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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 it’s been my favorite version ever since. There’s something delicious about crispy tofu that’s marinated in soy sauce and white wine. Instead of a baguette, I’ve opted for sub rolls, as they help hold the sandwich together.


6 Servings
(1 serving = sandwich )
  • 14oz
    . extra-firm tofu, sliced into 5 or 6 1/2 inch slabs
  • 1 1/2tbsp
    soy sauce
  • 1 1/2tbsp
    dry white wine
  • 1tsp
    kosher salt
  • 1/2cup
  • 3tbsp
    vegetable oil
  • 2
    carrots, peeled and shredded
  • 1cup
    cilantro, chopped
  • 1in
    cucumber, halved and sliced into 1/8 half-moon slices
  • 1
    jalapeño, seeded or de-seeded (depending on how spicy you like your sandwich)
  • 1/8in
    and sliced into circles (optional)
  • 1/2cup
    mayonnaise (use vegan mayo to make this fully plant-based)
  • 2tbsp
    sriracha sauce
  • 6
    Italian sub rolls, toasted


For the Tofu

  1. 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.

  2. 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.

  3. 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.

For the bread spread

  1. Mix the mayonnaise and sriracha together in a bowl or ramekin. Taste frequently for spiciness. If needed, add more sriracha sauce.

  2. When ready to assemble, spread this on the inside of the toasted sub rolls.

For assembling

  1. Have all of your condiments and vegetables out to facilitate making the sandwich.

  2. Place one tofu slab on each bread roll. (Alternatively, you can cut the tofu into pieces and then place on the bread).

  3. Add the carrots, cilantro, cucumbers, and jalapeño, if using. Enjoy!

Tips & Tricks

  1. 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!

  2. 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.

  3. 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.

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Recipe by

Rachel Zorn Kindermann


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 Mimosa... Read More

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