Tofu Banh Mi

Author: Recipes_kw
No ratings yet
Prep Time 45 mins
Total Time 45 mins
Course Main Course, Sandwiches
Cuisine Vietnamese
Servings 4 Servings


  • Stove


  • 14 oz tofu firm, sliced 1/2' thick slabs
  • 2 cups carrots peeled, shredded
  • 1 tsp salt
  • 1 tsp black pepper fresh cracked
  • 1/2 cup cucumber peeled, seeded, sliced thin
  • 1 tsp lime zest fresh
  • 1 tbsp lime juice fresh squeezed, no sugar added or preservatives
  • 1 tbsp fish sauce substitute plant based
  • 1/4 cup mayonnaise plant based
  • 1 tbsp Sriracha sauce NO SODIUM BENZOATE
  • 1/3 cup cornstarch
  • 3 tbsp olive oil extra virgin
  • 4 rolls sub rolls 8' inch, split, toasted
  • 1/3 cup cilantro leaves fresh


  • Spread tofu on a paper towel lined baking sheet and let drain for about 20 minutes. Gently press dry with a few more paper towels and season with salt and pepper.
  • Combine the carrots, cucumber, lime juice, and fish sauce in a large bowl; let sit for 15 minutes. Whisk together the mayonnaise, Sriracha, and lime zest in a second bowl.
  • Spread cornstarch in a shallow dish then dredge the seasoned tofu then transfer to a plate.
  • Heat the olive oil in a large skillet over medium-high heat until just smoking. Add in the tofu and cook until crisp and browned, about 4 minutes per side; transfer to a paper towel lined plate.
  • Spread the "mayo" mixture evenly over cut sides of each roll. Layer tofu, pickled vegetables, and cilantro evenly in rolls. Press gently on sandwiches to set; then serve. Enjoy!

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