Crispy Tofu Vegetarian Banh Mi
A vibrant Vietnamese sandwich featuring pan-seared tofu, pickled vegetables, and spicy mayo on a crusty baguette.
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Ingredients
- 14 oz Extra firm tofu, pressed and sliced
- 4 pieces French baguettes, 8-inch
- 1/4 cup Cornstarch
- 1 cup Pickled carrots and daikon (Do Chua)
- 1 medium Cucumber, thinly sliced
- 1/2 bunch Fresh cilantro sprigs
- 1 large Jalapeño, thinly sliced(optional)
- 1/2 cup Vegetarian mayonnaise
- 1 tablespoon Sriracha sauce
- 2 tablespoons Soy sauce
- 3 tablespoons Vegetable oil
Instructions
- 1
Press the tofu for at least 20 minutes to remove excess moisture, then cut into 1/2-inch thick rectangles.
- 2
Whisk the mayonnaise and sriracha together in a small bowl and set aside.
- 3
Dredge each tofu slice in cornstarch, shaking off the excess for a light coating.
- 4
Heat vegetable oil in a large non-stick skillet over medium-high heat and fry tofu until golden and crispy on both sides.
- 5
Drizzle the soy sauce over the crispy tofu in the pan at the last second to glaze them quickly, then remove from heat.
- 6
Slice the baguettes lengthwise and toast them in the oven until the crust is warm and crispy.
- 7
Spread a generous layer of spicy mayo on both sides of the bread.
- 8
Layer the crispy tofu, pickled vegetables, cucumber slices, jalapeños, and cilantro into the baguettes and serve immediately.
Nutrition per Serving
480
Calories
18g
Protein
52g
Carbs
24g
Fat
4g
Fiber
7g
Sugar
890mg
Sodium
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