Banh Mi with Crispy Tofu

This Vietnamese sandwich is typically a combination of meat (usually pork) and vegetables, but our take here is plant-based and calls for crispy marinated tofu and a combination of fresh and pickled vegetables. A swipe of sriracha mayonnaise adds a layer of creamy richness. Don't be intimidated by the long ingredient list—all of the items are easy to find at well-stocked grocery stores and once you prep your ingredients, the sandwiches come together very easily.

Banh Mi With Crispy Tofu recipe
Photo: Caitlin Bensel
Active Time:
15 mins
Total Time:
30 mins
Nutrition Profile:


  • 2 cups water

  • 3 tablespoons unseasoned rice vinegar

  • 4 teaspoons granulated sugar, divided

  • 1 cup matchstick carrots

  • 1 small daikon radish, peeled and cut into matchsticks

  • ¼ cup canola mayonnaise

  • 1 tablespoon Sriracha sauce

  • 1 tablespoon fresh lime juice (from 1 lime)

  • 1 tablespoon lower-sodium soy sauce

  • ½ teaspoon fish sauce

  • ½ teaspoon grated fresh garlic

  • ½ teaspoon grated fresh ginger

  • 3 tablespoons sesame oil, divided

  • 1 (14-oz.) pkg. extra-firm tofu, pressed and cut into 12 (3-1/2 in.) planks

  • teaspoon kosher salt

  • 1 (8-oz.) French baguette, cut into quarters and halved lengthwise, centers removed and toasted

  • ½ cup thinly sliced cucumber

  • ¼ cup cilantro leaves

  • 2 tablespoons thinly sliced jalapeno pepper


  1. Bring water, rice vinegar and 1 tablespoon sugar to a boil in a small saucepan over medium-high. Combine carrots and radish in a medium bowl; pour vinegar mixture over vegetables, and let stand 15 minutes. Combine mayonnaise and Sriracha in a small bowl; chill until ready to use.

  2. Meanwhile, whisk together lime juice, soy sauce, fish sauce, garlic, ginger, 2 tablespoons sesame oil and remaining 1 teaspoon sugar in a small bowl. Place tofu planks in a shallow dish, and pour soy mixture over planks; set aside to marinate at least 15 minutes or up to overnight.

  3. Heat remaining 1 tablespoon sesame oil in a large nonstick skillet over medium-high. Cook tofu planks, in batches if necessary, until browned and crispy on both sides, about 5 minutes. Remove from skillet, and immediately sprinkle with salt.

  4. Drain and discard liquid from carrots and daikon; set aside. Spread both sides of halved baguettes with mayonnaise mixture. Layer 3 tofu slices per sandwich; top with carrots and daikon mixture, cucumber, cilantro and jalapeño. Serve immediately.

Nutrition Facts (per serving)

485 Calories
27g Fat
45g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 sandwich
Calories 485
% Daily Value *
Total Carbohydrate 45g 16%
Dietary Fiber 5g 18%
Total Sugars 9g
Added Sugars 5g 10%
Protein 16g 32%
Total Fat 27g 35%
Saturated Fat 3g 15%
Sodium 914mg 40%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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