Tofu Banh Mi
Vietnamese sandwich with crispy baguette, marinated tofu, pickled vegetables, and fresh herbs. Components are assembled fresh with customizable protein, pickles, and condiments.
Ingredients
Method
Combine rice vinegar, sugar, and salt in a bowl. Stir until sugar dissolves. Add julienned daikon and carrot, toss to coat. Let sit at room temperature at least 20 minutes.
Press tofu block between paper towels with weight for 10 minutes to remove excess moisture. Cut into 1/2-inch-thick slabs.
In a shallow dish, whisk together soy sauce, sesame oil, minced ginger, and minced garlic. Add tofu slabs and let marinate for 10 minutes, turning once.
Heat vegetable oil in a skillet over medium-high heat. Working in batches, pan-fry marinated tofu 3–4 minutes per side until golden and crispy. Transfer to a plate.
Slice baguette lengthwise. Spread mayonnaise on the bottom half and sriracha on the top half.
Layer bottom baguette with fried tofu, pickled vegetables, fresh cucumber slices, and cilantro sprigs. Top with the upper baguette half. Cut in half crosswise and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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