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.
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/