Vietnamese Tofu Banh Mi
Ingredients
For the Pickled Veggies
- 1 small daikon radish, peeled and cut into matchsticks or shredded (about ¾ cup)
- 1 large carrot,, peeled and cut into matchsticks or shredded (about ¾ cup)
- 3 tablespoons sugar or preferred sweetener
- ½ teaspoon salt
- ⅓ cup rice vinegar, white vinegar or apple cider vinegar, plus more if needed
- ⅓ cup water, plus more if needed
- ½ jalapeño, sliced (optional)
For the Marinade
- ¼ cup soy sauce or tamari, use low sodium if preferred
- Zest and juice of ½ lime
- 2 teaspoons toasted sesame oil
- 1 garlic cloves, grated
- 1- inch piece fresh ginger peeled and grated, about 1 teaspoon or ½ teaspoon dried ginger
- 2 teaspoons brown sugar, honey or maple syrup
- Ground black pepper
For the Filling:
- 1 14 ounce package extra firm tofu
- Oil for searing/grilling, about 2 tablespoons
- 4 baguette pieces or Vietnamese-style baguettes
- ½ cucumber, seeded and thinly sliced (lengthwise preferred)
- Fresh cilantro leaves
- Jalapeno slices
Sriracha Mayo
- ½ cup mayo or vegan mayo
- 1-3 teaspoons sriracha or more to taste
- Splash of lime juice
- A few drops of toasted sesame oil
Instructions
To make the pickled veggies:
- In a small bowl place the radish and cucumber sticks. Add the sugar and salt and massage both into the veggies to help both dissolve. Add the vinegar and water and mix to combine. You can add ½ sliced jalapeno if using.
- Pack the veggies and liquid into a medium jar or container (a quart-size mason jar works). You want to have the veggies completely submerge into the vinegar mixture.Add additional water/vinegar if needed. Place in the fridge for at least an hour before serving. The pickled veggies can be kept in the fridge for up to a week.
Mix the marinade:
- In a small bowl mix together the marinade ingredients - soy sauce or tamari, lime juice and zest, toasted sesame oil, grated garlic, ginger and sweetener of choice.
For the tofu:
- Drain the tofu and pat it dry with a clean kitchen towel or with paper towels. Cut the tofu into ⅓ inch slabs.
- Place the tofu in a shallow pan and pour the marinade on top. Flip the tofu to fully coat it
- Marinade for 15 minutes or up to an hour at room temperature or you can marinate it longer (overnight), in the fridge for best flavor.
Cook the tofu:
- Heat up a non-stick skillet over medium-high heat. Add a light coating of oil and arrange the tofu in a single layer, leaving a bit of space between pieces not to overcrowd that pan (work in batches if necessary). Cook, without moving the tofu for about 2 minutes per side or until golden and a bit caramelized on the edges.Remove from heat.
Make the sriracha mayo
- In a small bowl combine the mayo (or vegan mayo), sriracha, a splash of lime juice and a few drops of toasted sesame oil. Set aside or refrigerate until ready to use.
Assemble:
- Cut the baguette lengthwise on just one side so it opens like a hinged book.Spread sriracha mayo over both sides. Layer with tofu slices, sliced cucumbers, pickled veggies, fresh cilantro and jalapeno slices.
Notes
- Plan Ahead: The pickled veggies need about 1 hour of rest before serving. The tofu tastes infinitely better if you marinate it for at least 30 minutes and up to overnight.
- Pickled Veggies: For the best sweet-tangy flavor, make the pickles in advance. They’re good after about an hour in the fridge, but the flavor deepens and improves over time. If possible, prepare them a day or two ahead.
- Tofu: Extra-firm tofu holds its structure and develops the best texture. Before marinating, drain and pat the tofu dry. Pressing extra-firm tofu is not necessary.
- Make Ahead: Pickled vegetables: up to 1 week refrigerated Marinated tofu: up to 24 hours before cooking. Cooked tofu: 3-4 days refrigerated. Sriracha mayo: 5 days refrigerated
- Assemble just before serving for best texture
Nutrition
Calories: 805 kcal, Carbohydrates: 141 g, Protein: 34 g, Fat: 11 g, Saturated Fat: 2 g, Polyunsaturated Fat: 5 g, Monounsaturated Fat: 2 g, Sodium: 2741 mg, Potassium: 812 mg, Fiber: 8 g, Sugar: 27 g, Vitamin A: 3053 IU, Vitamin C: 23 mg, Calcium: 336 mg, Iron: 11 mg
