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Tag: banh mi recipe

  • Lemongrass Tofu Banh Mi (Vietnamese Sandwich, Zero Regrets)

    Lemongrass Tofu Banh Mi (Vietnamese Sandwich, Zero Regrets)

    Banh mi is the world’s greatest sandwich. Crusty baguette. Tangy pickles. Fresh herbs. Spicy mayo. And this version? Crispy, citrusy, lemongrass tofu that steals the show.

    It’s vegan. It’s fast. It’s exploding with texture and flavor. Make the pickled veggies ahead or quick-pickle while the tofu cooks. Either way, dinner is 30 minutes away.

    Ingredients

    Serves 4.

    For the Pickled Veggies (Do-Ahead):

    • 1 cup shredded carrots
    • 1 cup shredded daikon radish (or more carrots)
    • ½ cup rice vinegar
    • ½ cup water
    • 2 tablespoons sugar
    • 1 teaspoon salt

    For the Lemongrass Tofu:

    • 1 block (14 oz) extra-firm tofu, pressed and sliced into ½-inch slabs
    • 2 stalks lemongrass, white parts only, finely minced
    • 3 cloves garlic, minced
    • 2 tablespoons soy sauce or tamari
    • 1 tablespoon maple syrup or sugar
    • 1 tablespoon sesame oil
    • 1 tablespoon lime juice
    • 1 tablespoon neutral oil (for frying)

    For Assembly:

    • 1 French baguette, cut into 4 sections and halved
    • ¼ cup vegan mayo + 1 tbsp sriracha (spicy mayo)
    • Fresh cilantro sprigs
    • Fresh jalapeño or cucumber slices (optional)

    Step-by-Step Instructions

    Step 1: Quick-Pickle the Veggies

    1. Whisk vinegar, water, sugar, and salt until dissolved.
    2. Add carrots and daikon. Set aside for 15 minutes (or up to 1 week in the fridge).

    Step 2: Marinate the Tofu

    1. In a bowl, mix lemongrass, garlic, soy sauce, maple syrup, sesame oil, and lime juice.
    2. Coat tofu slabs in the marinade. Let sit for 10 minutes (or longer in the fridge).

    Step 3: Cook the Tofu

    1. Heat neutral oil in a nonstick pan over medium-high heat.
    2. Sear tofu for 3–4 minutes per side until golden and crispy.
    3. Pour in remaining marinade. Cook for 1 minute until sticky. Set aside.

    Step 4: Make Spicy Mayo

    1. Stir mayo and sriracha together.

    Step 5: Assemble the Sandwiches

    1. Toast baguette halves lightly (optional but recommended).
    2. Spread spicy mayo on both sides.
    3. Layer with tofu, pickled veggies, cilantro, and jalapeño if using.
    4. Close sandwich. Press gently. Devour.

    Summary

    Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes (+ pickling time)

    Yield: 4 sandwiches

    Difficulty: Easy

    Storage Notes

    Assembled banh mi = eat fresh. Components = meal prep gold.

    • Do not store assembled sandwiches. Soggy bread = sadness.
    • Do this instead: Keep pickled veggies in the fridge for 2 weeks. Marinated tofu lasts 3 days (cook fresh). Spicy mayo lasts 1 week.
    • Leftover tofu: Great over rice or in a salad bowl.
    • Pro tip: Double the pickled veggies. They’re amazing on tacos, burgers, or straight from the jar.