Tofu Banh Mi

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.

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

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Nutritional Information

Amount per serving
  • Calories: 369
  • Fat: 14.1g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 6.1g
  • Protein: 11.9g
  • Carbohydrate: 49.6g
  • Fiber: 5g
  • Cholesterol: 0.0mg
  • Iron: 2.6mg
  • Sodium: 367mg
  • Calcium: 147mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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. 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. 5. Preheat broiler.
  6. 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.
  7. 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
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