Serves 4
25 min
Tofu Bánh Mì
Recipe GLPR6c9a9537e732d2
A vibrant Vietnamese-inspired sandwich featuring crispy pan-fried tofu slabs layered with tangy pickled vegetables, creamy Sriracha mayo, and fresh cilantro on a crusty baguette. The tofu gets a light cornstarch coating that crisps beautifully when pan-fried, creating a satisfying texture contrast with the fresh, crunchy vegetables.
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Ingredients
14 ounces Extra-firm or firm tofu, 14 ounces
Salt
⅓ cup Cornstarch, 1/3 cup
2 medium Carrots, 2 medium, peeled and shredded
½ whole Cucumber, 1/2, optional, peeled, halved lengthwise, seeded, and sliced thin
1 whole Lime zest, 1 lime
1 tablespoon Fresh lime juice, 1 tablespoon
1 tablespoon Fish sauce, 1 tablespoon
¼ cup Mayonnaise, 1/4 cup
1 tablespoon Sriracha sauce, 1 tablespoon
3 tablespoon Grapeseed or neutral oil, 3 tablespoons
8-inch baguettes or sub rolls, 4 rolls
⅓ cup Fresh cilantro leaves, 1/3 cup
Directions
Pat the tofu slabs dry with paper towels, then season both sides lightly with salt. Place the cornstarch in a shallow bowl and dredge each tofu slab, coating both sides evenly. Set the coated tofu aside on a clean plate.
In a small bowl, whisk together the shredded carrots, sliced cucumber (if using), lime zest, lime juice, and fish sauce. Toss gently to combine and set the pickled vegetables aside.
In another small bowl, stir together the mayonnaise and Sriracha sauce until smooth. Set the Sriracha mayo aside.
Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the cornstarch-coated tofu slabs in a single layer, working in batches if necessary to avoid overcrowding. Cook for 4–5 minutes per side, until golden brown and crispy. Transfer the cooked tofu to a paper towel-lined plate.
Split each baguette lengthwise and spread a generous layer of Sriracha mayo on both the top and bottom halves.
Divide the crispy tofu slabs evenly among the four sandwiches, placing them on the bottom half of each baguette. Top each with an equal portion of the pickled vegetables and fresh cilantro leaves.
Close each sandwich with the top half of the baguette and serve immediately while the tofu is still warm.
