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Vegetarian Banh Mi Sandwich Recipe

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4.2 from 4 reviews

This Vegetarian Banh Mi Sandwich is a vibrant and flavorful take on the classic Vietnamese street food, featuring marinated and pan-fried tofu, crunchy pickled carrots and daikon, fresh cucumber, and cilantro, all layered inside a crusty baguette with a tangy sweet mayo spread. A perfect side dish or light meal that balances savory, sweet, and tangy flavors with satisfying textures.

Ingredients

Pickled Vegetables

  • 2 large carrots, julienned
  • 1 medium daikon radish, julienned
  • ½ cup water
  • ¼ cup rice vinegar
  • ¼ cup sugar
  • ½ teaspoon salt
  • 1 red chili pepper, chopped (optional)

Tofu and Marinade

  • 1 (350 grams) package extra-firm tofu
  • 2 tablespoons soy sauce
  • 2 teaspoons fish sauce (optional)
  • 2 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 teaspoon lime juice
  • 1 tablespoon brown sugar
  • 1 teaspoon ground black pepper
  • 1 tablespoon vegetable oil (for pan frying)

Sweet Mayo Sauce

  • ¼ cup mayonnaise
  • 2 tablespoons ketchup (or Sriracha hot sauce for spicy lovers)
  • 1 tablespoon lime juice (or white vinegar)

Sandwich Assembly

  • 4 medium (6-inch) baguettes (or a large baguette cut into 4 equal pieces)
  • ½ cup cucumber, sliced
  • 1 cup fresh cilantro

Instructions

  1. Prepare the pickled vegetables: Use a paper towel to pat the julienned carrots and daikon completely dry. Add them into a large Mason jar with water, rice vinegar, sugar, salt, and red chili pepper if using. Stir or shake well to dissolve sugar and salt. Refrigerate for at least 1 hour or overnight to develop flavors.
  2. Prepare the tofu: Drain the tofu and pat dry thoroughly with paper towels. Slice into ½-inch thick rectangles approximately 1½ by 3 inches.
  3. Marinate the tofu: Combine tofu slices with soy sauce, fish sauce (optional), minced garlic, sesame oil, lime juice, brown sugar, and black pepper in a large Ziploc bag or mixing bowl. Shake or mix well and marinate for at least 15 minutes to absorb the flavors.
  4. Pan-fry the tofu: Heat vegetable oil in a large skillet over medium-high heat until sizzling, about 1 minute. Arrange tofu slices in a single layer and cook until golden brown and crispy, about 2-3 minutes per side.
  5. Cook with marinade: Pour the leftover marinade into the skillet with the tofu and cook for another 2-3 minutes to intensify the flavor. Alternatively, the tofu can be baked or cooked in an air fryer for 8-10 minutes until crispy.
  6. Prepare the sweet mayo sauce: In a small bowl, mix mayonnaise, ketchup or Sriracha, and lime juice or white vinegar until smooth. Set aside.
  7. Assemble the sandwiches: Slice each baguette horizontally through the center with a sharp bread knife. Spread the sweet mayo evenly on each half. Layer cucumber slices, 3-4 pieces of the cooked tofu, and drizzle with the cooked marinade. Top with pickled carrots and daikon, then finish with 2-3 sprigs of fresh cilantro.
  8. Serve: Close the sandwiches and optionally wrap in parchment paper to hold ingredients together. Serve immediately for best taste and texture.

Notes

  • For a spicy kick, add chopped red chili to the pickled vegetables or use Sriracha in the mayo sauce.
  • Extra-firm tofu works best for frying to maintain shape and achieve a crispy exterior.
  • Pickling the vegetables overnight enhances their flavor, but at least 1 hour is needed.
  • Fish sauce is optional; omit for a strictly vegetarian version or substitute with soy sauce.
  • You can bake or air fry the tofu instead of pan frying for a healthier option.

Find it online: https://cozyplatter.com/vegetarian-banh-mi-sandwich-recipe/