Tofu Banh Mi Recipe
Prep Time:
1 hour
Cook Time:
6 minutes
Servings:
4 servings
Ingredients
  • 1 daikon radish, thinly sliced
  • 2 small carrots, thinly sliced
  • ½ English cucumber, thinly sliced
  • ½ jalapeño, thinly sliced
  • ¾ cup rice vinegar
  • ¼ teaspoon sugar
  • ¼ teaspoon salt
  • 1 block (16 ounces) super firm tofu
  • 2 tablespoons olive oil, divided
  • 2 tablespoons soy sauce
  • juice and zest from 1 lime
  • 2 garlic cloves, crushed
  • ¼ teaspoon ground ginger
  • ¼ teaspoon pepper
  • 4 ciabatta rolls
  • 2 tablespoons vegan mayonnaise
  • 2 teaspoons sriracha
  • ¼ cup cilantro, chopped
Directions
  1. Put the sliced radish, carrots, cucumber and jalapeño in a 32 ounce mason jar or another glass container that has a lid. Add the vinegar, sugar, and salt. Put the lid on and shake to coat all pieces. Put in the fridge for a minimum of 1 hour.
  2. Dry off the tofu block with a paper towel. Cut into ½-inch slices.
  3. Mix 1 tablespoon of the olive oil, soy sauce, lime juice, lime zest, garlic, ginger and pepper in a small bowl.
  4. Lay the tofu pieces in a shallow glass dish and coat each piece with the marinade. Put in the fridge for 20 minutes to marinate.
  5. Add the remaining oil to a non-stick pan and heat to medium-high. Place the tofu into the pan in a single layer and cook for 3 minutes on each side, until they are golden brown. Remove from heat.
  6. Slice the bread and assemble with mayo, tofu, pickled veggies, sriracha and cilantro.