Description
A delicious vegetarian take on the classic Vietnamese banh mi sandwich, featuring marinated and seared tofu, tangy pickled vegetables, fresh jalapeños, and cilantro, all layered inside a crusty baguette with spicy mayo for a perfect balance of flavors and textures.
Ingredients
Tofu and 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, to taste
- Extra-virgin olive oil, for the pan
Bread and Toppings
- 4 baguette pieces, sliced in half
- Spicy mayo (quantity as desired)
- Fresh cilantro, for garnish
Pickled Vegetables
- 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, plus more as needed
- ⅓ cup water, plus more as needed
- Cane sugar, to taste (pinches)
- Sea salt, to taste (pinches)
Instructions
- Prepare the pickled vegetables: In a medium jar, combine the daikon, carrots, cucumbers, and jalapeños with rice vinegar, water, and pinch each of cane sugar and sea salt. Ensure the vegetables are submerged; add additional water and vinegar if needed. Refrigerate and let them pickle for at least an hour, or store for up to one week.
- Drain and slice the tofu: Remove the tofu from its packaging, drain excess water, and pat it dry thoroughly using a towel. Slice the tofu into ½-inch thick pieces for optimal cooking and texture.
- Make the tofu marinade: Whisk together olive oil, tamari, lime juice and zest, minced garlic, fresh ginger, and freshly ground black pepper in a small bowl until well combined.
- Marinate the tofu: Place the tofu slices in a shallow pan and pour the marinade evenly over them. Flip the slices to coat thoroughly. Let the tofu soak in the marinade for at least 15 minutes to absorb the flavors; add more tamari if necessary for extra seasoning.
- Cook the tofu: Heat a nonstick skillet over medium-high heat and add a small amount of oil. Arrange the tofu slices in the pan with space between them to avoid overcrowding. Cook without disturbing for several minutes on each side, until the tofu becomes deeply golden brown and caramelized at the edges. Remove from heat and season with additional salt or pepper if desired.
- Assemble the banh mi sandwiches: On each sliced baguette piece, spread a layer of spicy mayo. Layer the cooked tofu slices, then top with the pickled vegetables and fresh cilantro. Close the sandwich and serve immediately for the best texture and flavor experience.
Notes
- Pressing the tofu before marinating can help remove excess moisture for better searing.
- Pickled vegetables can be prepared in advance to save time.
- Adjust the amount of jalapeño to control the heat level of the sandwich.
- Use a crusty baguette for authentic banh mi texture.
- Spicy mayo can be made by mixing mayonnaise with sriracha or your preferred hot sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: Vietnamese
