Seared Tofu Banh Mi Sandwiches

A very healthy sandwich to fulfil the taste buds and hunger of your tummy.

This recipe looks a little long but if you make your pickles a day ahead of time, you’re halfway there. This will make extra pickles so feel free to have breakfast banh mi’s the next day. Or just store them in your fridge for salads, or sandwiches later on in the week.

Seared Tofu Banh Mi Sandwiches

Print Recipe

• CourseMain Dish
• CuisineVietnamise

Servings	Prep Time
3-4 People	20 Minutes

Cook Time

15 Minutes

Servings Prep Time 3-4 People 20 Minutes

Cook Time 15 Minutes

Seared Tofu Banh Mi Sandwiches Print Recipe CourseMain Dish CuisineVietnamise Servings Prep Time 3-4 People 20 Minutes Cook Time 15 Minutes Servings Prep Time 3-4 People 20 Minutes Cook Time 15 Minutes

Ingredients

Main Ingredients

• 1 Packet Extra Firm Tofu Around 14oz or 400 grams
• Ekin Olive Oil For the pan
• Sliced Fresh Baguette Sandwich Sized Portions
• Mayo For Taste
• Few Sprigs of Cilantro Per Sandwich
• Sriracha For Taste (Chilli Sauce)

Pickled Veggies

• 1 Small Daikon Sliced Into Matchsticks
• 2 Small Carrots Sliced Into Matchsticks
• 1/2 Small Cucumber De-seeded & Sliced Into Matchsticks
• 1/2 Jalapeno Thinly Sliced
• 1/4 Cup White Wine Vinegar
• 1/4 Cup Rice Vinegar
• Few Pinches Of Sugar
• Few Pinches Of Salt

Tofu Marinade

• 1 Tablespoon olive oil
• 2 Tablespoons Tamari Or Soy Sauce
• 1/2 Lime Juice Plus a little zest
• 1 Clove garlic Minced
• 1/2 Teaspoon Ginger Minced
• Generous Amounts of cracked pepper Fresh

Servings: People

Instructions

1. Make ahead: Place thinly sliced daikon, carrots, cucumbers, and jalapeños in a medium jar with white wine vinegar, rice vinegar, sugar and salt. If the liquids don’t cover the veggies, add about 2 tablespoons of water and more vinegar if necessary (the amount you need will depend on the size of your jar). Let chill for at least an hour, or store in the fridge for at least a week.

   
2. Drain tofu, slice it into approx. ½ inch slices. Place on a towel and gently pat dry to remove excess water.
3. In a small bowl, whisk together olive oil, tamari, lime, zest, garlic, ginger, and freshly cracked pepper.
4. Place tofu in a shallow pan and pour the marinade on top. Flip the tofu so that it coats (if it doesn’t coat fully in your pan, add a bit more tamari until all tofu is coated). Let the tofu marinate for at least 15 minutes.
5. Heat a nonstick skillet to medium-high heat. Add a little oil to the pan and place tofu pieces with enough space between each so that they’re not too crowded (you can cook them in batches). Let the tofu cook (without moving it around too much) for a few minutes per side until they’re deeply golden brown and caramelized (almost blackened) around the edges. Remove from heat. Taste a little piece and add more salt & pepper if necessary.
6. Assemble sandwiches with mayo, tofu slices, pickled veggies, cilantro and serve with sriracha.

Recipe Notes

For the pickled veggies: if you can't find daikon, just skip it. And if you're sensitive to spice, go light on the jalapeños.

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