Servings
Font
Back
Curried Tofu Banh Mi Recipe
5 from 42 votes

Curried Tofu Banh Mi Recipe

The Curried Tofu Banh Mi recipe features marinated firm tofu slices cooked in a coconut cream-based coconut curry sauce, paired with pickled vegetables like carrots, cucumber, and optionally daikon and jalapeño. The sandwich layers these vibrant, tangy pickles and curried tofu in baguette or bread with fresh herbs such as cilantro or mint. This banh mi offers a flavorful twist by combining the richness of coconut curry with the crispness of pickled vegetables and the toasted bread texture.

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

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

    Cup of Yum
  1. 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)
  2. 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.
  3. Slice the pressed tofu into 1/2 inch thick slices. Heat a cast iron skillet over medium heat. Add oil and spread.
  4. 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.
  5. Assembly: Drain the veggies from the pickling mix. Toast the sandwich bread or baguette slices (optional).
  6. 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

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%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 369

% 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.