Banh Mi with Tofu

Banh Mi with Tofu is a delightful fusion of Vietnamese flavors and American lunchtime convenience, featuring crispy tofu and fresh vegetables. This vegetarian sandwich is not only delicious but also satisfying and nutritious, perfect for a quick meal.

Ingredients

• Tofu - 200 grams
• Baguette - 2 small (about 15-20 cm each)
• Cucumber - 1/2, thinly sliced
• Carrot - 1 medium, julienned
• Daikon radish - 1/4, julienned
• Fresh cilantro - 1/4 cup, chopped
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sugar - 1 teaspoon
• Mayonnaise - 2 tablespoons
• Sriracha - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Cooking oil - 2 tablespoons

Steps

1. Press the tofu for about 15 minutes to remove excess moisture, then cut into 1 cm thick slices.
2. In a bowl, combine soy sauce, rice vinegar, and sugar. Marinate the tofu slices in this mixture for at least 10 minutes.
3. Heat cooking oil in a pan over medium heat. Add the marinated tofu slices and cook until golden brown and crispy, about 4-5 minutes per side.
4. While the tofu cooks, prepare the pickled vegetables. In a small bowl, mix the julienned carrot and daikon radish with a pinch of salt, and let it sit for 5 minutes.
5. Slice the baguettes open lengthwise without cutting all the way through, creating a pocket.
6. Spread mayonnaise on one side of each baguette and sriracha on the other, adjusting to taste.
7. Layer the crispy tofu, cucumber slices, pickled carrots and daikon, and fresh cilantro inside each baguette.
8. Sprinkle with black pepper and additional soy sauce if desired before serving.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 55 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.1 L

Health Benefits

• Rich in plant-based protein from tofu, supporting muscle health.
• Contains vitamins and minerals from fresh vegetables, promoting overall health.

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