Seared Tofu Banh Mi Sandwiches

Banh Mi Sandwiches are bright, vibrant and super healthy! They are a joy to look at and a delight to bite into. Every bite is an explosion of flavor and you definitely can’t stop at one.

Though it is a slightly lengthy procedure to make these delicious sandwiches, at the end of it, it is worth all the hard work. This is one dish that even meat lovers would love! Here’s how you make it:

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Seared Tofu Banh Mi Sandwiches

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Prep Time

20 minutes

Cook Time

25 minutes

Servings

MetricUS Imperial

Ingredients

pickled veggies

• 2 small carrots sliced into matchsticks
• 1 small daikon sliced into matchsticks
• ½ a small cucumber cut into matchsticks
• cup ¼white wine vinegar
• cup ¼rice vinegar
• ½ jalapeño thinly sliced
• pinches a fewof sugar
• pinches a fewof salt

tofu marinade

• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• juice of ½ lime + a little zest
• teaspoon ½minced ginger
• 1 clove garlic minced
• freshly cracked pepper

ingredients

• 1 packet extra firm tofu
• olive oil
• fresh baguette sliced into sandwich sized portions
• mayonnaise
• a few sprigs of cilantro per sandwich
• Sriracha

Prep Time 20 minutes Cook Time 25 minutes Servings MetricUS Imperial Ingredients pickled veggies 2 small carrots sliced into matchsticks 1 small daikon sliced into matchsticks ½ a small cucumber cut into matchsticks cup ¼white wine vinegar cup ¼rice vinegar ½ jalapeño thinly sliced pinches a fewof sugar pinches a fewof salt tofu marinade 2 tablespoons soy sauce 1 tablespoon olive oil juice of ½ lime + a little zest teaspoon ½minced ginger 1 clove garlic minced freshly cracked pepper ingredients 1 packet extra firm tofu olive oil fresh baguette sliced into sandwich sized portions mayonnaise a few sprigs of cilantro per sandwich Sriracha

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Instructions

1. The pickled veggies can be made ahead. To make pickled veggies, in a jar, place the vegetables with with white wine vinegar, rice vinegar, sugar and salt. The liquid must cover the vegetables. Chill them for an hour at least. This can be stored for up to a week in the fridge.
2. Slice the tofu into thin strips and pat the excess liquid off with a towel.
3. In a bowl, whisk together olive oil, ginger, garlic, soy sauce, pepper and lime zest.
4. Pour this over the tofu and marinate for at least 15 minutes.
5. In a pan, add a little oil and cook the tofu till golden flipping them in between.
6. It’s now time to assemble your sandwich. Spread mayo on the top and place the seared tofu, pickled veggies and cilantro. Sprinkle lemon juice according to taste and serve with sriracha.