Tofu Banh Mi
When the French baguette meets Vietnamese cuisine, magic happens! At least, that’s what happens for me whenever I eat Vietnam’s most beloved street food. “Banh Mi” in Vietnamese can be loosely translated as a ‘small baguette’. Much like a sub, a typical Banh Mi can be composed of any variety of things: meats, vegetables or pickled vegetables, cilantro, jalapeno, Maggi, etc.
Believe it or not, my first Banh Mi was a tofu banh mi, and it’s been my favorite version ever since. There’s something delicious about crispy tofu that’s marinated in soy sauce and white wine.
Tips and Tricks
The contents of your Banh Mi can be anything you desire. There’s no need to stick to what I’ve offered here in this recipe. Have some fun and try a bunch of variations!
I also use sub rolls instead of the traditional baguette, as the sub rolls help hold everything together nicely.
I personally do not use Maggi seasoning sauce, as it can be difficult to find. Traditionally, you can find this by the herbs and spices section of your grocery store. Feel free to use it in this recipe if you’re interested in trying it out.
I prefer to use slabs of tofu instead of cutting them into several pieces. It’s easier for dredging in corn starch and for frying. That said, there’s nothing wrong with cutting your tofu into smaller pieces beforehand and frying them that way.
Tofu Banh Mi
Makes 5 - 6 sandwiches
Ingredients:
14 oz. extra-firm tofu, sliced into thin ¼ inch rectangular slabs
1 1/2 tbsp soy sauce
1 1/2 tbsp dry white wine
1 tsp kosher salt
1/2 cup cornstarch
3 tbsp vegetable oil
2 -3 carrots, peeled and shredded
1 cup cilantro, chopped
1 cucumber, halved and sliced into 1/8 inch half-moon slices
1 jalapeño, seeded or de-seeded, and sliced into 1/8 inch circles (optional)
1/2 cup vegan or regular mayonnaise
2 - 3 tbsp sriracha sauce
6 Italian sub rolls
Directions:
Place the slabs of tofu in a shallow dish. Splash with the soy sauce and white wine, and sprinkle with kosher salt. Let marinate for 30 minutes.
In the meantime, you can peel, cut, and chop the rest of your tofu banh mi ingredients.
Place the cornstarch on a plate. Dredge the tofu slabs in the cornstarch until completely covered on all sides. Meanwhile, heat the vegetable oil in a large pan or wok over medium-high heat. Once it’s smoking, place the slabs in the pan and cook for 5 minutes, or until crispy. Flip over to cook on the other side. Take off heat and let drain on a paper-towel lined plate.
Make the spread for the bread. Mix the mayonnaise and sriracha together in a bowl or ramekin. Taste frequently for spiciness. If needed, add more sriracha sauce.
Once toasted, spread the sauce over the toasted bread on all sides.
Have all of your condiments and vegetables out to facilitate making the sandwich. Place one tofu slab on each bread roll. (Alternatively, you can cut the tofu into pieces and then place on the bread). Add the carrots, cilantro, cucumbers, and jalapeño, if using.
Enjoy!
Tofu Banh Mi
When the French baguette meets Vietnamese cuisine, magic happens! At least, that’s what happens for me whenever I eat Vietnam’s most beloved street food. “Banh Mi” in Vietnamese can be loosely translated as a ‘small baguette’. Much like a sub, a typical Banh Mi can be composed of any variety of things: meats, vegetables or pickled vegetables, cilantro, jalapeno, Maggi, etc. Believe it or not, my first Banh Mi was a tofu banh mi, and it’s been my favorite version ever since. There’s something delicious about crispy tofu that’s marinated in soy sauce and white wine.
Ingredients
- 14 oz. extra-firm tofu, sliced into thin ¼ inch rectangular slabs
- 1 1/2 tbsp soy sauce
- 1 1/2 tbsp dry white wine
- 1 tsp kosher salt
- 1/2 cup cornstarch
- 3 tbsp vegetable oil
- 2 -3 carrots, peeled and shredded
- 1 cup cilantro, chopped
- 1 cucumber, halved and sliced into 1/8 inch half-moon slices
- 1 jalapeño, seeded or de-seeded, and sliced into 1/8 inch circles (optional)
- 1/2 cup vegan or regular mayonnaise
- 2 - 3 tbsp sriracha sauce
- 6 Italian sub rolls
Instructions
- Place the slabs of tofu in a shallow dish. Splash with the soy sauce and white wine, and sprinkle with kosher salt. Let marinate for 30 minutes.
- In the meantime, you can peel, cut, and chop the rest of your tofu banh mi ingredients.
- Place the cornstarch on a plate. Dredge the tofu slabs in the cornstarch until completely covered on all sides. Meanwhile, heat the vegetable oil in a large pan or wok over medium-high heat. Once it’s smoking, place the slabs in the pan and cook for 5 minutes, or until crispy. Flip over to cook on the other side. Take off heat and let drain on a paper-towel lined plate.
- Make the spread for the bread. Mix the mayonnaise and sriracha together in a bowl or ramekin. Taste frequently for spiciness. If needed, add more sriracha sauce.
- Once toasted, spread the sauce over the toasted bread on all sides.
- Have all of your condiments and vegetables out to facilitate making the sandwich. Place one tofu slab on each bread roll. (Alternatively, you can cut the tofu into pieces and then place on the bread). Add the carrots, cilantro, cucumbers, and jalapeño, if using.
- Enjoy!
Notes
- The contents of your Banh Mi can be anything you desire. There’s no need to stick to what I’ve offered here in this recipe. Have some fun and try a bunch of variations!
- I also use sub rolls instead of the traditional baguette, as the sub rolls help hold everything together nicely.