A delicious Asian-inspired pickled vegetable and fried tofu sandwich. Fresh baguettes are filled with lime and soy-marinated tofu slabs and a zingy radish, cucumber and carrot mini salad, all doused in a spicy sriracha mayo!
Tofu Banh Mi
Tofu Banh Mi
with pickled cucumber, radish & fresh coriander
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Baguette
- Baguettes
- Carrot
- Cucumber
- Fresh Coriander
- Lime
- Limes
- Low-Sodium Soy Sauce
- Non-GMO Tofu
- Radish
- Rice Wine Vinegar
- Sesame Oil
- Sriracha
- That Mayo (Vegan)
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Sugar/Sweetener/Honey
- Butter (optional)
PICKLE PARTY
Preheat the oven to 200°C. In a bowl, add the vinegar, the juice of 1 lime wedge, and a sweetener of choice (to taste). Mix until the sweetener is fully dissolved. Add the Radish rounds and the Cucumber and carrot matchsticks. Toss until fully coated and set aside to pickle.
TOFU TIME
In a bowl, combine the soy sauce, sesame oil, and lime zest (to taste). Add the tofu slabs and set aside to marinate. In a separate bowl, combine the Sriracha (to taste) and the mayo. Add water in 5ml increments until a drizzling consistency.
Baguettes, BABY!
Sprinkle the Baguette with water and place on a baking tray. Pop in the hot oven for 2-5 minutes until warmed through. On completion, remove from the oven and carefully cut the baguette in half lengthwise. Place a pan over medium heat with a drizzle of oil or a knob of butter. When hot, add the baguette halves, cut-side down, and toast for 2-4 minutes until golden.
GOLDEN TOFU
Return the pan to a medium-high heat with a drizzle of oil. When hot, remove the tofu from the marinade (reserving any remaining marinade in the bowl) and place in the pan. Fry for 2-3 minutes per side until golden and starting to crisp. Remove from the pan on completion and season to taste.
BORN READY FOR THIS BANH MI!
To make your sandwich: smear the bottom Baguette half with the spicy mayo (to taste). Top with the crispy tofu and some of the pickled veg. Sprinkle over the chopped coriander and close it up with the other baguette half. Side with any leftover veg, any remaining lime wedges, and any remaining marinade for dunking. Enjoy!
PICKLE PARTY
Preheat the oven to 200°C. In a bowl, add the vinegar, the juice of 2 lime wedges, and a sweetener of choice (to taste). Mix until the sweetener is fully dissolved. Add the Radish rounds and the Cucumber and carrot matchsticks. Toss until fully coated and set aside to pickle.
TOFU TIME
In a bowl, combine the soy sauce, sesame oil, and lime zest (to taste). Add the tofu slabs and set aside to marinate. In a separate bowl, combine the Sriracha (to taste) and the mayo. Add water in 5ml increments until a drizzling consistency.
Baguettes, BABY!
Sprinkle the Baguettes with water and place on a baking tray. Pop in the hot oven for 2-5 minutes until warmed through. On completion, remove from the oven and carefully cut the baguettes in half lengthwise. Place a pan over medium heat with a drizzle of oil or a knob of butter. When hot, add the baguette halves, cut-side down, and toast for 2-4 minutes until golden.
GOLDEN TOFU
Return the pan to a medium-high heat with a drizzle of oil. When hot, remove the tofu from the marinade (reserving any remaining marinade in the bowl) and place in the pan. Fry for 2-3 minutes per side until golden and starting to crisp. Remove from the pan on completion and season to taste.
BORN READY FOR THIS BANH MI!
To make your sandwich: smear the bottom Baguette half with the spicy mayo (to taste). Top with the crispy tofu and some of the pickled veg. Sprinkle over the chopped coriander and close it up with the other baguette half. Side with any leftover veg, any remaining lime wedges, and any remaining marinade for dunking. Enjoy!
PICKLE PARTY
Preheat the oven to 200°C. In a bowl, add the vinegar, the juice of 3 lime wedges, and a sweetener of choice (to taste). Mix until the sweetener is fully dissolved. Add the Radish rounds and the Cucumber and carrot matchsticks. Toss until fully coated and set aside to pickle.
TOFU TIME
In a bowl, combine the soy sauce, sesame oil, and lime zest (to taste). Add the tofu slabs and set aside to marinate. In a separate bowl, combine the Sriracha (to taste) and the mayo. Add water in 5ml increments until a drizzling consistency.
Baguettes, BABY!
Sprinkle the Baguettes with water and place on a baking tray. Pop in the hot oven for 2-5 minutes until warmed through. On completion, remove from the oven and carefully cut the baguettes in half lengthwise. Place a pan over medium heat with a drizzle of oil or a knob of butter. When hot, add the baguette halves, cut-side down, and toast for 2-4 minutes until golden.
GOLDEN TOFU
Return the pan to a medium-high heat with a drizzle of oil. When hot, remove the tofu from the marinade (reserving any remaining marinade in the bowl) and place in the pan. Fry for 2-3 minutes per side until golden and starting to crisp. Remove from the pan on completion and season to taste.
BORN READY FOR THIS BANH MI!
To make your sandwich: smear the bottom Baguette half with the spicy mayo (to taste). Top with the crispy tofu and some of the pickled veg. Sprinkle over the chopped coriander and close it up with the other baguette half. Side with any leftover veg, any remaining lime wedges, and any remaining marinade for dunking. Enjoy!
PICKLE PARTY
Preheat the oven to 200°C. In a bowl, add the vinegar, the juice of 4 lime wedges, and a sweetener of choice (to taste). Mix until the sweetener is fully dissolved. Add the Radish rounds and the Cucumber and carrot matchsticks. Toss until fully coated and set aside to pickle.
TOFU TIME
In a bowl, combine the soy sauce, sesame oil, and lime zest (to taste). Add the tofu slabs and set aside to marinate. In a separate bowl, combine the Sriracha (to taste) and the mayo. Add water in 5ml increments until a drizzling consistency.
Baguettes, BABY!
Sprinkle the Baguettes with water and place on a baking tray. Pop in the hot oven for 2-5 minutes until warmed through. On completion, remove from the oven and carefully cut the baguettes in half lengthwise. Place a pan over medium heat with a drizzle of oil or a knob of butter. When hot, add the baguette halves, cut-side down, and toast for 2-4 minutes until golden.
GOLDEN TOFU
Return the pan to a medium-high heat with a drizzle of oil. When hot, remove the tofu from the marinade (reserving any remaining marinade in the bowl) and place in the pan. Fry for 2-3 minutes per side until golden and starting to crisp. Remove from the pan on completion and season to taste.
BORN READY FOR THIS BANH MI!
To make your sandwich: smear the bottom Baguette half with the spicy mayo (to taste). Top with the crispy tofu and some of the pickled veg. Sprinkle over the chopped coriander and close it up with the other baguette half. Side with any leftover veg, any remaining lime wedges, and any remaining marinade for dunking. Enjoy!
Frequently Asked Questions
What is the preparation time for Tofu Banh Mi?
The preparation time for Tofu Banh Mi with pickled cucumber, radish & fresh coriander is between 10 and 25 minutes.
What is the total time required to make Tofu Banh Mi with pickled cucumber, radish & fresh coriander?
The total time required to make Tofu Banh Mi with pickled cucumber, radish & fresh coriander is between 25 and 40 minutes.
How many servings does Tofu Banh Mi provide?
4 servings
What are the main ingredients in Tofu Banh Mi?
Baguette, Baguettes, Carrot, Cucumber, Fresh Coriander, Lime, Limes, Low-Sodium Soy Sauce, Non-GMO Tofu, Radish, Rice Wine Vinegar, Sesame Oil, Sriracha, That Mayo (Vegan)
What is the nutritional information of Tofu Banh Mi?
Calories: 819, Carbs: 102 grams, Fat: grams, Protein: 28.3 grams, Sugar: 15.7 grams, Salt: 1559 grams
How do I prepare Tofu Banh Mi?
PICKLE PARTY: Preheat the oven to 200°C. In a bowl, add the vinegar, the juice of 2 lime wedges, and a sweetener of choice (to taste). Mix until the sweetener is fully dissolved. Add the radish rounds and the cucumber and carrot matchsticks. Toss until fully coated and set aside to pickle. BAGUETTES, BABY!: Sprinkle the baguettes with water and place on a baking tray. Pop in the hot oven for 2-5 minutes until warmed through. On completion, remove from the oven and carefully cut the baguettes in half lengthwise. Place a pan over medium heat with a drizzle of oil or a knob of butter. When hot, add the baguette halves, cut-side down, and toast for 2-4 minutes until golden. GOLDEN TOFU: Return the pan to a medium-high heat with a drizzle of oil. When hot, remove the tofu from the marinade (reserving any remaining marinade in the bowl) and place in the pan. Fry for 2-3 minutes per side until golden and starting to crisp. Remove from the pan on completion and season to taste. TOFU TIME: In a bowl, combine the soy sauce, sesame oil, and lime zest (to taste). Add the tofu slabs and set aside to marinate. In a separate bowl, combine the sriracha (to taste) and the mayo. Add water in 5ml increments until a drizzling consistency. BORN READY FOR THIS BANH MI!: To make your sandwich: smear the bottom baguette half with the spicy mayo (to taste). Top with the crispy tofu and some of the pickled veg. Sprinkle over the chopped coriander and close it up with the other baguette half. Side with any leftover veg, any remaining lime wedges, and any remaining marinade for dunking. Enjoy!
What should be prepared from my kitchen to make Tofu Banh Mi?
Baguette, Baguettes, Carrot, Cucumber, Fresh Coriander, Lime, Limes, Low-Sodium Soy Sauce, Non-GMO Tofu, Radish, Rice Wine Vinegar, Sesame Oil, Sriracha, That Mayo (Vegan)
How many calories does Tofu Banh Mi have?
819 calories
How much fat content does Tofu Banh Mi have?
grams
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