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Homemade Banh Mi Sandwich photo

Banh Mi Sandwich

This Banh Mi Sandwich is a flavor-packed delight! Crispy tofu, pickled veggies, and spicy mayo in a crispy baguette!
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Vietnamese
Ingredients Equipment Method Notes

Ingredients
  

For the Sandwich:
  • 1 package extra-firm tofu (14-ounce)
  • 4 pieces baguette sliced in half
  • as needed extra-virgin olive oil for the pan
  • 1 small daikon radish sliced into matchsticks
  • 2 small carrots sliced into matchsticks
  • 1 small cucumber seeded and sliced into matchsticks
  • 1 medium jalapeño pepper thinly sliced
  • 2 tablespoons rice vinegar plus more as needed
  • ½ cup water plus more as needed
  • 1 tablespoon cane sugar
  • 1 tablespoon olive oil
  • 2 tablespoons tamari
  • 1 lime juice
  • 1 teaspoon lime zest
  • 1 clove garlic minced
  • ½ teaspoon fresh ginger minced
  • as needed fresh cilantro
  • as needed sea salt
  • as needed freshly ground black pepper
For the Spicy Mayo:
  • as needed mayonnaise
  • as needed sriracha sauce

Equipment

  • Cutting board
  • Sharp knife
  • Frying Pan
  • Mixing Bowl
  • Whisk

Method
 

Preparation Steps:
  1. Begin by pressing the extra-firm tofu to remove excess moisture. Wrap the tofu in a clean kitchen towel and place a heavy object on top for about 15-20 minutes.
  2. Once pressed, cut the tofu into thick slices. In a bowl, mix the tamari, olive oil, lime juice, lime zest, minced garlic, minced ginger, and a pinch of black pepper. Add the tofu slices to this mixture and let them marinate for at least 15 minutes.
  3. While the tofu marinates, prepare the pickled vegetables. In a bowl, combine the sliced daikon radish and carrots. In another small bowl, whisk together the rice vinegar, water, cane sugar, and a pinch of sea salt. Pour this mixture over the vegetables and let them sit for about 15 minutes to pickle.
  4. Heat a frying pan over medium heat, adding a drizzle of extra-virgin olive oil. Once hot, add the marinated tofu slices in a single layer. Cook for 4-5 minutes on each side until they are golden brown and crispy. Remove from heat and set aside.
  5. Take your sliced baguettes and spread a generous layer of spicy mayo on the inside of each half. Layer in the crispy tofu, followed by the pickled vegetables, cucumber, jalapeño slices, and a handful of fresh cilantro.
  6. Close the sandwich and slice it in half if desired. Serve immediately and enjoy!

Notes

  • Pressing the tofu is crucial for achieving a crispy exterior. Don’t skip this step!
  • Feel free to adjust the level of spice according to your preference by adding more or less jalapeño.
  • The pickled vegetables can be made ahead of time and stored in the refrigerator for up to a week.