Tofu Banh Mi
with Sriracha mayo / pineapple

Name: Tofu Banh Mi
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1/3 cup Mayonnaise; 1 tsp Lime juice; 1 tsp Sriracha, more or less, to taste; 16 oz Tofu, extra-firm, 1/2" / 1.3 cm strips (vacuum-packed preferable); 1 Tbsp + 1 tsp Soy sauce, low-sodium; 2 tsp + 2 tsp + 1 Tbsp Oil, cooking; 1 tsp Vinegar, rice; 2 tsp Honey; 1 Tbsp Lime juice; 1/2 tsp Sugar; 5 oz Coleslaw mix (look for a mix that includes grated carrots); 1/2 Pineapple, sliced into spears; 1 Jalapenos (opt), thinly sliced; 1/4 cup Cilantro, leaves torn; 4 Sandwich rolls (sub 1 soft baguette)

Active: 30 min Total: 50 min

Original GF Paleo Vegetarian

We have another version of tofu banh mi in our archives, but this version takes a few short-cuts (including using coleslaw mix instead of the traditional pickled vegetables) to make this colorful meal even more week-night friendly.

Proteins

Tofu

Cuisines

Asian - Vietnamese

Ingredients

Metric

Servings:

Sriracha Mayo:

Mayonnaise - 1/3 cup
Lime juice - 1 tsp
Sriracha - 1 tsp , more or less, to taste

Tofu Banh Mi with Slaw:

Tofu, extra-firm - 16 oz , 1/2" / 1.3 cm strips (vacuum-packed preferable)
Soy sauce, low-sodium - 1 Tbsp + 1 tsp
Oil, cooking - 2 tsp + 2 tsp + 1 Tbsp
Vinegar, rice - 1 tsp
Honey - 2 tsp
Lime juice - 1 Tbsp
Sugar - 1/2 tsp
Coleslaw mix - 5 oz (look for a mix that includes grated carrots)
Pineapple - 1/2 , sliced into spears
Jalapenos (opt) - 1 , thinly sliced
Cilantro - 1/4 cup , leaves torn
Sandwich rolls - 4 (sub 1 soft baguette)

Prep

Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick strips that will easily fit inside the sandwich rolls. (Can be done 1 day ahead)
Make marinade for tofu - Whisk together first portion of soy sauce, first portion of oil, vinegar, and honey. (Can be done up to 5 days ahead)
Make slaw - Whisk together second portion of soy sauce, second portion of oil, lime juice (portion for banh mi), and sugar. Add coleslaw mix and toss to combine. Refrigerate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
Make Sriracha mayo - Combine mayonnaise, lime juice (portion for mayo), and Sriracha. (Can be done up to 5 days ahead)
Pineapple / Jalapenos / Cilantro - Prep as directed.

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Make

Heat a large skillet with third part of oil over medium heat. Add tofu in a single layer and sear on both sides until golden brown, ~5 minutes total. Pour marinade into pan and continue cooking tofu, turning to coat both sides, until all of the marinade has soaked into the tofu.
Toss slaw and season it with some salt and pepper.
Toast rolls / baguette if you’d like. (If the bread is fresh or very soft, you may want to skip toasting it.)
Assemble sandwiches by spreading Sriracha mayo on both sides of the rolls and filling them with tofu, jalapenos, slaw, and cilantro leaves.
Enjoy sandwiches with pineapple on the side.

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