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Banh Mi
Rich, pickled, spicy, herby, all at once — a vegetarian banh mi that keeps every contrast that matters.
DifficultyMediumTotal time45 minServes2
Overview
Prep30 min
Cook15 min
Total45 min
Servings2
DifficultyMedium
Ingredients
Equipment
- Skillet
- Small jars for pickling
Method
01
Pickle the vegetables
Prepare the quick-pickled carrots and daikon.
02
Marinate the tofu
Marinate the tofu with savory seasonings.
03
Cook the tofu
Cook the tofu until browned.
04
Slice the bread
Slice the baguette lengthwise without cutting completely through.
05
Spread the mayo
Spread mayonnaise inside.
06
Add the tofu
Add the cooked tofu.
07
Layer the vegetables
Layer in pickled vegetables and cucumber.
08
Add heat and herbs
Add jalapeño and plenty of cilantro.
09
Finish
Finish with lime or sriracha if desired.
10
Press and serve
Press gently together and serve.
Tips
NoteDon't be shy with the pickles and herbs. They're what keep the sandwich bright against the tofu and mayo.
NoteUse bread with a crisp crust but a relatively light interior so the sandwich doesn't become a jaw workout.
Nutrition
AllergensSoy, Gluten, Egg depending on mayo
Storage
Best freshAssemble just before eating; the pickled vegetables keep up to a week in the refrigerator, which makes future sandwiches fast.
Frequently asked
How long do the quick pickles need?+
About an hour at room temperature, though overnight in the refrigerator is even better.
Can I make it vegan?+
Yes — use vegan mayo and check that your baguette contains no milk or egg.
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