Lemongrass Tofu Banh Mi Sandwiches
User Reviews
5
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Prep Time
1 hr
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Cook Time
10 mins
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Total Time
1 hr 10 mins
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Servings
4 servings
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Calories
580 kcal
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Course
Main Course, Lunch
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Cuisine
Vietnamese
Lemongrass Tofu Banh Mi Sandwiches
Description
This recipe for Lemongrass Tofu Banh Mi Sandwiches uses extra firm tofu pressed and sliced to fit within baguettes. The tofu is marinated in a savory mixture of soy sauce, rice vinegar, sesame oil, sugar, grated fresh ginger, and optional lemongrass, introducing fresh herbal and citrus notes. After marinating at least an hour, the tofu is pan-fried over high heat until crisp and golden.
Pickled vegetables—shredded carrot, sliced cucumber, and thinly sliced jalapeño—are marinated separately in rice vinegar, sesame oil, salt, and sugar, providing a crunchy, tangy contrast. A sauce made with mayonnaise, sriracha, and lime juice adds creaminess and mild heat. These ingredients are assembled in small crusty baguettes, topped with fresh cilantro.
This sandwich balances savory, spicy, tangy, and fresh elements and serves well as a vegetarian take on the classic Vietnamese banh mi. Using French rolls and crisping them in an air fryer can replicate traditional baguette characteristics when Vietnamese bread is unavailable.
Ingredients
Tofu
- 1 lb block tofu 450 g, extra firm
- 2 Tbsp soy sauce 30 mL
- 2 Tbsp rice vinegar 30 mL
- 2 Tbsp sesame oil 30 mL
- 1 Tbsp sugar
- 1 tsp ginger fresh grated
- 1 tsp lemongrass optional, fresh grated
Pickled Veggies
- 2 Tbsp rice vinegar 30 mL
- 2 Tbsp sesame oil 30 mL
- ½ tsp salt each
- ½ tsp sugar each
- 1 cup carrot 200 g, shredded
- 1 cup cucumber 200 g, sliced
- 1 jalapeño thinly sliced and deseeded
Sauce
- ¼ cup mayonnaise can sub vegan alternative, 60 g
- 1 Tbsp sriracha 15 g
- 1 Tbsp lime juice 15 mL
To Serve
- 4 small baguette
- ½ cup cilantro 20 g
Instructions
- Cut: Stand tofu on its side and cut down the center to create 2 thin slabs. Cut each slab in half lengthwise to create slabs that will fit in your baguettes.
- Press: Press tofu for at least 15 minutes, using either a tofu press or by wrapping it in a clean towel and setting a heavy pan on top of it, letting the moisture drain.
- Marinate Tofu: Stir together the rest of the Tofu ingredients in a shallow dish, then add the tofu. Coat each slab, then let marinate for at least 1 hour (up to 24 hours).
- Pickled Veggies: In a separate bowl, stir together all Pickled Veggies ingredients and let marinate for 1 hour.
- Cook Tofu: Cook tofu over high heat in a nonstick skillet, flipping to cook both sides until golden brown and crispy.
- Assemble: Stir together Sauce ingredients and spread on the inside of each baguette. Stuff with the tofu, pickled veggies, and cilantro.
Notes
- Press extra firm tofu at least 15 minutes to remove moisture for better texture during frying.
- Marinate tofu for at least 1 hour or up to 24 hours to deepen flavor.
- If Vietnamese baguettes are unavailable, use French rolls and crisp them in an air fryer to mimic the texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 580 kcal
% Daily Value*
| Serving | 1sandwich | |
| Calories | 580kcal | 29% |
| Carbohydrates | 67.9g | 23% |
| Protein | 21.7g | 43% |
| Fat | 25.1g | 39% |
| Saturated Fat | 4.1g | 21% |
| Cholesterol | 4mg | 1% |
| Sodium | 1530mg | 64% |
| Potassium | 454mg | 10% |
| Fiber | 4.4g | 18% |
| Sugar | 9.1g | 18% |
| Calcium | 289mg | 29% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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