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Mushroom and Tofu Banh Mi
with carrot slaw / Sriracha mayo

Active: 35 min Total: 35 min

We have featured banh mi in the past, but we wanted to mix things up a bit with this version. Though the flavors are different than traditional Vietnamese banh mi, we kept two of our favorite banh mi toppings - pickled carrots and creamy, spicy aioli.

Ingredients

Servings:
4
Metric
Mushroom and Tofu Banh Mi:
  • Tofu, extra firm - 16 oz, 1/2" / 1.25cm cubes (vacuum-packed preferable)
  • Mayonnaise - 4 Tbsp
  • Sriracha - 2 tsp (sub any hot sauce)
  • Jalapenos (opt) - 1, thinly sliced
  • Mushrooms, shiitake - 8 oz, chopped (look for pre-chopped)
  • Cornstarch - 1 Tbsp
  • Oil, cooking - 2 Tbsp
  • Soy sauce, low-sodium - 3 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Baguette - 1 (sub hoagie rolls)
Tangy Carrot Slaw:
  • Carrots - 8 oz, shredded (look for pre-shredded to save time)
  • Green onions - 1 stalk, white and green parts chopped and combined
  • Vinegar, rice - 1 Tbsp
  • Brown sugar - 2 tsp
  • Salt - 1/4 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.25cm thick cubes. (Can be done 1 day ahead)
  2. Make Sriracha mayo - Combine mayonnaise and Sriracha. Add extra Sriracha if you'd like it more spicy. (Can be done up to 5 days ahead)
  3. Jalapenos / Carrots - Prep as directed. Carrots can be shredded using a box grater or food processor. Store separately. (Can be done up to 3 days ahead)
  4. Mushrooms - Chop mushrooms (if not pre-chopped). (Can be done up to 2 days ahead)
  5. Make carrot slaw - Chop green onions. Toss carrots with green onions, vinegar (portion for the slaw), brown sugar and salt. Let sit for 20 minutes and up to a day to let flavors come together. (Can be done 1 day ahead)

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Make

  1. Toss tofu with cornstarch and some salt and pepper.
  2. Heat a nonstick pan with cooking oil over medium heat. Add tofu and cook on all sides until starting to brown, 6 to 8 minutes total. Add mushrooms and continue cooking until mushrooms are tender, ~2 minutes more.
  3. Pour soy sauce and vinegar (portion for the banh mi) over top and simmer until sauce thickens and coats tofu and mushrooms.
  4. Slice baguette open. If you’d like it warm, toast.
  5. Assemble sandwiches by spreading Sriracha mayo on baguettes. Top with tofu / mushrooms, jalapenos and some of the carrot slaw. Serve any remaining carrot slaw on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (66)
Gluten-free (3)
Paleo (16)
Vegetarian (14)

30 reviews

Hubby loved this, but I made several changes based on the reviews. For the slaw, I used soy sauce, powdered ginger, garlic powder, and cilantro. I left out the sugar. I think this needs a side too.

By: Sara
Posted: Jan 15, 2018
Diet: Original
0 Helpful

Flavorful but messy and seemed to lack some essential ingredient. Will try again with sliced tofu instead of cubes.

By: Lisa
Posted: Jan 10, 2018
Diet: Vegetarian
0 Helpful

I used peperoncinis instead of jalapenos and it was awesome!

By: Cassi
Posted: Jan 10, 2018
Diet: Original
0 Helpful

Really simple, really good.

By: Michelle
Posted: Jan 09, 2018
Diet: Original
0 Helpful

So yummy. I used pickled banana peppers instead of jalapeños and added some arugula. Best way to eat a meatball!

By: Shannon
Posted: Jan 09, 2018
Diet: Original
0 Helpful

Really easy meal to spice up the week and all plates were empty! Added some garlic powder and lime juice to the mayo from previous Cooksmart recipes.

By: Jena
Posted: Jan 09, 2018
Diet: Original
0 Helpful