baguette.
- Pickle vegetables at least an hour ahead to develop tangy crunch.
- Add 2 tsp minced lemongrass to coconut cream for a fragrant variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 44g | 15% |
| Protein | 17g | 34% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Sodium | 642mg | 27% |
| Potassium | 221mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 4750IU | 95% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 223mg | 22% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
