Q1: What is a Banh Mi?

A Banh Mi is a classic and iconic Vietnamese sandwich. It is a product of French colonialism in Vietnam, which is why it is served on a French-style baguette. It is a perfect fusion of flavors, with savory, grilled meats or tofu, and rich, creamy spreads, all balanced by a pile of fresh herbs and tangy, pickled vegetables.

Q2: What is the absolute, number one secret to crispy, flavorful tofu that doesn't fall apart?

The secret is to press the tofu ! Extra-firm tofu is packed in water. By using a tofu press or simply placing the block between two plates with a heavy weight on top for about 30 minutes, you are pressing out all that excess, bland water. This creates a much firmer, denser, and "meatier" texture, and it also allows the tofu to soak up much more of the delicious marinade.

Q3: Can I make the components for this sandwich ahead of time for meal prep?

Yes, this is a perfect meal-prep recipe! You can prepare the pickled vegetables , the spicy mayo , and the cooked tofu and store them in separate, airtight containers in the refrigerator for up to 4-5 days. This makes the final assembly for a quick lunch incredibly fast.

Q4: What is daikon radish?

Daikon is a type of large, white winter radish that is very popular in many Asian cuisines. It has a wonderfully crisp texture and a mild, slightly peppery flavor that is perfect for making pickles.

Q5: Is this recipe vegan?

Yes! To make this recipe completely vegan, simply be sure to use a brand of vegan mayonnaise to make your spicy mayo. All the other ingredients are naturally plant-based.

Authentic Tofu Banh Mi (Easy Vegetarian Recipe!)

The Best Authentic Tofu Banh Mi (Easy Vegetarian Recipe!)

A fresh and flavorful vegetarian version of the classic Vietnamese Banh Mi sandwich. This recipe features slices of extra-firm tofu that are pressed, marinated in a savory tamari-lime-ginger mixture, and then pan-fried until golden brown and caramelized. The sandwich is built on a crusty baguette and layered with a creamy spicy mayonnaise, the cooked tofu, a quick-pickled slaw of daikon radish, carrots, and cucumber, and a generous amount of fresh cilantro.

Author: Grace

Ingredients

For the Pickled Veggies:
1 small daikon radish, sliced into matchsticks
2 small carrots, sliced into matchsticks
½ small cucumber, seeded and sliced into matchsticks
½ jalapeño pepper, thinly sliced
⅓ cup rice vinegar
⅓ cup water
1 teaspoon cane sugar
1/2 teaspoon sea salt
For the Tofu & Marinade:
1 (14-ounce) package extra-firm tofu
1 tablespoon olive oil
2 tablespoons tamari
Juice of ½ lime & ½ teaspoon lime zest
1 garlic clove, minced
½ teaspoon minced fresh ginger
Freshly ground black pepper
For the Spicy Mayo (inferred):
1/2 cup mayonnaise
1 tablespoon sriracha or chili sauce
1 teaspoon lime juice
For Assembly:
Extra-virgin olive oil, for the pan
4 baguette pieces, sliced in half
Fresh cilantro

Instructions

Note: The recipe for Spicy Mayo was not provided and has been inferred.
Make the Pickles: At least one hour ahead, place the daikon, carrots, cucumbers, and jalapeños in a medium jar. Add the vinegar, water, sugar, and salt. Shake to combine, adding more water and vinegar if needed to cover the vegetables. Chill for at least 1 hour.
Prepare the Tofu: Drain the tofu, slice it into ½-inch thick pieces, and press gently between towels to remove excess water.
Make the Marinade: In a small bowl, whisk together the olive oil, tamari, lime juice and zest, garlic, ginger, and pepper.
Place the tofu in a shallow pan and pour the marinade on top, flipping to coat. Let the tofu marinate for at least 15 minutes.
Make the Spicy Mayo: In a small bowl, whisk together the mayonnaise, sriracha, and lime juice.
Cook the Tofu: Heat a nonstick skillet over medium-high heat with a little oil. Working in batches, cook the tofu slices for a few minutes per side until deeply golden brown and caramelized.
Assemble Sandwiches: Spread the spicy mayo on the baguette pieces. Layer with the cooked tofu slices, a generous amount of the pickled veggies, and fresh cilantro.

Notes

Pressing the tofu to remove excess water is a key step to help it get a better, crispier texture when pan-fried.
The pickled vegetables can be made up to a week in advance and stored in the refrigerator, making for a very quick sandwich assembly.
This recipe is vegetarian and can easily be made vegan by using a plant-based mayonnaise for the spicy mayo.

Find it online: https://www.eatswithsoul.com/authentic-tofu-banh-m/