Description
This Banh Mi Sandwich recipe features crispy tofu, tangy pickled veggies, fresh cilantro, and spicy mayo, all piled into a crusty baguette. A delightful combination of textures and flavors!
Ingredients
Units
Scale
Tofu:
- 1 (14-ounce) package extra-firm tofu
- Extra-virgin olive oil, for the pan
Baguette pieces:
- 4 baguette pieces, sliced in half
Spicy Mayo:
- Ingredients for spicy mayo
Pickled Veggies:
- 1 small daikon radish, sliced into matchsticks
- 2 small carrots, sliced into matchsticks
- 1/2 small cucumber, seeded and sliced into matchsticks
- 1/2 jalapeño pepper, thinly sliced
- 1/3 cup rice vinegar, plus more as needed
- 1/3 cup water, plus more as needed
- Cane sugar
- Sea salt
Tofu Marinade:
- 1 tablespoon olive oil
- 2 tablespoons tamari
- Juice of 1/2 lime
- 1/2 teaspoon lime zest
- 1 garlic clove, minced
- 1/2 teaspoon minced fresh ginger
- Freshly ground black pepper
Instructions
- Make the pickles ahead: Combine daikon, carrots, cucumbers, and jalapeños with vinegar, water, sugar, and salt in a jar. Chill for at least an hour.
- Prepare the tofu: Pat dry sliced tofu and marinate in olive oil, tamari, lime juice, zest, garlic, ginger, and pepper for 15 minutes.
- Cook the tofu: Sear marinated tofu in a skillet until golden brown and caramelized.
- Assemble sandwiches: Fill baguettes with spicy mayo, tofu, pickled veggies, and cilantro.
Notes
- If daikon is unavailable, red radishes can be used. Adjust jalapeños for spice preference.
Nutrition
- Serving Size: 1 sandwich
- Calories: 330
- Sugar: 8g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg
