Banh Mi Sandwich Recipe
A Banh Mi Sandwich is an irresistible fusion of fresh herbs, crisp pickled vegetables, and savory tofu tucked into a warm, crusty baguette. This vegetarian spin on the Vietnamese classic delivers bold flavors in every bite.
Perfect for lunch or a light dinner, this Banh Mi Sandwich balances spicy, tangy, and umami notes beautifully. It’s quick to prepare and guaranteed to satisfy any craving for vibrant street food at home.
Main Ingredients for Banh Mi Sandwich Delight
- Extra-firm tofu – Soaks up the marinade and crisps up beautifully for hearty, satisfying bites.
- Baguette pieces – Crunchy on the outside, fluffy inside, the perfect vessel for all the flavors.
- Pickled carrots and daikon – Add crunch and tang that brighten up every bite.
- Cucumber & jalapeños – Bring coolness and a touch of heat for balance.
- Spicy mayo – Rich, creamy kick that ties it all together.
- Fresh cilantro – Lends an aromatic, herbal freshness typical of every good Banh Mi.
How to Make This Banh Mi Sandwich
Start by quick-pickling the veggies—carrots, daikon, cucumbers, and jalapeños—to infuse them with a sweet tang. While they chill, press and marinate extra-firm tofu in a zesty blend of tamari, lime, garlic, and ginger for deep flavor.
Sear the tofu until golden and caramelized at the edges, letting each piece develop a crisp crust. Slice your baguette, slather on spicy mayo, layer in the seared tofu, drain and pile on the pickled veggies, and finish with fresh cilantro.
The result is a vibrant, mouthwatering sandwich that’s crunchy, creamy, spicy, and delightfully refreshing all at once.
Tips & Flavor Twists for Banh Mi Sandwich Perfection
For an extra boost of flavor, don’t skip pressing and drying the tofu—this step ensures the tofu soaks up every bit of the marinade and achieves a perfect crust when seared. If you prefer a mild sandwich, swap jalapeños for thinly sliced bell peppers. Love extra heat? Stir a bit of Sriracha into the spicy mayo.
Experiment with different fresh herbs like Thai basil or mint for an aromatic twist. For a fun variation, add thin slices of avocado for a creamy, buttery layer that complements the crunchy pickles perfectly.
Keeping Your Banh Mi Sandwich Fresh
If you have leftovers, store the pickled vegetables and seared tofu separately in airtight containers in the fridge. They’ll stay fresh for up to three days. To reheat, warm the tofu slices gently in a skillet until heated through, then assemble your sandwich fresh with crisp baguette and vibrant toppings right before serving.
Banh Mi Sandwich Recipe
Ingredients
- Fresh cilantro
- 1 14-ounce block extra-firm tofu
- ½ jalapeño pepper thinly sliced
- ½ teaspoon minced fresh ginger
- ½ small cucumber seeded and cut into matchsticks
- Cane sugar
- 2 small carrots sliced into matchsticks
- ⅓ cup water plus additional if needed
- ⅓ cup rice vinegar plus extra if needed
- ½ teaspoon lime zest
- Juice of ½ lime
- 4 baguette sections halved lengthwise
- Sea salt
- 1 garlic clove finely minced
- Spicy mayo
- 1 tablespoon olive oil
- Extra-virgin olive oil for searing
- 1 small daikon radish sliced into matchsticks
- 2 tablespoons tamari
- Freshly ground black pepper
Instructions
- Combine the daikon, carrots, cucumber, and jalapeño in a medium jar. Pour in the rice vinegar and water with a generous pinch of cane sugar and sea salt. Add extra vinegar or water if needed to fully submerge the vegetables. Refrigerate for at least one hour or keep chilled for up to a week. Drain the tofu, slice into ½-inch pieces, and gently pat dry with a towel. In a small mixing bowl, whisk together the olive oil, tamari, lime juice, lime zest, minced garlic, ginger, and black pepper. Lay the tofu in a shallow dish and cover with the marinade, turning pieces to coat thoroughly. Add more tamari if needed and allow to marinate for a minimum of 15 minutes. Warm a nonstick skillet over medium-high heat and add a drizzle of extra-virgin olive oil. Sear the tofu in batches if necessary, ensuring the slices are spaced out to develop a golden crust. Cook each side for several minutes until richly browned and caramelized at the edges. Remove from the skillet and season if desired. To build the sandwiches, spread spicy mayo onto the baguette halves, layer with tofu, a generous helping of pickled vegetables, and fresh cilantro. Serve immediately.
