Lemongrass Tofu Banh Mi Recipe

Name: Lemongrass Tofu Banh Mi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 350 g extra firm tofu, drained; 2 garlic cloves, minced; 5 tablespoons low sodium soy sauce (or tamari); 1/4 cup vegetable broth; 2 teaspoons sea salt; 2 teaspoons black pepper; 2 teaspoons toasted sesame oil; 3 tablespoons pureed lemongrass (like Gourmet Garden); 1 tablespoon coconut oil; 2 regular French baguettes, halved crosswise then sliced in half; 4 tablespoons vegan mayonnaise; 1 1/2 teaspoons sriracha sauce (or to taste); 1 cup spicy shredded root pickle (see Spicy Shredded Root Pickle); thinly sliced cucumber, lettuce, tomatoes and chopped cilantro to taste

Servings: persons

350 g extra firm tofu, drained
2 garlic cloves, minced
5 tablespoons low sodium soy sauce (or tamari)
1/4 cup vegetable broth
2 teaspoons sea salt
2 teaspoons black pepper
2 teaspoons toasted sesame oil
3 tablespoons pureed lemongrass (like Gourmet Garden)
1 tablespoon coconut oil
2 regular French baguettes, halved crosswise then sliced in half
4 tablespoons vegan mayonnaise
1 1/2 teaspoons sriracha sauce (or to taste)
1 cup spicy shredded root pickle (see Spicy Shredded Root Pickle)
thinly sliced cucumber, lettuce, tomatoes and chopped cilantro to taste

1
["Tofu:", "Wrap tofu in a clean tea towel and press under a heavy weight for 1 hour.", "Slice crosswise into 1/4"" pieces and set aside.", "In a large plastic bag or a shallow glass baking dish, combine the remaining ingredients and shake to distribute well.", "Add the tofu, seal the bag and gently distribute the pieces through the marinade (try to get them in one layer).", "Let marinate for at least 2 hours, preferably overnight.", "Heat oil in a large non-stick or cast-iron skillet over medium-high heat and add the tofu in one layer (you will likely need to do this in batches).", "Cook the tofu until both sides are golden brown with a nice firm crust.", "Assembly:", "Toast the baguette until golden.", "Combine the mayonnaise and Sriracha and spread evenly onto one half of each sandwich.", "Layer with lettuce, cucumber, tomatoes, and tofu.", "Top with Recipe #504020 and cilantro to taste."]

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 350 g extra firm tofu, drained, 2 garlic cloves, minced, 5 tablespoons low sodium soy sauce (or tamari), 1/4 cup vegetable broth, and more.

Yes, Lemongrass Tofu Banh Mi falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemongrass Tofu Banh Mi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions