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Korean Tofu Sandwich
with kimchi mayo / pickled vegetables / kale chips

Active: 30 Total: 60
These sandwiches are a bit of a mash-up (a delicious one!) combining spicy Korean-inspired tofu and Vietnamese banh mi sandwiches with their sweet and tangy pickled vegetables.
Smarts: If you like a lot of sauce, don't hesitate to increase the amount of kimchi mayo. Any extra is great as a dip for the kale chips.


Pickled Carrots and Daikon:
  • Daikon radish - 3 oz , julienne (sub cucumber)
  • Carrots - 3 oz , julienne
  • Water - 2 cups
  • Sugar - 3 Tbsp
  • Salt - 1 Tbsp
  • Vinegar, rice - 1/4 cup
Korean Tofu Sandwich:
  • Tofu, extra-firm - 16 oz , 1” / 2.6 cm strips (vacuum-packed preferable)
  • Garlic - 2 cloves , chopped
  • Ginger - 1 tsp , grated
  • Soy sauce, low-sodium - 2 Tbsp
  • Water - 2 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Brown sugar - 1 tsp
  • Cornstarch - 1/2 tsp
  • Baguette - 1 , sliced down the center (sub small French-style rolls, 1 / serving)
  • Lettuce, romaine - 4 leaves
  • Oil, cooking - 2 Tbsp
  • Kimchi Mayo (ingredients listed separately) - ~1/2 cup
  • Pickled Carrots and Daikon (ingredients listed separately) - ~1 cup
Kimchi Mayo:
  • Kimchi - 2 Tbsp , finely chopped (check the packaging as some kimchi includes fish)
  • Mayonnaise - 1/3 cup
  • Gochujang - 1 tsp , more or less to taste
Kale Chips:
  • Kale - 1 bunch , stems discarded, leaves torn
  • Oil, cooking - 1 Tbsp
  • Coriander, ground - 1/2 tsp
  • Red pepper flakes (opt) - 1/2 tsp


  1. Make pickles - Julienne radish and carrots. (For tips on how to julienne, check out this video. The video is for fruit, but the process is the same with vegetables.) Press them gently into a jar or small bowl. Combine water (portion for pickles), sugar, and salt in a microwave-safe bowl and heat until sugar and salt dissolve. Stir vinegar (portion for pickles) into sugar-salt mixture. Pour liquids over vegetables. Marinate for at least 30 minutes and up to 5 days. (Can be done up to 5 days ahead)
  2. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1” / 2.6 cm strips (keep in mind that these are going into sandwiches, so they'll work best if they are sliced into long, thin pieces. (Can be done 1 day ahead)
  3. Make kimchi mayo - Finely chop kimchi. Combine with mayonnaise and gochujang. (Can be done up to 5 days ahead)
  4. Make sauce - Chop garlic. Grate ginger. Whisk together with soy sauce, water (portion for tofu), vinegar (portion for tofu), brown sugar, and cornstarch. (Can be done up to 5 days ahead)
  5. Kale - Peel off leaves and discard stems. (Can be done up to 3 days ahead)
  6. Baguette / Lettuce - Prep as directed.

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  1. Heat oven to 300F / 149C degrees.
  2. Spread kale leaves onto a sheet pan. (Use two pans if they’re too packed on one.) Toss with oil (portion for kale chips), ground coriander, and red pepper flakes. Bake for 8 to 12 minutes until leaves are crispy. If they start to brown too much at the edges, they’re definitely done! Sprinkle with some salt right out of the oven.
  3. While kale chips bake, heat a nonstick pan or skillet with oil (portion for tofu) over medium heat.
  4. Add tofu and cook on one side until golden brown. Flip and continue cooking until tofu is golden brown on both sides. Add sauce and cook tofu, gently turning to coat in sauce, 4 to 5 minutes more. Transfer tofu to a serving plate or cutting board.
  5. Toast baguette.
  6. Drain pickles.
  7. Spread the baguette with kimchi mayo and fill with lettuce, tofu, and pickles.
  8. Serve sandwiches with kale chips on the side. If you have any kimchi mayo leftover, dip the kale chips in it. Enjoy!



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