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Tofu Banh Mi with Sriracha Aioli: A Flavorful Delight!

Paul
A delicious and flavorful Tofu Banh Mi sandwich topped with spicy Sriracha aioli, perfect for a satisfying meal.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Sandwich
Cuisine Vietnamese
Servings 2 servings
Calories 550 kcal

Ingredients
  

  • 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.
Keyword Sriracha Aioli, Tofu Banh Mi, Vegan Sandwich, Vietnamese Cuisine