Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Tofu Banh Mi Sandwiches Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 10 reviews

A vibrant and flavorful Tofu Banh Mi Sandwich that combines marinated and pan-fried tofu with crisp pickled vegetables, spicy jalapeno aioli, and fresh herbs on a crispy French baguette. This vegan take on the traditional Vietnamese sandwich offers a perfect balance of spicy, tangy, and savory elements for a satisfying meal.

  • Total Time: 1 hour 10 minutes
  • Yield: 3 sandwiches

Ingredients

Tofu and Marinade

  • 1 (14 ounce / 397 grams) package of Extra Firm Tofu
  • 2 teaspoons Sriracha
  • 4 teaspoons Maple Syrup
  • 1 teaspoon Liquid Aminos (substitute with Tamari or vegan fish sauce)
  • 2 tablespoons Tamari (or soy sauce)
  • 2 tablespoons Toasted Sesame Oil (regular oil may be substituted)
  • 2 tablespoons Fresh Lime Juice
  • 1 large clove Garlic (peeled and sliced thin)
  • 1/2 inch piece Fresh Ginger (sliced thin)

Pickled Vegetables

  • 1/2 cup (105 grams) Hot Water
  • 2 tablespoons Organic Cane Sugar (or granulated sugar)
  • 1/2 cup (135 grams) Rice Vinegar (plain)
  • 1/2 Red Onion (sliced into thin half moons)
  • 1 medium Carrot (peeled and shredded or sliced into matchsticks)
  • 1 small Daikon Radish (optional, sliced into matchsticks)
  • 2 Jalapenos (small, sliced into thin rings)

Jalapeno Aioli

  • 3/4 cup + 2 tablespoons (205 grams) Mayonnaise (e.g., Vegenaise for vegan option)
  • 2 large cloves Garlic (peeled and sliced thin)
  • 8-10 Pickled Jalapeno Pepper Rings (adjust to taste)
  • Fist-full of Cilantro (stems and leaves)
  • 1 tablespoon Fresh Lime Juice (about 1/2 a lime)
  • 1/8 teaspoon Fine Sea Salt

Sandwich Assembly

  • 1 (21 inch) French Baguette (sliced into three 6-7 inch pieces)
  • Cucumber (sliced thin and long using a vegetable peeler)
  • Fresh herbs such as Thai basil, mint, and cilantro

Instructions

  1. Press the Tofu: Place the tofu in a tofu press or wrap it in a tea towel and place something heavy on top (like a cutting board or cast iron skillet). Press for about 30 minutes up to an hour, changing the tea towel to a dryer section periodically to absorb moisture. Pat the tofu dry once pressed.
  2. Prepare the Marinade: In a small bowl, whisk together Sriracha, maple syrup, Liquid Aminos, Tamari, toasted sesame oil, fresh lime juice, sliced ginger, and garlic until well combined.
  3. Slice and Marinate the Tofu: Cut the pressed tofu in half crosswise, then slice each half into three 1/2 inch slabs. Place the tofu slabs flat in a container, pour half the marinade over them, then pour the remainder on top to coat fully. Marinate at least 30 minutes, brushing more marinade onto tofu occasionally. For more flavor, marinate up to 24 hours in the refrigerator.
  4. Cook the Tofu: For pan frying, preheat a well-seasoned cast iron or nonstick skillet over medium heat (no added oil needed). Transfer tofu slabs from marinade to skillet, discarding excess marinade. Cook 4-5 minutes per side, basting often with reserved marinade, until golden with slight charring. For baking, preheat oven to 400°F (205°C) and line a sheet pan with parchment. Place tofu slabs on pan, discard excess marinade, bake 20-25 minutes flipping and basting occasionally until golden and slightly charred. Keep tofu warm when done.
  5. Make the Pickled Vegetables: Combine hot water and sugar in a jar or heatproof container, swirling to dissolve sugar. Add rice vinegar and mix. Pack red onion, carrot, daikon radish (if using), and jalapeno rings into brine so they’re submerged. Allow to marinate at least 15 minutes or up to two days in the refrigerator.
  6. Prepare the Jalapeno Aioli: In a food processor, combine mayonnaise, sliced garlic, pickled jalapeno rings, cilantro, lime juice, and sea salt. Process until smooth with some small chunks remaining. Adjust spice by adding more jalapenos if desired.
  7. Warm the Baguette: Slice the baguette lengthwise and place in a 350°F (175°C) oven. Bake uncovered for about 5 minutes for a crispy crust with a soft interior. To soften, wrap in foil and warm for 10-15 minutes instead.
  8. Assemble the Bánh Mì: Spread jalapeno aioli on both sides of the baguette. Layer with two tofu slabs, drained pickled vegetables, sliced cucumber, and fresh herbs such as Thai basil, mint, and cilantro. Serve immediately for best texture and flavor.
  9. Storage: Consume sandwiches immediately for optimal taste. Leftover components (tofu, pickled veggies, aioli) can be stored separately in the refrigerator for up to 2 days; aioli keeps up to a week.

Notes

  • Pressing tofu well is key to achieving a firm texture and better marinade absorption.
  • Marinate tofu longer for richer flavor; overnight marinating is ideal if time allows.
  • Pan frying tofu achieves a crispier texture, while baking provides an easier hands-off method.
  • Customize pickled vegetables based on preference or availability; daikon is optional.
  • Adjust the spice level in the aioli by varying the amount of jalapenos.
  • Warming the baguette properly enhances sandwich texture; choose crispy or soft warming method based on your preference.
  • This recipe is vegan-friendly when using vegan mayonnaise and liquid aminos or vegan fish sauce substitutes.
  • Author: Daisy
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Category: Sandwich
  • Method: Frying
  • Cuisine: Vietnamese
  • Diet: Vegan

Find it online: https://dishiary.com/tofu-banh-mi-sandwiches-recipe/