Tofu Banh Mi (Vietnamese Tofu Sandwich)

This Vietnamese-inspired sandwich is all about contrast: warm and crispy tofu against cool, crunchy pickles. It’s fresh, fast, and perfect for lunch, dinner, meal prep, or casual entertaining.

Daikon Radish

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INGREDIENTS

Lime Juice

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Soy Sauce

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Mayonnaise

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Jalapeños

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Cucumber

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Tofu

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Carrots

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Vinegar

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Garlic

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Ginger

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To make the pickled vegetables, combine daikon and carrots with sugar and salt.

1

Add vinegar and water (and jalapeños if using).

2

Transfer to a jar, ensuring the vegetables are submerged. Refrigerate for at least 1 hour.

3

For the sandwich, mix the marinade ingredients.

4

Coat the tofu slabs with marinade and let sit 15-60 minutes (or overnight for best flavor).

5

Cook the tofu about 2 minutes per side until golden and caramelized.

6

To make the mayo, stir together mayo, sriracha, lime juice, and a few drops of toasted sesame oil.

7

Assemble and enjoy!

Massaging the vegetables with salt and sugar draws moisture from the vegetables, helping them absorb the brine quickly (osmosis).

Tips from the chef

LET'S START COOKING!

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