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Banh Mi Sandwich

Crisp baguette with deeply golden, caramelized tofu in every bite.
Fresh cilantro, crunchy veg, and tangy jalapeño daikon kick it to life.
Bright, zesty, and satisfying, like street-food comfort at home.

lunch ⏱ 40 min 420 kcal / portion 65.0 g carbs / portion (estimated) vegan glutensoy 🔗 Original source

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Banh Mi Sandwich
v5 · rb0e705f985 20260727Z1751 Banh Mi Sandwich 397 g extra-firm tofu 🌀 combine daikon, carrots, cucumbers, and jalapeños with rice vinegar, water, sugar, and salt into pickles ⏳ ⏱ 60 min let pickles chill 🔪 drain and pat dry the tofu make tofu marinade ⏳ ⏱ 15 min marinate the tofu 🍳 heat a nonstick skillet to medium-high heat and add a little oil 🍳 ⏱ 4-5 min sear the tofu until deeply golden brown and caramelized around the edges 🌀 season the tofu to taste 🍽 assemble sandwiches on the baguette with the spicy mayo, tofu slices, pickled veggies, and cilantro 1 piece daikon radish 2 pieces carrot 0.5 pieces cucumber 0.5 pieces jalapeño pepper 78.1 ml rice vinegar 78.1 ml water 1 tbsp cane sugar 1 tbsp sea salt 4 pieces baguette cilantro to taste 1 tbsp olive oil 2 tbsp tamari 0.5 pieces lime juice 0.5 pieces lime zest 1 piece garlic clove ½ tsp ginger black pepper to taste baguette, cilantro
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Preparation steps

  1. combine daikon, carrots, cucumbers, and jalapeños with rice vinegar, water, sugar, and salt into pickles
  2. let pickles chill for at least 60 min
  3. drain and pat dry the tofu
  4. make tofu marinade
  5. marinate the tofu for at least 15 min
  6. heat a nonstick skillet to medium-high heat and add a little oil
  7. sear the tofu 4-5 min per side until deeply golden brown and caramelized around the edges
  8. season the tofu to taste
  9. assemble sandwiches on the baguette with the spicy mayo, tofu slices, pickled veggies, and cilantro

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