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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

Veggies were great, but the meat just didn't go and was everybody's least favorite. Just ok.

By: Emily
Posted: Jan 04, 2018
Diet: Paleo
0 Helpful

I added cilantro because a bahn mi really needs it imo. Delicious!!

By: Caroline
Posted: Jan 04, 2018
Diet: Original
0 Helpful

This was a little bland. I may try adding more sriracha or some other spices next time.

By: Carey
Posted: Jan 04, 2018
Diet: Gluten-free
0 Helpful

Seemed dry and lacking flavor. Also the portion seemed small

By: Dana
Posted: Jan 04, 2018
Diet: Original
0 Helpful

Substituted veggie meatballs for the pork meatballs, as the vegetarian version didn't sound appealing. It was just okay.

By: Jenn
Posted: Dec 31, 2017
Diet: Original
0 Helpful

Delicious and fun meal. Would prefer matchstick carrots next time.

By: Jessica L.
Posted: Dec 30, 2017
Diet: Paleo
0 Helpful