Tofu Banh Mi

Makes: 4 servings
Difficulty level: moderate

We absolutely love the flavors in this sandwich. It is obvious why it is a staple of Vietnamese cuisine.


  • 1 (14-ounce) package extra firm tofu, drained and sliced cross-wise into ½ inch thick slices
  • 1/3 cup cornstarch
  • 2 tablespoons olive or avocado oil
  • ¼ cup mayo (or vegan mayo)
  • 1 tablespoon Sriracha sauce (adjust to your taste)
  • 4 (8-inch) Italian sub rolls or baguette pieces, sliced in half
  • 2 carrots, shredded
  • 1/2 small cucumber, halved lengthwise, seeded, & thinly sliced
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • ½ cup of cilantro leaves
  • Extra Sriracha


  1. Drain the tofu and slice it into 1/2-inch slices. Place it on a towel and gently pat dry to remove excess water. Sprinkle with a small amount of salt and pepper.
  2. Meanwhile, combine the carrots, cucumbers, lime juice and fish sauce and let sit for 10 minutes.
  3. In a small bowl, whisk together the mayo, lime zest and Sriracha.
  4. Place cornstarch in a shallow bowl and dredge the tofu slices in cornstarch, transferring to a plate until all pieces are lightly coated.
  5. Heat a nonstick skillet to medium-high heat, then add a small amount of oil to the pan. Place the tofu pieces in the pan leaving some space between each piece, working in batches if necessary. Without moving the tofu slices around too much, let them cook for a few minutes per side until they’re deeply golden brown on the edges. Remove from heat.
  6. Assemble sandwiches by spreading a moderate amount of mayo mixture evenly over the cut side of each roll. Next, layer on the tofu, pickled veggies (without the liquid), and cilantro. Serve with extra Sriracha.