Tofu Banh Mi With Do Chua Pickles & Kimchi

Tofu Banh Mi With Do Chua Pickles & Kimchi

This is one of those recipes we keep coming back to because it just hits every note at once. Crispy, golden tofu packed into a soft baguette with zingy do chua pickles, fiery kimchi, and fresh herbs – it's got that perfect thing where every bite is different and somehow better than the last. The marinade gives the tofu this incredible sweet and savoury depth, and once it's coated and fried, it's got this satisfying crunch that honestly rivals any meat version we've tried. If you've never made a banh mi at home before, trust us; this is the one to start with and it'll be on your regular rotation in no time.

Cook: 20 min
Serves 2

Before You Start

  • Small bowl for marinade
  • Heavy-based frying pan
  • Small bowl for cornflour coating
  • Kitchen paper for draining
  • Foil for wrapping

Ingredients

  • 280g (10oz) block of firm tofu, patted dry with kitchen paper and cut into 3 or 4 thick slices
  • 3 tbsp vegetable oil
  • 2 tbsp cornflour
  • 1 small or ⅓ of a large baguette
  • A good squirt of mayonnaise
  • 2 tbsp Vadasz Kimchi or homemade Kimchi
  • 1 handful of Do Chua Vietnamese Pickles
  • 1 handful mint leaves
  • 1 handful coriander leaves
  • 2 spring onions, sliced
  • 6 slices cucumber, cut at an angle
  • 1 handful roasted salted peanuts, lightly crushed
  • A good drizzle of Vadasz Kimchi Ketchup
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 garlic clove, finely chopped
  • 1 tbsp rice wine or apple cider vinegar
  • Salt and pepper

Method

1

Make the tofu marinade

  • First make the tofu marinade. Put all the ingredients in a bowl and stir together well. Add the tofu slices, turning gently to coat them, then let them sit in their sweet/savoury bath for a few minutes.
2

Prepare the tofu coating

  • Heat the vegetable oil in a heavy-based frying pan over a medium-high heat. While it's heating up, add the cornflour to a separate bowl and season with salt and pepper. Now add the tofu slices, one by one, gently tossing to coat them all over. Set aside the leftover marinade.
3

Fry the tofu

  • Carefully place the floured tofu in the hot pan and fry for about 2 minutes on each side, until crisp and golden. Transfer to a plate lined with kitchen paper to absorb the excess oil.
4

Prepare the baguette

  • While the tofu is cooking and draining, slice the baguette open lengthways, then tear out any doughy bread inside, to avoid a soggy result. Squirt the mayo inside, then spoon in the kimchi. Add the tofu, overlapping the slices along the length of the baguette.
5

Assemble the sandwich

  • Now add the do chua pickles, the herbs, spring onions, cucumber and peanuts. Finish with the sriracha (if using) and a drizzle of the leftover tofu marinade.
6

Wrap and serve

  • To serve, lift the sandwich onto a sheet of foil, wrap it up snugly, then slice it in half to reveal the colourful layers inside. Remember, a tight wrap will ensure most of this wonderful sandwich ends up where it belongs - in your mouth and not down your front!
7

Book credit: The Pickle Jar. Nick Vadasz, 27/03/2025, Hamlyn, £20.00, Hardback

Photography Credit: Joe Woodhouse

Tips & Variations

  • Get the pan properly hot: We find this works really well when you wait until the oil is shimmering before adding the tofu. If it sizzles immediately on contact, you're good. A lukewarm pan means soggy tofu and nobody wants that.
  • Make extra pickles: The do chua keeps in the fridge for up to two weeks and honestly we always make a double batch. They're brilliant on rice bowls, noodle dishes, or just eaten straight from the jar at midnight.
  • Bread matters here: A light, crispy baguette is the move. Something too dense will overpower everything else. If you can get a Vietnamese-style baguette, even better, but a standard French baguette works brilliantly too.

Why This Works

The trick here is the double-hit of fermented flavour from both the do chua pickles and the kimchi. They each bring something different; the pickles are clean and sharp while the kimchi adds heat and funk, and together they cut right through the richness of the fried tofu. Letting the tofu sit in the marinade even for just a few minutes makes a real difference to how deep the flavour goes before it hits the pan. Don't rush the fry either. A properly hot pan is what gives you that crust.