Tofu Banh Mi

Tofu Banh MiRecipe
Photo: Photo: Randy Mayor; Styling: Cindy Barr
This vegetarian banh mi features marinated tofu; it soaks up savory flavor from soy sauce and heat from fresh ginger for a riff on the popular Vietnamese sandwich. Serve with Sriracha (hot chile sauce) if you prefer more fire.


6 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional Information

Calories 369
Fat 14.1 g
Satfat 1.8 g
Monofat 5.2 g
Polyfat 6.1 g
Protein 11.9 g
Carbohydrate 49.6 g
Fiber 5 g
Cholesterol 0.0 mg
Iron 2.6 mg
Sodium 367 mg
Calcium 147 mg


1 (14-ounce) package water-packed firm tofu, drained
2 tablespoons low-sodium soy sauce
2 teaspoons finely grated peeled fresh ginger
1/3 cup rice vinegar
1/4 cup sugar
1 teaspoon kosher salt
1 1/4 cups (3-inch) matchstick-cut carrot
1 cup sliced shiitake mushroom caps
1/4 teaspoon freshly ground black pepper
1 julienne-cut green onion
1 cucumber, peeled, halved lengthwise, and thinly sliced (about 2 cups)
2 tablespoons canola oil
1 (12-ounce) loaf French bread
1/2 cup fresh cilantro sprigs
2 jalapeño peppers, thinly sliced


1. Cut tofu crosswise into 8 (1/2-inch-thick) slices. Arrange tofu on several layers of paper towels. Top with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Remove tofu from paper towels.

2. Combine soy sauce and ginger in a 13 x 9–inch baking dish. Arrange tofu slices in a single layer in soy mixture. Cover and refrigerate 8 hours or overnight, turning once.

3. Combine vinegar, sugar, and salt in a medium bowl, stirring until sugar and salt dissolve. Add carrot and next 4 ingredients (through cucumber); toss well. Let stand 30 minutes, stirring occasionally. Drain carrot mixture through a sieve; drain thoroughly.

4. Heat oil in a large nonstick skillet over medium-high heat. Remove tofu from marinade; discard marinade. Pat tofu slices dry with paper towels. Add tofu slices to pan; sauté 4 minutes on each side or until crisp and golden.

5. Preheat broiler.

6. Cut bread in half lengthwise. Open halves, laying bread cut side up on a baking sheet. Broil 2 minutes or until lightly browned. Place tofu slices on bottom half of bread; top with carrot mixture, cilantro, and jalapeño slices. Top with top half of bread. Cut loaf crosswise into 6 equal pieces.

Wine note: The herbaceous quality of Monkey Bay Sauvignon Blanc 2007 ($11) echoes the jalapeño peppers and green onions in our Tofu Banh Mi, while the wine's lemony acidity helps it stand up to the rice vinegar–pickled vegetables. —Jeffery Lindenmuth