Tofu Bánh Mì Recipe

Name: Tofu Bánh Mì
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces extra-firm or firm tofu, sliced crosswise into 1/2-inch-thick slabs; Salt; 1/3 cup cornstarch; 2 carrots, peeled and shredded; 1/2 cucumber, optional (see notes), peeled, halved lengthwise, seeded, and sliced thin; Zest of 1 lime plus 1 tablespoon juice; 1 tablespoon fish sauce; 1/4 cup mayonnaise; 1 tablespoon Sriracha sauce; 3 tablespoons grapeseed or other neutral oil; 4 8-inch baguettes or sub rolls, split lengthwise; 1/3 cup fresh cilantro leaves

Servings: persons

14 ounces extra-firm or firm tofu, sliced crosswise into 1/2-inch-thick slabs
Salt
1/3 cup cornstarch
2 carrots, peeled and shredded
1/2 cucumber, optional (see notes), peeled, halved lengthwise, seeded, and sliced thin
Zest of 1 lime plus 1 tablespoon juice
1 tablespoon fish sauce
1/4 cup mayonnaise
1 tablespoon Sriracha sauce
3 tablespoons grapeseed or other neutral oil
4 8-inch baguettes or sub rolls, split lengthwise
1/3 cup fresh cilantro leaves

1
Spread tofu over paper towel-lined baking sheet, let drain for 20 minutes, then gently press dry with paper towels and season with salt. Spread cornstarch in shallow dish. Dredge tofu in cornstarch and transfer to plate.
2
Meanwhile, zest the lime into a small bowl. Add the mayonnaise and Sriracha and stir to combine. In a separate bowl, combine carrots, cucumber (if using), lime juice, and fish sauce and let sit for 15 minutes.
3
Heat oil in 12-inch nonstick (or not) skillet over medium-high heat until just smoking. Add tofu and cook until both sides are crisp and browned, adjusting heat as necessary (I turn it down to medium), about 4 minutes a side. Transfer to paper towel-lined (or not) plate.
4
Spread mayonnaise mixture evenly over cut sides of each roll. Assemble 4 sandwiches by layering ingredients as follows between prepared rolls: tofu, pickled vegetables (leaving liquid in bowl), and cilantro. Press gently on sandwiches to set. Serve.

177

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 12 ingredients. The key ingredients include: 14 ounces extra-firm or firm tofu, sliced crosswise into 1/2-inch-thick slabs, Salt, 1/3 cup cornstarch, 2 carrots, peeled and shredded, and more.

Yes, Tofu Bánh Mì 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!

Tofu Bánh Mì

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions