Tofu Banh Mi Sandwiches

Closeup Vegan tofu banh mi sandwich served with potato chips.

Tangy, savory and crunchy, Tofu Bánh Mì is a Vietnamese sandwich with pan-fried or baked marinated tofu, tangy pickled vegetables, and creamy Quick Jalapeno Aioli shared on a crusty baguette with crunchy cucumber and herbs. Ideal for meal prep, the components can be made several days in advance, so lunch or dinner is at your fingertips! This recipe is vegetarian and vegan.

*Traditionally Vietnamese baguette is recommended for bánh mì, however, they can be hard to find. For this recipe, I'm using French baguette in place of Vietnamese baguette.

Course Dinner, Lunch

Cuisine Asian, Vietnamese

Diet Vegan, Vegetarian

Keyword Tofu Banh Mi, Vegan Banh Mi, Vegetarian Banh Mi

Prep Time 30

Cook Time 20

Press Tofu 30

Total Time 1 20

Servings Sandwiches

Calories 730kcal

Author Traci York

Ingredients

Tofu + Marinade

1, 14 ounce (397 grams) Package of Extra Firm Tofu
2 teaspoons Sriracha
4 teaspoons Maple Syrup
1 teaspoon Liquid Aminos Tamari or vegan fish sauce may be subbed
2 tablespoons Tamari or soy sauce
2 tablespoons Toasted Sesame Oil regular may be substituted
2 tablespoons Fresh Lime Juice
1 Large Clove of Garlic peeled sliced thin
1/2 Inch Piece of Fresh Ginger sliced thin

Pickled Veggies

1/2 cup (105 grams) Hot Water
2 tablespoons Cane Sugar or granulated sugar
1/2 cup (135 grams) Rice Vinegar plain
1/2 Red Onion sliced in thin half moons, about 1/2 an onion
1 Carrot medium, peeled and shredded or sliced into matchsticks
1 Daikon Radish small, sliced into matchsticks (optional)
2 Jalapenos small, sliced into thin rings

For the Jalapeno Aioli

3/4 cup + 2 tablespoons (205 grams) Mayonnaise I like Vegenaise
2 Large Cloves of Garlic peeled and sliced thin
8-10 Pickled Jalapeno Pepper Rings adjust to taste
Fist-full of Cilantro stems and leaves
1 tablespoon Fresh Lime Juice about 1/2 a lime
1/8 teaspoon Fine Sea Salt

For the Sandwich

1, 21 inch French Baguette sliced into three 6-7 inch pieces
Cucumber sliced thin and long with a veggie peeler
Fresh herbs such as Thai basil, mint and cilantro

Instructions

For Tofu + Marinade

Press the tofu using a tofu press or tea towel and something heavy. For the tea towel method, place the tea towel under and on top of the tofu. Set it on a plate. Place something heavy on top, like a cutting board, or cast iron skillet. Move the tea towel a few times to a dryer area of the towel so it can absorb more water. Press to tofu for about 30 minutes, up to an hour if you have time. Pat dry any excess moisture.
Meanwhile, in a small bowl, add the Sriracha, maple syrup, Liquid Aminos, Tamari, sesame oil, lime juice, ginger and garlic. Whisk.
Place the tofu on a cutting board, picture style and slice in half crosswise. Slice each half into three 1/2 inch slabs. Place the slabs flat in a container. Pour half the marinade in the container, then pour the remaining marinade over the top of tofu. Marinate for at least 30 minutes, brushing more marinade on top of the tofu a few times. The longer the marinating time the more sauce the tofu will soak up. Marinate for up to 24 hours.
To Pan Fry: transfer the tofu leaving the marinade behind, to a preheated well seasoned cast iron skillet or nonstick skillet on medium heat (no need to add oil). Pan fry over medium heat for 4-5 minutes on each side, basting the tofu several times with excess marinade. Pan fry until slightly golden and a little bit of charring on each side.
To Bake: preheat the oven to 400 Farheneight (205 C) and line a sheet pan with parchment paper. Transfer the tofu to the sheet pan leaving the marinade behind. Bake for about 20-25 minutes, basting the tofu several times with excess marinade. When done the tofu will be slightly golden with a little bit of charring on each side.
Set the tofu aside, keeping it warm if desired.

For the Pickled Veggies

You'll need about 2 cups veggies total. Feel free to adjust the variety of veggies to preference. In a Mason jar or heat proof container, add the water and sugar and swirl until the sugar is dissolved. Add the rice vinegar to the water mixture and swirl again. Add the pickling veggies to the pickling brine and pack them down so that they're submerged.
Allow the veggies to marinate for about 15 minutes or up to two days.

Make the Quick Jalapeno Aioli

In the work bowl of a food processor, add the mayonnaise, garlic, pickled jalapenos, cilantro, lime juice and sea salt. Process until smooth and creamy. Some chunks will remain. Taste for spicy adjustment adding more jalapenos if desired.

Assemble the Bánh Mì

Gather all your prepared ingredients.
Slice the baguette lengthwise and place it in a preheated 350F oven and bake the baguette until the exterior is crispy, but the interior is still soft, about 5 minutes. Alternatively, if you prefer softer bread, wrap the baguette in foil and warm in a 350F oven for about 10-15 minutes.
Slather both sides of the bread with the aioli, layer on the tofu, two pieces per sandwich, top with drained pickled veggies, sliced cucumber and herbs.

For Storage

Once assembled, enjoy bánh mì right away for best flavor and texture. Otherwise individual components can be stored in the fridge for up to two days (the aioli for up to a week).

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