Lemongrass Tofu Banh Mi

Photo: John Autry; Styling: Leigh Ann Ross

The bread and Vietnamese filling—carrot and radish, cilantro, mayonnaise, and cucumber—are traditional in this vegetarian take on this classic Vietnamese sandwich.  Prepare mayonnaise mixture and toast bread while the tofu and vegetable mixture marinate.

Yield: 6 servings (serving size: 1 sandwich)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 26 Minutes
Total: 50 Minutes

Nutritional Information

Amount per serving
  • Calories: 297
  • Fat: 12g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 4g
  • Protein: 12g
  • Carbohydrate: 34.9g
  • Fiber: 3.1g
  • Cholesterol: 3mg
  • Iron: 2.8mg
  • Sodium: 499mg
  • Calcium: 91mg

Ingredients

  • 1 (14-ounce) package water-packed extra-firm tofu, drained
  • 2 tablespoons finely chopped peeled fresh lemongrass
  • 2 tablespoons water
  • 1 tablespoon lower-sodium soy sauce
  • 2 teaspoons sesame oil, divided
  • 1/4 cup rice vinegar
  • 1/4 cup water
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 1/4 cups matchstick-cut carrot
  • 1 1/4 cups matchstick-cut peeled daikon radish
  • 1 1/2 tablespoons chopped fresh cilantro
  • 3 tablespoons canola mayonnaise
  • 1 1/2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
  • 1 (12-ounce) French bread baguette, halved lengthwise and toasted
  • Cooking spray
  • 1 cup thinly sliced English cucumber

Preparation

  1. 1. Cut tofu crosswise into 6 (2/3-inch-thick) slices. Arrange tofu on several layers of paper towels. Cover with additional paper towels; top with a cast-iron skillet or other heavy pan. Let stand 15 minutes. Remove tofu from paper towels.
  2. 2. Combine 2 tablespoons lemongrass, 2 tablespoons water, soy sauce, and 1 teaspoon sesame oil in a 13 x 9-inch glass or ceramic baking dish. Arrange tofu slices in a single layer in soy mixture, turning to coat. Let stand for 15 minutes.
  3. 3. Combine vinegar and the next 3 ingredients (through salt) in a medium bowl, stirring until sugar and salt dissolve. Add carrot and radish; toss well. Let stand for 30 minutes, stirring occasionally. Drain; stir in cilantro.
  4. 4. Combine remaining 1 teaspoon sesame oil, mayonnaise, and Sriracha in a small bowl, stirring with a whisk. Cut bread horizontally. Spread mayonnaise mixture evenly on cut sides of bread.
  5. 5. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove tofu from marinade, and discard marinade. Pat tofu slices dry with paper towels. Add tofu slices to pan, and cook for 4 minutes on each side or until crisp and golden. Arrange tofu slices on bottom half of bread; top tofu slices with carrot mixture and cucumber slices. Cut loaf crosswise into 6 equal pieces.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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