Tofu Banh Mi Sandwiches
- Serves
- 4 servings
- Prep
- 20 min
- Cook
- 15 min
- Cost
- $14.00
- Nutrition
- 520 cal · 20g protein
- meatless
- budget
🍳 1 pan · Picky-eater safe bet: raw veg on the side
Tofu Banh Mi Sandwiches is a Asian weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $14 in groceries. You'll need 1 pan, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain raw veg on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Gluten · Soy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Box graterDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 package extra-firm tofu
- 2 count French baguettes
- 2 count carrot
- 1 count cucumber
- ½ cup rice vinegar
- 3 tbsp soy sauce
- ¼ cup vegan mayo
- 1 tbsp sriracha
- 1 bunch cilantro
- 1 count jalapeño
- 2 tbsp vegetable oil
Steps
- Julienne or shred the carrots and toss with the rice vinegar, 1 tbsp sugar and a pinch of salt. Let sit while you cook.
- Slice the tofu into thin slabs, pat dry, and fry in the oil in a skillet over medium-high heat 4 minutes per side until golden. Splash in the soy sauce and turn to glaze.
- Stir the vegan mayo with the sriracha.
- Cut the baguettes into 4 pieces, split, and toast briefly.
- Spread with sriracha mayo and fill with tofu, drained pickled carrots, sliced cucumber, cilantro and jalapeño (leave the jalapeño off for kids).
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 20 g
- Carbohydrates
- 62 g
- Fiber
- 4 g
- Sugar
- 4 g
- Fat
- 22 g
- Saturated fat
- 3 g
- Sodium
- 1,240 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop