Tofu Banh Mi

Tofu Banh Mi

Honestly, banh mi is one of those sandwiches that just does everything right, and this tofu version is one we keep coming back to again and again. You've got crispy marinated tofu, punchy pickled veg, fresh herbs and a hit of chilli, all crammed into a crusty baguette. The contrast of textures is just unreal, crunchy, soft, tangy, creamy all in one bite. If you've never made your own quick pickles before, this recipe will convert you. Make it for lunch this week and you'll be planning when to have it again before you've even finished eating.

Cook: 35 min
Serves 1

Before You Start

  • Mandoline or julienne peeler
  • Tupperware or container for pickling
  • Pickle vegetables for at least 30 minutes
  • Marinate tofu for at least 30 minutes
  • Tofu press or clean towel (if tofu is not extra firm)

Ingredients

  • 1 carrot
  • 1 daikon
  • 1 cucumber
  • 1 jalapeños
  • 1 tsp salt
  • 1 tsp sugar
  • 3 tsp rice wine vinegar
  • 1 block of tofu
  • 1 tsp soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp sesame oil
  • 1 tsp agave nectar
  • plant-based mayonnaise
  • Sriracha
  • coriander

Method

1

Pickle the veg

  • Julienne the carrot, cucumber and daikon and put into tupperware with some slice jalapeno.
  • Cover in the rice wine vinegar with the salt and sugar and leave for at least 30 minutes.
2

Marinade the tofu

  • Drain your block of tofu (if it’s not extra firm, you’ll need to cover it in a towel and apply pressure for a while to get the excess water out of it).
  • Cut it into rectangle slices and pour on the marinade.
  • Leave to marinade for at least 30 minutes.
3

Fry the tofu

  • Fry the tofu in a pan until golden on both sides.
4

Make the sandwich

  • Cut your baguette in half and put vegan mayo down on both sides.
  • Put your tofu in the sandwich, squeeze over sriracha and cover in the pickled veg.
  • Load the sandwich up with coriander and serve.

Tips & Variations

  • Press your tofu properly: If you're not using extra firm tofu, don't skip the pressing step. Wrap it in a clean towel, put a heavy pan on top and give it a good 20 minutes. The drier it is, the better it marinates and the crispier it gets in the pan.
  • Make the pickles ahead: You can pickle the veg the night before and keep it in the fridge. The longer it sits, the more flavour it develops. We often make a big batch and use it on everything for the rest of the week.
  • Load up the herbs: Fresh coriander and mint are non-negotiable for us here. They make the whole thing feel alive. If you're not a coriander fan, flat leaf parsley works really well too.

Why This Works

The trick here is getting the pickles right. That 30-minute soak in rice wine vinegar with salt and sugar does something magical to the veg, it stays crunchy but gets this bright, tangy kick that cuts through the richness of the tofu perfectly. And pressing the tofu properly before marinating it makes a huge difference because it lets all those flavours actually get in there rather than just sitting on the surface.