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large white bowl with four large sandwiches set in it

Tofu Banh Mi Sandwiches

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5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 4 sandwiches
Category Main Course
Cuisine Asian
Author Lauren Grant

Description

A plant-based take on the classic Vietnamese sandwich. Every bite is loaded with flavor!

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Ingredients

Pickled Veggies

  • 2 medium carrots, peeled and cut into matchsticks
  • 1 small Daikon radish, peeled and cut into matchsticks
  • ½ large English cucumber, thinly sliced (1½ cups)
  • ½ cup white vinegar
  • 1 lime, zested and juiced
  • 2 teaspoons honey
  • kosher salt

Crispy Tofu Steaks

  • 1 (16-ounce) package firm tofu, cut widthwise into ½-inch thick slabs
  • ⅓ cup cornstarch
  • 2 tablespoons olive oil

To Assemble

  • ¼ cup olive oil mayonnaise or vegan mayonnaise
  • 1 tablespoon chili garlic sauce or Sriracha
  • 1 tablespoon fish sauce or vegan fish sauce *
  • 1 tablespoon soy sauce
  • 1 teaspoon Worcestershire, optional*
  • 1 large French baguette, cut into 4 sub rolls
  • ½ cup cilantro leaves

Instructions

  • Line a baking sheet or plate with a double layer of paper towels. Arrange tofu on paper towels in an even layer and top with another double layer of paper towels. Place a smaller baking sheet or another plate over top and set a heavy pot or weight on top; set aside for 15 minutes.
    slices of tofu laid out on a paper towel-line baking sheet with another baking sheet set on top
  • Meanwhile, combine carrots, radish, cucumber, ½ water, vinegar, 1 teaspoon lime zest, 2 tablespoons lime juice, honey, and ½ teaspoon salt in a medium bowl; let rest 15 minutes.
    matchstick carrots, matchstick radish and thinly sliced cucumber in a large glass bowl with pickling liquid
  • In a medium-small bowl, whisk together classic mayonnaise and chili garlic sauce; set aside.
  • For the maggi sauce, whisk together fish sauce, soy sauce, and Worcestershire in a small bowl; set aside.
  • Whisk together cornstarch and ½ teaspoon salt in a shallow dish. Dredge tofu in cornstarch to coat; transfer to a baking sheet or plate.
    slices of tofu in a shallow bowl of cornstarch
  • (You may need to re-dredge as they sit, you will use all of the cornstarch.)
    cornstarch-coated tofu slices
  • Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add tofu and cook until browned and crisp, 5–6 minutes per side; transfer to a paper-towel lined plate to drain.
    slices of fried tofu in a large gray skillet
  • Cut each baguette piece in half, keeping one edge intact to hold it together.
  • Spread mayonnaise mixture on cut sides of rolls, Stuff each roll with two tofu steaks, pickled vegetables and a few cilantro leaves. Spoon 1–2 teaspoons magi sauce over filling of each sandwich. Serve immediately.

Notes

* Make these sandwiches vegetarian: 
  • Fish sauce: use a vegetarian fish sauce, or make a mushroom broth by simmering together 3 cups of water, ¼ ounce of dried sliced shiitake mushrooms, 3 tablespoons of kosher salt, and 2 tablespoons of soy sauce over medium heat until reduced by half. Strain the mixture, cool to room temperature then store in an airtight jar in the refrigerator for up to 3 weeks.
  • Worcestershire: simply leave this out.
* Make these sandwiches vegan:
  • Make the above-mentioned swaps in addition to the following:
  • Mayonnaise: opt for a vegan mayo, I love Sir Kensington’s.
  • Honey: use white sugar or agave syrup.

Nutrition

Serving: 1 sandwichCalories: 410kcalCarbohydrates: 52gProtein: 16gFat: 16gSaturated Fat: 2gSodium: 1057mgFiber: 3gSugar: 7g
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