Tofu Banh Mi Wraps with Quick-Pickled Carrots and Radishes

Cooking Light
Tofu Banh Mi Wraps with Quick-Pickled Carrots and Radishes Recipe

Photo: Jennifer Causey; Styling: Missie Neville Crawford

Drain the pickles well before adding to each wrap. This is a saucy sandwich, so extra liquid can make it a bit messy once you bite in.

Serves 4 (serving size: 1 wrap)


+ Add To Shopping List
1/2 cup rice vinegar
2 teaspoons sugar
2 medium carrots
4 radishes
1/3 cup canola mayonnaise
3 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
1 (14-ounce) container extra-firm, water-packed tofu, drained
1/4 teaspoon kosher salt
2 teaspoons canola oil
1 tablespoon dark sesame oil
4 (12-inch) multigrain wraps (such as Flatout)
1/2 English cucumber, halved lengthwise and thinly sliced
1 cup fresh cilantro leaves


1. Combine vinegar and sugar in a small saucepan over medium-high heat; bring to a simmer.

2. Slice carrots into thin ribbons using a vegetable peeler; place in a bowl. Thinly slice radishes; add to bowl. Pour vinegar mixture over vegetables; gently toss to coat using tongs. Set aside.

3. Combine mayonnaise and Sriracha in a bowl, stirring with a whisk.

4. Cut tofu in half horizontally, and slice into 8 (1-inch) pieces; pat dry. Sprinkle evenly with salt. Heat canola oil in a nonstick skillet over medium heat. Add tofu; cook 1 minute on each side. Drizzle sesame oil over tofu; cook 30 seconds.

5. Drain carrots and radishes; discard liquid. Place wraps on a cutting board. Spread mayonnaise mixture down center of each wrap. Top evenly with tofu, cucumber, and pickled vegetables; sprinkle with cilantro leaves. Roll each wrap tightly; cut in half.

Created date

September 2015

Nutritional Information

Calories 334
Fat 19.1 g
Satfat 1.8 g
Monofat 7.1 g
Polyfat 7.5 g
Protein 19 g
Carbohydrate 27 g
Fiber 9 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 740 mg
Calcium 109 mg