Description
This Banh Mi Sandwich recipe features crispy tofu marinated in a zesty blend of flavors, topped with pickled veggies, fresh cilantro, and spicy mayo, all nestled in a crusty baguette. A delicious fusion of textures and tastes!
Ingredients
Units
Scale
For the Tofu:
- 1 (14-ounce) package extra-firm tofu
- Extra-virgin olive oil, for the pan
- 1 tablespoon olive oil
- 2 tablespoons tamari
- Juice of 1/2 lime
- 1/2 teaspoon lime zest
- 1 garlic clove, minced
- 1/2 teaspoon minced fresh ginger
- Freshly ground black pepper
For the Sandwich:
- 4 baguette pieces, sliced in half
- Spicy Mayo
- Fresh cilantro
For the Pickled Veggies:
- 1 small daikon radish, sliced into matchsticks
- 2 small carrots, sliced into matchsticks
- 1/2 small cucumber, seeded and sliced into matchsticks
- 1/2 jalapeño pepper, thinly sliced
- 1/3 cup rice vinegar, plus more as needed
- 1/3 cup water, plus more as needed
- Cane sugar
- Sea salt
Instructions
- Make the pickles ahead: Place daikon, carrots, cucumbers, and jalapeños in a jar with vinegar, water, sugar, and salt. Chill for at least an hour.
- Drain and slice tofu, pat dry.
- Make marinade: Whisk together olive oil, tamari, lime juice, zest, garlic, ginger, and pepper.
- Marinate tofu: Pour marinade over tofu and let sit for 15 minutes.
- Cook tofu: Sear in a skillet until golden brown and caramelized.
- Assemble sandwiches: Layer tofu, pickled veggies, spicy mayo, and cilantro on baguette.
Notes
- For the pickled veggies: If daikon is unavailable, use red radishes or omit. Adjust jalapeños for spice preference.
Nutrition
- Serving Size: 1 sandwich
- Calories: 375
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 0mg
