This Marinated Tofu Bánh Mi will soon be your favorite sandwich, and it's so easy to make! The creamy spicy bánh mi sauce is super addictive as well. It's an incredibly flavorful sandwich that's better than takeout!
Marinating / Pickling Time1hr
Keyword: bánh mi, pickled carrots, tofu, vegan bánh mi
1 16oz.block super firm or extra firm tofudrained and pressed
3tbspsoy sauce or tamari
1tbsprice wine vinegar
1tbspagave or maple syrup
1tbspchili garlic sauce
Creamy Spicy Bánh Mi Sauce
1.5tsptoasted sesame oil
2tsprice wine vinegar
2tsp kosher salt
1cupfinely sliced red cabbage
1cupchopped or thinly sliced seedless cucumber
Cilantro for serving
1/4 cupred onion for servingfinely chopped
Whisk together the tofu marinade ingredients in a shallow dish.
Slice the tofu approx 1/2 inch thick triangles or squares, and place into the marinade. Spoon marinade over tofu, to ensure all the tofu is covered with marinade. Cover and refrigerate for at least 30 to 60 minutes.
Chop the red cabbage, shred the carrot, and chop the cucumber. Place vegetables into a glass jar(s).
In a small saucepan, add all pickling liquid ingredients. Stir well and bring to a boil. Just as the liquid boils, remove from heat.
Very carefully, pour the liquid over the vegetables. Let cool, and refrigerate for 30 to 60 minutes.
Meanwhile, stir together the sauce ingredients.
When tofu is done marinating, remove from liquid and saute in a skillet over medium heat with a bit of oil, approx 5 minutes per side. Watch the tofu carefully to not burn, but you want a nice browned cook.
On your choice of bread, spread the creamy spicy banh mi sauce. Place tofu on top. Add pickled vegetables over the tofu. Add cilantro, red onion, and optional chile over top. Drizzle more sauce if desired.
*You may have leftover vegetables. It's your preference how much vegetables to use on each sandwich.