Description
A delicious and flavorful Tofu Banh Mi Sandwich that combines marinated tofu with fresh vegetables and a crispy baguette.
Ingredients
Scale
- 1 block (14 oz) firm tofu, drained and pressed
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha (optional)
- 1 tablespoon honey or maple syrup
- 1 French baguette
- 1 cup pickled carrots and daikon (store-bought or homemade)
- 1 cucumber, thinly sliced
- 1 jalapeño, thinly sliced (optional)
- 1 cup fresh cilantro leaves
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Slice the pressed tofu into ½-inch thick slabs.
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, sriracha, and honey or maple syrup.
- Place the tofu slabs in a shallow dish and pour the marinade over them, ensuring they are well coated. Let them marinate for at least 15 minutes.
- Arrange the marinated tofu on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
- While the tofu is baking, prepare the baguette by slicing it lengthwise, leaving one side intact.
- Once the tofu is done, assemble the sandwich by layering the baked tofu, pickled carrots and daikon, cucumber slices, jalapeño (if using), and fresh cilantro inside the baguette.
- Season with salt and pepper to taste, then close the sandwich and press down gently.
- Slice the sandwich in half and serve immediately.
Notes
- For extra crunch, add sliced radishes or lettuce to the sandwich.
- Try marinating the tofu overnight for a deeper flavor. You can also grill the tofu instead of baking for a smoky taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sandwich
- Method: Baking
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 0mg