Tofu Banh Mi Recipe
Ingredients
- 1 daikon radish
thinly sliced
- 2 small carrots
thinly sliced
- 1/2 English cucumber
thinly sliced
- 1/2 jalapeño
thinly sliced
- 3/4 cup rice vinegar
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1 block super firm tofu
16 ounces
- 2 tablespoons olive oil
divided
- 2 tablespoons soy sauce
- juice and zest from 1 lime
- 2 garlic cloves
crushed
- 1/4 teaspoon ground ginger
- 1/4 teaspoon pepper
- 4 ciabatta rolls
- 2 tablespoons vegan mayonnaise
- 2 teaspoons sriracha
- 1/4 cup cilantro
chopped
Directions
- 1
Put the sliced radish, carrots, cucumber and jalapeño in a 32 ounce mason jar or another glass container that has a lid. Add the vinegar, sugar, and salt. Put the lid on and shake to coat all pieces. Put in the fridge for a minimum of 1 hour.
- 2
Dry off the tofu block with a paper towel. Cut into ½-inch slices.
- 3
Mix 1 tablespoon of the olive oil, soy sauce, lime juice, lime zest, garlic, ginger and pepper in a small bowl.
- 4
Lay the tofu pieces in a shallow glass dish and coat each piece with the marinade. Put in the fridge for 20 minutes to marinate.
- 5
Add the remaining oil to a non-stick pan and heat to medium-high. Place the tofu into the pan in a single layer and cook for 3 minutes on each side, until they are golden brown. Remove from heat.
- 6
Slice the bread and assemble with mayo, tofu, pickled veggies, sriracha and cilantro.
Tofu Banh Mi Recipe
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About this Recipe
Craving the vibrant flavors of a classic banh mi but looking for a plant-based option? This Tofu Banh Mi recipe delivers all the iconic tang, crunch, and savory satisfaction you desire, centered around perfectly seasoned tofu. It's a remarkably flavorful sandwich that feels both fresh and indulgent.
What makes this recipe truly special is the thoughtful combination of ingredients. The quick pickled daikon, carrots, cucumber, and jalapeño offer a bright, zesty counterpoint to the rich, savory tofu. You'll find the tofu itself is infused with a delicious marinade featuring soy sauce, fresh lime, garlic, and ginger, ensuring every bite is bursting with flavor.
When you bite into this Tofu Banh Mi, expect a delightful symphony of textures and tastes. The crusty ciabatta roll cradles tender, flavorful tofu and crisp, tangy pickled vegetables. The spicy kick from the jalapeño and sriracha-spiked vegan mayonnaise provides a fantastic contrast to the refreshing cilantro. This is a wonderfully balanced, naturally vegetarian sandwich that feels substantial yet light.
Customization is easy with this versatile recipe. Feel free to adjust the heat by adding more or less fresh jalapeño, or by increasing the sriracha in the vegan mayonnaise. For an extra herbaceous note, consider adding a few sprigs of fresh mint alongside the cilantro. You can also experiment with other quick-pickling vegetables like thinly sliced red onion or bell peppers.
This Tofu Banh Mi is perfect for a satisfying lunch, a light dinner, or even a picnic. Serve it alongside a simple green salad or some crispy baked sweet potato fries for a complete meal.