Crispy Tofu Banh Mi
Vietnamese-style sandwiches with crisp soy-glazed tofu, quick-pickled carrot and daikon, sriracha mayo, cucumber and cilantro.
- Makes
- 4 sandwiches
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
Ingredients
For the quick pickles
For the tofu
To assemble
Equipment
- Large nonstick skillet
Instructions
Make the pickles: stir the vinegar, sugar and salt with ¼ cup warm water until dissolved. Add the carrot and daikon and leave for at least 20 minutes while you cook.Make the pickles: stir the vinegar, sugar and salt with 59 mL warm water until dissolved. Add the carrot and daikon and leave for at least 20 minutes while you cook.
Toss the tofu slabs gently in the cornstarch. Heat the oil in the skillet over medium-high heat and fry the tofu until golden and crisp, 3–4 minutes per side.
Mix the soy sauce, maple syrup and garlic, pour it over the tofu and toss for 30 seconds until the glaze turns sticky. Take the pan off the heat.
Stir the mayonnaise and sriracha together. Split the rolls, warm them in the oven for a few minutes if you like, and spread the insides with the spicy mayo.
Fill each roll with tofu, drained pickles, cucumber, cilantro and jalapeño.
Notes
- The pickles keep in their liquid in the fridge for up to 2 weeks.
- For a vegan banh mi, use vegan mayonnaise.
My notes
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Nutrition estimate
- Calories
- 490
- Protein
- 21 g
- Carbs
- 42 g
- Fat
- 27 g
Per sandwich, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
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