This tofu bánh mì is a vegetarian version of the delicious Vietnamese sandwich, with so much flavor you won’t miss the meat!
Whether you’re vegetarian or just looking for a reason to eat more bánh mì, this tofu version is the one. We pan-fry the tofu until golden and toss it in a garlicky glaze. Between that and the pickled vegetables and Sriracha mayo, every bite has something going on!
What is Bánh Mì?
Bánh mì (pronounced bahn-mee) is a beloved Vietnamese sandwich that reflects Vietnam’s history of taking French culinary influence and making it into something entirely its own. The name literally refers to the bread itself, a light and airy baguette with a crispy crust, but it’s now synonymous with the iconic stuffed sandwich.
Classic fillings include savory meats, pâté, pickled vegetables, fresh herbs, and chili. It’s a sandwich that is crunchy, rich, and tangy all at once. What began as a reimagining of an imported bread has evolved into a proud Vietnamese staple enjoyed around the world.
How to Handle the Tofu
A lot of other tofu banh mi recipes out there involve marinating the tofu and then pan-frying it. This method tends to burn the tofu and create a lot of burnt bits that stick to your pan. It’s also not the most effective way to build flavor on the tofu, as much of the marinade ends up sticking to the pan rather than the tofu.
Our trick is a light coating of cornstarch, followed by a quick pan-fry. From there, it gets tossed in a savory, garlicky sauce with fish sauce, soy sauce, and lime zest.
The cornstarch creates a crust on the tofu for the sauce to cling to, and it also thickens the sauce into a nice glaze. There’s no burning, and you don’t lose any flavor to the pan.
Let’s make it!
Tofu Banh Mi Recipe Instructions
Start by preparing the carrot and daikon. Add the julienned carrots and daikon to a large bowl and toss in the sugar, rice vinegar, sesame oil, and salt. Set aside for 1 hour, stirring occasionally.
Make-ahead tip!
You can make the carrot daikon salad and Sriracha mayo up to 3 days in advance. Store in airtight containers in the fridge. Everything else should be made fresh, and you should assemble the sandwich right before serving.
Meanwhile, heat a large non-stick pan over medium-high heat, and add the oil. Add the cornstarch to a shallow dish. Once the pan is heated, quickly coat the tofu slices with cornstarch, shaking off any excess. Carefully place into the oiled pan, and repeat with the remaining tofu and cornstarch.
Pan-fry the tofu pieces in oil until crisp and golden on both sides, about 4-5 minutes per side. Once the tofu is done pan-frying, remove them immediately from the pan onto a plate (otherwise they will absorb the remaining oil in the pan off the heat). Set aside.
With the pan over medium heat, add the sesame oil and garlic, and cook for 1 minute. Then add the water, sugar, fish sauce, and light soy sauce. Bring to a simmer. Increase the heat to medium-high, and stir in the tofu and lime zest. Toss the tofu with the sauce for 1-2 minutes, until the sauce reduces and thickens to coat the tofu.
Meanwhile, preheat the oven to 400°F/200°C. Place baguettes directly onto the oven rack and reheat for 6-8 minutes, until warm and crispy.
To assemble the sandwiches, combine the mayonnaise, Sriracha, and lime juice. Cut the baguettes in half crosswise, and open them up. Spread the sriracha mayonnaise on each side. Fill with the pickled carrots and daikon. Add some slices of tofu, sliced cucumber, sliced jalapeño, and cilantro. Serve!
Serve!
Banh Mi Party
Can we talk about how this recipe is basically begging to become a party spread? I’ve been wanting to try this as an entertaining idea. It would be pretty simple to do a banh mi bar, with tofu as an option, and maybe our spicy meatballs or lemongrass chicken.
Then just make a big batch of the carrot daikon salad, the Sriracha mayo, and put out the cilantro, cucumber, jalapeno, and sliced baguettes. Everyone can assemble their own sandwich just how they like it. Put out some drinks, and you have a party!
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Recipe
Tofu Bánh Mì
Ingredients
For the carrot daikon salad:
- 2 medium carrots (julienned)
- 1½ cup daikon radish (julienned)
- 2 tablespoons sugar
- 3 tablespoons rice wine vinegar
- 2 teaspoons sesame oil
- 1/2 teaspoon salt
For the Tofu:
- 1 pound firm or soft tofu (either works, depending on your preference, sliced into ¼-inch/6mm thick rectangles)
- 3 tablespoons neutral oil (such as vegetable, canola, or avocado oil)
- 1/4 cup cornstarch
- 1 teaspoon sesame oil
- 3 cloves garlic (chopped)
- 3 tablespoons water
- 1 tablespoon sugar
- 1 1/2 tablespoons vegetarian fish sauce (or regular fish sauce if pescatarian)
- 2 teaspoons soy sauce
- zest of 1 lime
Instructions
- Start by preparing the carrot and daikon. Add the julienned carrots and daikon to a large bowl and toss in the sugar, rice vinegar, sesame oil, and salt. Set aside for 1 hour, stirring occasionally.
- Meanwhile, heat a large non-stick pan over medium-high heat, and add the oil. Add the cornstarch to a shallow dish. Once the pan is heated, quickly coat the tofu slices with cornstarch, shaking off any excess. Carefully place into the oiled pan, and repeat with the remaining tofu and cornstarch.
- Pan-fry the tofu pieces in oil until crisp and golden on both sides, about 4-5 minutes per side. Once the tofu is done pan-frying, remove them immediately from the pan onto a plate (otherwise they will absorb the remaining oil in the pan off the heat). Set aside.
- With the pan over medium heat, add the sesame oil and garlic, and cook for 1 minute. Then add the water, sugar, fish sauce, and light soy sauce. Bring to a simmer. Increase the heat to medium-high, and stir in the tofu and lime zest. Toss the tofu with the sauce for 1-2 minutes, until the sauce reduces and thickens to coat the tofu.
- Meanwhile, preheat the oven to 400°F/200°C. Place baguettes directly onto the oven rack and reheat for 6-8 minutes, until warm and crispy.
- To assemble the sandwiches, combine the mayonnaise, Sriracha, and lime juice. Cut the baguettes in half crosswise, and open them up. Spread the sriracha mayonnaise on each side. Fill with the pickled carrots and daikon. Add some slices of tofu, sliced cucumber, sliced jalapeño, and cilantro. Serve!
