There’s something magical about a sandwich that can transport you to another world with just one bite. The Tofu Banh Mi with Sriracha Aioli does just that!
This vibrant Vietnamese classic is not only a feast for the eyes but also a quick solution for those busy days when you crave something satisfying yet easy to whip up.
With crispy tofu, crunchy veggies, and a spicy kick from the aioli, it’s a dish that impresses friends and family alike. Trust me, once you try it, you’ll be hooked!
Why You’ll Love This Tofu Banh Mi with Sriracha Aioli
This Tofu Banh Mi with Sriracha Aioli is a game-changer for your weeknight meals.
It’s quick to prepare, taking just 40 minutes from start to finish.
The combination of flavors is simply irresistible—savory, spicy, and fresh all at once.
Plus, it’s a vegan delight that even non-vegans will rave about.
You’ll find yourself making this sandwich again and again, and your taste buds will thank you!
Ingredients for Tofu Banh Mi with Sriracha Aioli
Creating the perfect Tofu Banh Mi with Sriracha Aioli starts with gathering the right ingredients.
Here’s what you’ll need:
Firm Tofu: The star of the show! It holds its shape well and absorbs flavors beautifully.
Soy Sauce: Adds a savory depth to the tofu. For a gluten-free option, swap it with tamari.
Sesame Oil: This oil brings a nutty aroma and richness to the marinade.
Rice Vinegar: A splash of acidity that balances the flavors perfectly.
Brown Sugar: A touch of sweetness to enhance the savory notes of the dish.
Garlic Powder: For that essential garlicky kick without the fuss of fresh garlic.
Ground Ginger: Adds warmth and a hint of spice to the marinade.
Vegetable Oil: Used for frying the tofu, giving it that crispy texture we all love.
French Baguette: The perfect vessel for all those delicious fillings. A crusty baguette is ideal!
Pickled Carrots and Daikon: These add a tangy crunch. You can buy them pre-made or make your own.
Cucumber: Fresh and crisp, it adds a refreshing contrast to the sandwich.
Jalapeño: Optional, but if you like heat, this is a great addition!
Fresh Cilantro: A handful of these fragrant leaves brightens up the whole dish.
Mayonnaise: The base for the Sriracha aioli, providing creaminess.
Sriracha Sauce: This spicy sauce is what gives the aioli its kick. Adjust to your heat preference!
Lime Juice: A squeeze of lime adds a zesty brightness to the aioli.
Salt and Pepper: Essential for seasoning the aioli to your taste.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing.
Gather these ingredients, and you’re on your way to making a delicious Tofu Banh Mi with Sriracha Aioli that will leave everyone wanting more!
How to Make Tofu Banh Mi with Sriracha Aioli
Making a Tofu Banh Mi with Sriracha Aioli is a straightforward process that packs a punch of flavor.
Follow these simple steps, and you’ll have a delicious sandwich ready in no time!
Step 1: Marinate the Tofu
Start by marinating the tofu.
In a shallow dish, whisk together soy sauce, sesame oil, rice vinegar, brown sugar, garlic powder, and ground ginger.
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This marinade is where the magic begins!
Once mixed, add the tofu slabs, ensuring they’re well-coated.
Let them soak up those flavors for at least 30 minutes.
If you have time, refrigerate for up to 2 hours for an even richer taste.
Step 2: Prepare the Sriracha Aioli
While the tofu is marinating, it’s time to whip up the Sriracha aioli.
In a small bowl, combine mayonnaise, Sriracha sauce, lime juice, salt, and pepper.
Mix until smooth and creamy.
Taste it! Adjust the seasoning to your liking.
If you want more heat, add a bit more Sriracha.
Set this aside; it’ll be the perfect spicy complement to your sandwich.
Step 3: Cook the Tofu
Now, let’s get cooking!
Heat vegetable oil in a large skillet over medium-high heat.
Once the oil is hot, carefully add the marinated tofu slabs.
Cook for about 4-5 minutes on each side.
You’re looking for that golden brown, crispy texture.
Once done, remove them from the skillet and let them rest for a moment.
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Step 4: Assemble the Banh Mi
It’s assembly time!
Take your French baguette and slice it in half lengthwise.
Spread a generous layer of Sriracha aioli on both sides.
Now, layer in the crispy tofu, followed by the pickled carrots and daikon.
Add the cucumber slices, jalapeño (if you’re feeling adventurous), and a handful of fresh cilantro.
Close the sandwich and slice it in half for easy handling.
Step 5: Serve and Enjoy
Your Tofu Banh Mi with Sriracha Aioli is ready to shine!
Serve it immediately for the best experience.
Pair it with a side of crispy fries or a light salad.
Take a moment to appreciate the colors and aromas before diving in.
Trust me, each bite will be a delightful explosion of flavors!
Tips for Success
Press the tofu well to remove excess moisture for a crispier texture.
Marinate the tofu longer for deeper flavor—up to 2 hours is ideal.
Use a non-stick skillet to prevent the tofu from sticking while frying.
Feel free to customize the aioli by adding herbs or spices you love.
Serve the banh mi fresh for the best taste and texture.
Equipment Needed
Skillet: A non-stick skillet works best, but any frying pan will do.
Shallow Dish: For marinating the tofu, a pie dish or any flat container is perfect.
Whisk: Essential for mixing the marinade and aioli; a fork can work in a pinch.
Knife: A sharp knife for slicing the tofu and veggies.
Cutting Board: A sturdy surface for all your chopping needs.
Variations
Spicy Tofu Banh Mi: Add extra Sriracha to the marinade for a fiery kick that will wake up your taste buds.
Grilled Tofu: Instead of frying, grill the marinated tofu for a smoky flavor and beautiful grill marks.
Vegan Cheese: Layer in some vegan cheese for a creamy texture that complements the crunch of the veggies.
Herbed Aioli: Mix in fresh herbs like basil or mint into the aioli for a refreshing twist.
Gluten-Free Option: Use gluten-free bread and tamari instead of soy sauce to make this dish suitable for gluten-sensitive eaters.
Serving Suggestions
Side Salad: Pair your banh mi with a light cucumber and tomato salad for a refreshing contrast.
Chips: Serve with crispy potato chips or sweet potato fries for a satisfying crunch.
Drink: Enjoy with a cold iced tea or a light beer to complement the flavors.
Presentation: Serve on a wooden board for a rustic touch, garnished with extra cilantro.
FAQs about Tofu Banh Mi with Sriracha Aioli
Can I make the Tofu Banh Mi with Sriracha Aioli ahead of time?
Absolutely! You can marinate the tofu and prepare the Sriracha aioli in advance. Just assemble the sandwich right before serving to keep everything fresh and crispy.
Is this Tofu Banh Mi suitable for meal prep?
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Yes! This sandwich is perfect for meal prep. Just store the components separately in airtight containers. Assemble when you’re ready to eat for the best texture.
What can I substitute for tofu in this recipe?
If you’re not a fan of tofu, try using tempeh or even grilled portobello mushrooms. Both options will absorb the marinade beautifully and provide a satisfying bite.
How spicy is the Sriracha aioli?
The spiciness of the aioli depends on how much Sriracha you add. Start with the recommended amount, then adjust to your heat preference. You can always add more!
Can I make this Tofu Banh Mi gluten-free?
Definitely! Just swap the soy sauce for tamari and use gluten-free bread. You’ll still enjoy all the delicious flavors without the gluten.
Final Thoughts
Creating a Tofu Banh Mi with Sriracha Aioli is more than just making a sandwich; it’s about crafting an experience that delights the senses.
Each bite bursts with flavor, from the crispy tofu to the tangy pickled veggies.
This recipe is a celebration of vibrant ingredients and simple techniques, perfect for any home cook looking to impress.
Whether you’re enjoying it solo or sharing with friends, this banh mi brings joy to the table.
So roll up your sleeves, dive into the kitchen, and let the flavors transport you to a bustling Vietnamese street market!
A delicious and flavorful Tofu Banh Mi sandwich topped with spicy Sriracha aioli, perfect for a satisfying meal.
Ingredients
Scale
1 block (14 ounces) firm tofu, pressed and sliced into ½-inch thick slabs
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 teaspoon garlic powder
1 teaspoon ground ginger
1 tablespoon vegetable oil (for frying)
1 French baguette, cut in half lengthwise
1 cup pickled carrots and daikon (store-bought or homemade)
1 cucumber, thinly sliced
1 jalapeño, thinly sliced (optional)
Fresh cilantro leaves, for garnish
½ cup mayonnaise (for Sriracha aioli)
2 tablespoons Sriracha sauce (for Sriracha aioli)
1 teaspoon lime juice (for Sriracha aioli)
Salt and pepper, to taste (for Sriracha aioli)
Instructions
Start by marinating the tofu. In a shallow dish, whisk together soy sauce, sesame oil, rice vinegar, brown sugar, garlic powder, and ground ginger. Add the tofu slabs, ensuring they are well-coated. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.
While the tofu is marinating, prepare the Sriracha aioli. In a small bowl, mix together mayonnaise, Sriracha sauce, lime juice, salt, and pepper. Adjust the seasoning to taste and set aside.
Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated tofu slabs and cook for about 4-5 minutes on each side, or until golden brown and crispy. Remove from heat.
To assemble the banh mi, spread a generous layer of Sriracha aioli on both sides of the baguette. Layer the crispy tofu, pickled carrots and daikon, cucumber slices, jalapeño (if using), and fresh cilantro.
Close the sandwich and slice it in half. Serve immediately and enjoy!
Notes
For a gluten-free option, use gluten-free bread and tamari instead of soy sauce.
Add sliced avocado for extra creaminess and healthy fats.
