Serves: 4 sandwiches
Total Time: 30 minutes
🥖 Hey There, Let’s Make a Tofu Banh Mi
This sandwich is the best of both worlds—fresh and crunchy veggies, soft and creamy tofu, and a baguette with that perfect crisp-chewy bite. It’s light but filling, fresh but comforting.
I love this recipe because it’s easy but feels fancy.
I used to order Banh Mi from a little food truck downtown, and this version totally hits that same vibe, but it’s homemade (and way cheaper).
🛒 What You’ll Need
- 1 block silken tofu (firm silken tofu works best)
- 1 tablespoon fresh ginger, thinly sliced
- 1 large baguette
- 1/2 cup shredded carrots
- 1/2 cup thin cucumber slices
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 cup fresh cilantro leaves
- 2 tablespoons vegan or regular mayo
- 1 tablespoon chili garlic sauce (or sriracha)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Optional: thinly sliced red chili or jalapeño for heat
❤️ Why I Love This Recipe
This sandwich always makes me smile. Here’s why:
- The ginger-steamed tofu is silky-soft and super flavorful.
- The pickled veggies are tangy, crunchy, and easy to prep ahead.
- It’s such a fresh, light meal that doesn’t weigh you down.
- You can customize the heat level to your liking.
- It feels like takeout, but you made it yourself.
🔬 Why This Recipe Works (Quick Science)
- Silken tofu absorbs steam quickly, making it soft and flavorful without falling apart.
- Pickling veggies in vinegar, sugar, and salt draws out moisture and balances acidity and sweetness.
- The baguette’s texture contrasts perfectly with the soft tofu and crisp veggies.
- Sesame oil and soy sauce give a subtle umami that ties the sandwich together.
🧑🍳 Tools You’ll Need
- Bamboo or metal steamer
- Small saucepan
- Sharp chef’s knife
- Cutting board
- Mixing bowls
- Tongs or spatula
- Small whisk or fork for sauces
🔄 Substitutions and Variations
- Swap tofu for tempeh or pan-fried firm tofu.
- Use quick microwave pickled veggies if you’re in a rush.
- Swap baguette for ciabatta or whole wheat hoagie rolls.
- Add hoisin sauce for sweetness.
⏱️ Make-Ahead Tips
- Pickle the carrots and cucumbers up to 3 days ahead.
- Steam the tofu the morning of and chill until ready to use.
- Prep the sauce and store it in the fridge.
🍽️ Meal Plan Ideas
- Lunch prep: Wrap sandwiches individually and enjoy cold.
- Serve open-faced for an easy dinner plate.
- Use leftover pickles and tofu on rice bowls.
⚠️ Common Mistakes
- Using extra firm tofu—too dry for this recipe.
- Skipping the pickling step makes the sandwich bland.
- Overloading the baguette so it falls apart.
🍽️ What to Serve With
- Fresh fruit like mango slices or pineapple chunks
- Edamame with sea salt
- A simple cucumber salad with sesame
🥡 Leftovers + Storage
Store leftover tofu and pickled veggies separately in airtight containers in the fridge. They’ll stay fresh for 2-3 days. Assemble sandwiches just before eating.
🔥 Let’s Get Cooking!
Step 1: Steam the Tofu
Gently place sliced silken tofu and sliced ginger in a steamer. Steam for 8-10 minutes until warm and fragrant.
Step 2: Pickle the Veggies
Mix rice vinegar, sugar, and salt in a bowl. Add shredded carrots and cucumber slices. Let sit for at least 10 minutes.
Step 3: Make the Sauce
Stir together mayo, chili garlic sauce, soy sauce, and sesame oil in a small bowl until smooth.
Step4: Build the Sandwich
Spread sauce on both sides of the bread. Add steamed tofu slices, then top with pickled carrots and cucumbers, fresh cilantro, and optional chili slices.
⭐ Pro Tips
- Silken tofu is delicate—use a spatula or tongs to handle it.
- Let the pickled veggies sit longer for a deeper flavor.
- Toast your baguette for extra crunch.
- Go easy on the sauce to keep your sandwich from getting soggy.
- Add fresh jalapeños if you like it spicy!
❓ FAQ
Can I use firm tofu instead of silken tofu?
Yes, but steam it for less time and it’ll be firmer and less creamy.
Is this recipe vegan?
It can be! Just use vegan mayo and double-check your bread and chili sauce.
How long do the pickled veggies last?
Up to 1 week in the fridge.
Can I meal-prep this?
Yes—prep all the parts and assemble sandwiches fresh when ready to eat.
🌟 Conclusion
There you go—an easy, fresh, and flavorful tofu banh mi you’ll want to make again and again. Give it a try and leave me a comment to let me know how it turned out—or if you’ve got any questions. Happy cooking!