Photo: Photo: Randy Mayor; Styling: Cindy Barr
Yield
6 servings (serving size: 1 sandwich)

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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Preheat broiler.

Step 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.

Step 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

Ratings & Reviews

jesstheveg's Review

tara31
May 23, 2013
I decided to make this because I've had the sandwich at restaurants and it's amazing! I added siracha mayo (half mayo, half siracha). Didn't add ginger to the tofu marinade. Also left out the mushrooms since I've never had them on a bahn mi. Subbed regular yellow onion for green onion. Amazing.

EllenDeller's Review

jesstheveg
June 15, 2011
Really delicious. Great blend of savory, sweet, and tangy flavors. My only change was to use Wal-Mart's ciabatta rolls instead of one larger loaf of bread. Unless you have lots of sides, I think this recipe used for dinner serves three adults, not six. I made some steamed sugar snap peas and a very simple cold soba with sesame dressing on the side. Next time, I might add thinly sliced napa cabbage to the vegetable mix.

tara31's Review

EllenDeller
December 31, 2010
We used button mushrooms and served on toasted mini sourdough loaves. So fresh tasting - delicious!

buffalochelle's Review

buffalochelle
January 31, 2010
My husband and I really enjoyed these sandwiches. They are very flavorful and fresh tasting. My husband found them to be almost as good as the heartier, meat version he loves at Vietnamese restaurants.