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–+ servings

Banh Mi Sandwich

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Serves 4
This yummy banh mi recipe is a vegetarian version of the popular Vietnamese sandwich. I stuff it with seared tofu, pickled carrots and daikon, cucumbers, jalapeños, and more!

Ingredients

Pickled Veggies

  • 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
  • Sea salt

Tofu Marinade

Instructions

  • Make the pickles ahead: Place the daikon, carrots, cucumbers, and jalapeños in a medium jar with the vinegar and water and pinches of sugar and salt. If the liquids don’t cover the veggies, add more water and vinegar if necessary. Let chill for at least an hour, or store in the fridge for up to a week.
  • Drain the tofu and slice it into ½-inch slices. Place it on a towel and gently pat dry to remove excess water.
  • Make the marinade: In a small bowl, whisk together the olive oil, tamari, lime juice and zest, garlic, ginger, and pepper.
  • Place the tofu in a shallow pan and pour the marinade on top. Flip the tofu to fully coat it, adding more tamari if necessary. Let the tofu marinate for at least 15 minutes.
  • Heat a nonstick skillet to medium-high heat. Add a little oil to the pan and place the tofu pieces with enough space between each so that they’re not too crowded, working in batches if necessary. Without moving the tofu slices around too much, let them cook for a few minutes per side until they’re deeply golden brown and caramelized around the edges. Remove from heat and season to taste.
  • Assemble sandwiches on the baguette with the spicy mayo, tofu slices, pickled veggies, and cilantro.

Notes

For the pickled veggies: If you can't find daikon, use a few red radishes or just skip it. If you're sensitive to spice, go light on the jalapeños.