Mushroom and Tofu Banh Mi
with carrot slaw / Sriracha mayo

Name: Mushroom and Tofu Banh Mi
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 16 oz Tofu, extra firm, 1/2" / 1.25cm cubes (vacuum-packed preferable); 4 Tbsp Mayonnaise; 2 tsp Sriracha (sub any hot sauce); 1 Jalapenos (opt), thinly sliced; 8 oz Mushrooms, shiitake, chopped (look for pre-chopped); 1 Tbsp Cornstarch; 2 Tbsp Oil, cooking; 3 Tbsp Soy sauce, low-sodium; 1 Tbsp Vinegar, rice; 1 Baguette (sub hoagie rolls); 8 oz Carrots, shredded (look for pre-shredded to save time); 1 stalk Green onions, white and green parts chopped and combined; 1 Tbsp Vinegar, rice; 2 tsp Brown sugar; 1/4 tsp Salt

Active: 35 Total: 35

Original GF Paleo Vegetarian

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.

Proteins

Tofu

Cuisines

Asian - Vietnamese

Ingredients

Metric

Servings:

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

Prep

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)
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)
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)
Mushrooms - Chop mushrooms (if not pre-chopped). (Can be done up to 2 days ahead)
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

Toss tofu with cornstarch and some salt and pepper.
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.
Pour soy sauce and vinegar (portion for the banh mi) over top and simmer until sauce thickens and coats tofu and mushrooms.
Slice baguette open. If you’d like it warm, toast.
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!

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