Over the years, banh mi sandwiches have become more popular in Westernized mainstream culture. This Vietnamese style sandwiches have had different takes in the foodie world from making banh mi-inspired burgers, salad bowls, and even pizzas. I cannot complain, if you ask me, it is my favorite sandwich. Ever. Bold statement but it’s true. If you’ve never had one, you – my friend – are long overdue to try one. This is your chance.
What is a Banh Mi, per se? It is a Vietnamese sandwich served on a toasted baguette sliced lengthwise with a savory protein, smothered with mayonnaise, topped with pickled veggies, and herbs for added freshness. North America has their deli subs, Asia on the other hand, has this. What makes a banh mi so tasty is the preparation of the ingredients that are so vibrant. In comparison to meat subs and sandwiches that are so heavy in dairy and meats, banh mi is a breath of fresh air. Crisp vegetables, savory, slightly tangy, packed with flavor, and served on a baguette? Come on, now!
This was a recipe that I’ve had in my back pocket for a while. I’ve served it a few times when friends came over or during meal preps but I felt it needed to be developed overtime. My issue was always trying to find the balance between the savoriness and acidity of the pickled veggies that threw me off. The tofu was too bland, the pickled veggies turned too sour overnight, or the bread just wasn’t right. I’m quite a perfectionist in my recipe developments and to present it for you to try at home, I had to make sure it was made right.
Tofu banh mi is something I would often order in Asian restaurants, or wherever it is served. I like my banh me to feel complete and the downside of ordering it for takeout is that I have to omit mayonnaise out of it and what makes it (well, a banh mi). The other trouble I have when ordering it is that tofu, commonly, can be so under seasoned and veggies are not noticeably pickled. On this blog, I’ve discussed a few times how important it is to marinate your ingredients (especially tofu) beforehand to maximize the flavors. The same rule shall apply for my version of banh mi.
So after a couple of years, I’ve finally got the recipe right and it’s, honestly, so comforting to be able to make it from home. The best part about this recipe is, if you are anything like me, I have stir fry and left over produce waiting to be used. You can easily tailor the recipe to any veggies you would have, add it to your pickle mix and, there you have it, you have preserved your veggies to make an amazing sandwich. Seriously, try it.
PRO TIPS:
- Marinate your vegetables and tofu, ideally, the night before. If you are pressed on time, at the least 30 minutes beforehand. This will help you maximize your flavors onto the sandwich as opposed to feeling like you’ve just eaten a salad in between a baguette.
- Pan fry the tofu until the edges are crisp (or according to your preference). Always press out the excess liquids before preparing your tofu to avoid holding too much moisture that can change the texture of the bread.
- Do not neglect the selection of bread. While it is more than okay to use bread available to you (especially in the middle of a pandemic), IF you have access of finding quality bread at a small bakery, use that instead of grocery shelf breads. IT MAKES A HUGE DIFFERENCE. A French baguette is ideal, which I found at a market deli section of my grocery store. If you are from Guam, I got mine at the Pay-Less Maite location. Hoagie rolls or sourdough loaves to make a sandwich will be your next best bet.
- Do not over toast your bread. It will be very hard to chew. Ideally, toast the inside of the bread until it is lightly golden. If you do not have an oven, using a cast iron over a stove top or griddle top will do just fine.
Tofu Banh Mi Sandwich (Vegan)
Ingredients
FOR THE SANDWICH
- 1 whole French baguette (or hoagie) sliced into 6" loaves
- 2 tbsp vegan mayonnaise
- 2 tbsp sriracha (optional or lessen depending on spice tolerance)
- 1 handful Romaine lettuce roughly chopped into bite sized pieces
- 1 medium cucumber thinly sliced
- 7 oz (½ block) sliced firm marinated tofu
- 1 handful cilantro (optional)
FOR THE PICKLED VEGGIES
- 1 medium carrot julienned or chopped into matchsticks
- 1 medium daikon raddish (or white raddish) julienned or chopped into match sticks
- 3 tbsp apple cider vinegar (or rice vinegar)
- 2 tbsp sweetener (I used agave)
- 1 clove garlic crushed & minced
- 2 stalks green onions sliced into small pieces
- 1 tbsp sesame oil (optional)
- pinch of salt & pepper
Instructions
MAKE AHEAD OF TIME (THE NIGHT OR AN HOUR BEFORE PREPARATION)
- FOR THE PICKLED VEGGIES: Place the matchsticks of carrots and raddishes in a mixing bowl or mason jar. Add the rest of the ingredients (vinegar, sweetener, garlic, green onions, sesame oil, and sprinkle with salt & pepper). Mix all ingredients together. Chill in the fridge until it is ready for use. FOR THE MARINATED TOFU: Press out the excess liquids of your tofu. Click here for my marinade (which I've used for this recipe). Slice tofu into squares and roughly, about, ½ inch thick. Marinate overnight or at least an hour beforehand. Store and chill in the container. What if I don't want to marinate my tofu or don't have time / ingredients for it? You can season your tofu with salt, pepper, garlic and onion powder with a splash of low sodium soy sauce (or tamari) on all sides before pan frying.
SANDWICH ASSEMBLY
- On a preheated cast iron or skillet, lightly coat a tablespoon of oil and spread evenly. Pat your tofu dry from the marinade and pan fry until each side is golden brown and edges are slightly crisp.
- Whisk together vegan mayonnaise and sriracha on a separate small bowl or saucer. Slice your 6" bread in half lengthwise to create a sandwich loaf. Lightly toast the baguette to a 375°F oven for 2-3 minutes (or until lightly golden) with the insides of the loaf facing directly to the broiler.
- Prepare the rest of the vegetable ingredients. Assemble each baguette starting with spreading the mayo-sriracha, cucumber, tofu, pickled veggies, lettuce, and cilantro.
- Sprinkle with a pinch of black pepper before serving. Enjoy.