5 from 18 votes
Lemongrass Tofu Banh Mi Sandwiches
Lemongrass Tofu Banh Mi Sandwiches feature extra firm tofu marinated in a blend of soy sauce, rice vinegar, sesame oil, sugar, fresh ginger, and optional lemongrass. The tofu is pressed, marinated, and pan-fried until golden and crispy, then layered with pickled carrot, cucumber, jalapeño, and cilantro on crusty baguettes spread with a spicy lime mayo sauce. This combination delivers a balanced, vibrant sandwich with crisp textures and bright, tangy flavors.
Prep Time
1 hr
Cook Time
10 mins
Total Time
1 hr 10 mins
Servings:
4
servings
Calories:
580 kcal
Course:
Main Course, Lunch
Cuisine:
Vietnamese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 580
% 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.