When the French baguette meets Vietnamese cuisine, magic happens! At least, that’s what happens for me whenever I eat Vietnam’s most beloved street food. “Banh Mi” in Vietnamese can be loosely translated as a ‘small baguette’. Much like a sub, a typical Banh Mi can be composed of any variety of things: meats, vegetables or pickled vegetables, cilantro, jalapeno, Maggi, etc. Believe it or not, my first Banh Mi was a tofu banh mi, and...
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Place the slabs of tofu in a bowl or shallow dish. Splash with the soy sauce and white wine, and sprinkle with kosher salt. Let marinate for 30 minutes.
Take the tofu out of the bowl and lightly dab with a paper towel. Place the cornstarch on a plate. Dredge the tofu slabs in the cornstarch until completely covered on all sides.
Meanwhile, heat the vegetable oil in a large pan or wok over medium-high heat. Once it’s smoking, place the slabs in the pan and cook for 5 minutes, or until crispy. Flip over to cook on the other side for another 5 minutes, or until the other side is just as crispy. Take off heat and let drain on a paper-towel lined plate.
Mix the mayonnaise and sriracha together in a bowl or ramekin. Taste frequently for spiciness. If needed, add more sriracha sauce.
When ready to assemble, spread this on the inside of the toasted sub rolls.
Have all of your condiments and vegetables out to facilitate making the sandwich.
Place one tofu slab on each bread roll. (Alternatively, you can cut the tofu into pieces and then place on the bread).
Add the carrots, cilantro, cucumbers, and jalapeño, if using. Enjoy!
As I mentioned above, the contents of your Banh Mi can be anything you desire. There’s no need to stick to what I’ve offered here in this recipe. Have some fun and try a bunch of variations!
I personally do not use Maggi seasoning sauce, as it can be difficult to find where I live. Traditionally, you can find this by the herbs and spices section of your grocery store. Feel free to use it in this recipe if you’re interested in trying it out.
I prefer to use slabs of tofu instead of cutting them into several pieces. It’s easier for dredging in corn starch and for frying. That said, there’s nothing wrong with cutting your tofu into smaller pieces beforehand and frying them that way.
How do I make crispy tofu for my Tofu Banh Mi?
To achieve crispy tofu for your Tofu Banh Mi, start by marinating extra-firm tofu slabs in soy sauce and white wine for about 30 minutes. After marinating, dredge the tofu in cornstarch to create a crispy coating. Heat vegetable oil in a pan over medium-high heat until it's smoking, then cook the tofu for about 5 minutes on each side until golden and crispy.
Can I make a vegan version of Tofu Banh Mi?
Absolutely! To make a fully vegan Tofu Banh Mi, simply use vegan mayonnaise instead of regular mayonnaise. The rest of the ingredients, including the tofu, vegetables, and sriracha sauce, are already plant-based, making this sandwich a delicious option for vegans.
What are some good substitutions for ingredients in Tofu Banh Mi?
If you don't have certain ingredients on hand, you can substitute the dry white wine with vegetable broth or omit it entirely. For the mayonnaise, any creamy vegan alternative will work. You can also swap out the jalapeño for another type of pepper if you prefer a different level of heat, or use pickled vegetables instead of fresh ones for added flavor.
How should I store leftover Tofu Banh Mi?
To store leftover Tofu Banh Mi, wrap the sandwiches tightly in plastic wrap or aluminum foil and keep them in the refrigerator. It's best to consume them within 1-2 days for optimal freshness. If you want to keep the tofu crispy, store the tofu separately from the bread and vegetables, and assemble the sandwich just before eating.
What can I serve with Tofu Banh Mi for a complete meal?
To complement your Tofu Banh Mi, consider serving it with a side of Vietnamese-style pickled vegetables, a fresh salad, or a bowl of pho. You could also add some crispy spring rolls or a light fruit salad for a refreshing touch to your meal.
I'm a plant-based eater and food writer dedicated to making cooking and plant-based eating approachable and fun! I'm the creator of Samosas and Mimosas and regularly write on Medium about all things food.
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