Tofu Banh Mi

Banh mi is a Vietnamese sandwich which takes it’s name from the type of bread on which it’s normally made. There’s a bit of work involved to make all of the components, but they come together in under 40 minutes. The sandwiches can be served on their own or with sides. Mint spring rolls pair very nicely with the banh mi.

Banh Mi 2

Banh Mi


1/2 cucumber
1/2 avocado
1/2 jalapeno
1 block five spice tofu
Sriracha Mayo
Marinated carrots and onions
3 rolls
Cilantro, handful

Open the rolls and remove most of the bread from the center. Spread sriracha mayo in both cavities of the bread. Layer tofu, and other toppings inside.


1 block extra firm tofu
1 Tbsp sesame oil
1/2 Tbsp Chinese five spice

Preheat the oven broiler and move a rack to several inches below it. Cut the tofu block in 12 pieces, like the diagram below. Pat the tofu dry and then toss with sesame oil. Spread on a baking sheet and spring Chinese five spice on top. Place under the broiler until browned, 5-8 minutes. Flip and brown the other side, 3-4 minutes.

Tofu Diagram

6 Tbsp mayonnaise
2 Tbsp sriracha
2 tsp lime juice
1/2 tsp soy sauce

Stir together.


1/2 cup rice vinegar
1/4 cup water
1/4 cup sugar
1/2 – 1 tsp red pepper flakes
1/4 cup matchstick-cut carrots
1/4 cup thinly sliced onions

Combine vinegar, water, sugar, and red pepper flakes until sugar is combined (it may need gently heated). Submerge the carrots and onions in the sauce and allow to marinate at least 30 minutes. Drain before using.

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