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Asian Silken Tofu Banh Mi

ByBui Thao

This Asian Silken Tofu Banh Mi is packed with flavor, crunch, and creamy tofu goodness—all tucked into a warm, crusty baguette.

It’s one of those sandwiches that hits every note: salty, sweet, spicy, tangy, and fresh.

If you’ve never had silken tofu in a sandwich, you’re in for a surprise.

It’s soft and delicate but so satisfying when paired with the pickled veggies and spicy mayo.

Let’s make it.

Why I Love This Recipe

I first made this when I was trying to cut back on meat but still wanted something comforting and filling. I was surprised by how delicious silken tofu could be when handled the right way. It’s creamy, soaks up flavor like a sponge, and just melts in your mouth. When layered into a Banh Mi, it transforms into a sandwich that’s both bold and satisfying.

  • You don’t need a lot of time or fancy tools
  • It feels like street food, but it’s homemade
  • Great for lunch, dinner, or even a picnic
  • Full of textures—crispy veggies, soft tofu, toasty bread
Asian Silken Tofu Banh Mi

Serves: 2
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes

What You’ll Need

  • 1 14-oz block silken tofu (drained and patted dry)
  • 1 medium baguette (or two small baguettes)
  • 1/2 cup shredded carrot
  • 1/4 cup thinly sliced red onion
  • 1/4 cup thinly sliced cucumber
  • 1/4 cup thinly sliced jalapeños (optional)
  • 1/4 cup fresh cilantro leaves
  • 1 tbsp rice vinegar
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 2 tbsp mayo
  • 1 tsp sriracha (or more to taste)
  • 1 tbsp soy sauce
  • 1 tbsp neutral oil (like canola or grapeseed)

Pro Tips

  • Drain your tofu well. Even silken tofu can get lightly crisped if it’s dry enough.
  • Use a non-stick pan. Silken tofu is fragile—avoid sticking or tearing.
  • Quick pickle the veggies ahead of time. They taste even better after 30 minutes.
  • Toast the baguette just until it’s warm and crisp. You want crunch, not a jaw workout.
  • Customize the heat. Add more or less sriracha depending on your spice level.

Tools You’ll Need

  • Non-stick skillet
  • Cutting board and sharp knife
  • Paper towels
  • Small mixing bowls
  • Silicone spatula
  • Tongs
  • Spoon
  • Serving plate

Substitutions and Variations

  • Tofu: Use firm tofu if silken isn’t available, but handle gently
  • Bread: Use ciabatta or sandwich rolls if you don’t have a baguette
  • Mayo: Vegan mayo works great too
  • No cilantro? Use Thai basil or mint for a different flavor
  • Gluten-free? Use a GF baguette and tamari instead of soy sauce

Make Ahead Tips

  • Pickle the veggies the night before—they keep well in the fridge
  • Pre-mix the spicy mayo and store it in a jar for up to 3 days
  • Press and slice tofu ahead of time and store between paper towels

How to Make Asian Silken Tofu Banh Mi

Step 1: Quick pickle the veggies

In a bowl, mix 1/2 cup shredded carrot, 1/4 cup thinly sliced red onion, 1 tbsp rice vinegar, 1 tbsp sugar, and 1/4 tsp salt. Stir and let sit for at least 20 minutes.

Step 2: Mix the spicy mayo

In a small bowl, stir together 2 tbsp mayo and 1 tsp sriracha (or more if you like heat).

Step 3: Prep and cook the tofu

Carefully slice the 14-oz block of silken tofu into four thick slabs. Pat them dry with paper towels. Heat 1 tbsp neutral oil in a non-stick skillet over medium heat. Gently place the tofu slabs in the skillet and cook 3–4 minutes per side until lightly golden. Drizzle 1 tbsp soy sauce over them during the last minute of cooking.

Step 4: Toast the baguette

Slice the baguette lengthwise without cutting all the way through. Toast lightly in a dry pan or oven until warm and crusty.

Step 5: Assemble the sandwich

Spread spicy mayo on both sides of the baguette. Layer the cooked tofu, pickled veggies, cucumber slices, jalapeño (if using), and fresh cilantro leaves.

Asian Silken Tofu Banh Mi

Leftovers and Storage

  • Tofu: Store leftover tofu separately in an airtight container for up to 2 days. Reheat gently.
  • Pickled veggies: Keep in the fridge for up to a week.
  • Assembled sandwich: Best eaten fresh!

Macros Information (per serving, based on 2 servings)

  • Calories: ~420
  • Protein: 13g
  • Carbs: 48g
  • Fat: 20g
  • Fiber: 4g

Why This Recipe Works (Quick Science)

Silken tofu might seem too soft for a sandwich, but when you gently pan-fry it, the outer layer firms up while the inside stays creamy. The soy sauce gives it umami depth, while the pickled veggies balance it with brightness and crunch. Spicy mayo ties it all together, adding richness and a little heat.

Common Mistakes

  • Using too much oil: Silken tofu soaks up oil fast—1 tbsp is plenty
  • Handling tofu roughly: It will break easily, so use a spatula or tongs gently
  • Skipping the pickled veggies: They add essential crunch and acid

What to Serve With

  • A cold Vietnamese iced coffee
  • Crispy sesame slaw
  • Fresh fruit or mango slices
  • Light cucumber salad with sesame

FAQ

Can I use firm tofu instead of silken?
Yes, just handle it gently and slice it thinner.

Is this spicy?
The mayo has a kick, but you can reduce or leave out the sriracha.

Can I make this vegan?
Absolutely—just use vegan mayo.

Can I meal prep this?
You can prep all the components ahead of time and assemble right before eating.

Final Thoughts

This Asian Silken Tofu Banh Mi is one of those recipes you’ll want to come back to again and again. It’s simple, fresh, and full of flavor. Try it once and see how easy it is to fall in love with tofu in sandwich form. Don’t forget to leave a comment if you make it—I’d love to hear how it turned out or if you gave it your own twist!

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