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Week of 6/30/25

Banh Mi Tofu Salad
with baguette croutons / sriracha-mayo vinaigrette

Active: 30 Total: 50
Original GF Paleo Vegetarian
Banh Mi Tofu Salad

We've packed all the delicious flavors and textures of a traditional banh mi into this crisp entree salad. A generous sprinkle of fresh herbs on top adds a big dose of freshness. The components can be prepped ahead, making it great for busy nights or summer picnics. 

Tags
Make Ahead, Air-Fryer Friendly, Entree Salad
Proteins
Tofu
Cuisines
Asian - Vietnamese
Save recipe
17

Ingredients

Metric
Servings:
4
Banh Mi Tofu Salad:
  • Tofu, extra-firm - 16 oz , cubed (vacuum-packed preferable)
  • Ginger, fresh - 1 tsp , minced or grated
  • Soy sauce, low-sodium - 3 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Brown sugar - 1 Tbsp
  • Oil, toasted sesame - 2 tsp
  • Garlic powder - 1/2 tsp
  • Coriander, ground - 1/2 tsp
  • Bread, baguette - 6 oz , cubed
  • Peanuts, dry roasted - 1/4 cup , chopped
  • Carrots, shredded - 4 oz (look for pre-shredded to save time)
  • Lettuce, romaine - 8 oz , chopped (sub any salad greens)
  • Cucumbers - 8 oz , sliced
  • Cilantro, fresh - 1/4 cup , torn
  • Mint, fresh - 2 sprigs , leaves removed and chopped
  • Oil, cooking - 1 Tbsp + 2 Tbsp
  • Cornstarch - 2 tsp
Sriracha-Mayo Vinaigrette:
  • Vinegar, rice - 2 Tbsp
  • Mayonnaise - 2 Tbsp
  • Lime juice - 1 1/2 Tbsp
  • Oil, cooking - 1 1/2 Tbsp
  • Sriracha - 1 to 2 tsp (use more or less depending on your spice preference)
  • Sugar - 1 tsp

Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm cubes. (Can be done 1 day ahead)

  2. Marinate tofu - Mince or grate the ginger. Combine ginger, soy sauce, vinegar (portion for salad), brown sugar, sesame oil, garlic powder, and coriander. Pour marinade over tofu and toss to coat all sides. Marinate for at least 20 minutes or up to 1 day. (Can be done 1 day ahead)

  3. Make vinaigrette - (If prepping right before cooking, get oven heating for croutons first.) In a small bowl, combine vinegar (portion for vinaigrette), mayonnaise, lime juice, cooking oil (portion for vinaigrette), sriracha, and sugar. Whisk the mixture until thoroughly combined and creamy. (Can be done up to 5 days ahead)

  4. Bread / Peanuts / Carrots - Prep as directed and store separately. (Can be done up to 5 days ahead)

  5. Lettuce / Cucumbers / Cilantro / Mint - Prep as directed.

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Make

  1. Heat oven to 425F / 218C degrees.

  2. Spread bread cubes out onto a baking sheet and toss with first portion of cooking oil (portion for salad). Season with some salt and pepper. Bake until croutons are golden brown and crisp, shaking the pan halfway through cooking, ~8 to 10 minutes.

  3. While croutons bake, heat a large, nonstick skillet with second portion of cooking oil (portion for salad) over medium heat. Remove tofu from marinade (discard any remaining marinade) and toss with cornstarch and some salt and pepper. Add tofu to heated oil and saute, turning occasionally, until all sides are golden brown and crisp, 5 to 6 minutes.

  4. If vinaigrette was made ahead of time, give it a stir.

  5. Toss lettuce, carrots, cucumbers, and croutons in a large serving or mixing bowl. Toss with about half of the vinaigrette (reserve the rest for serving).

  6. Divide salad among serving plates and top with tofu, peanuts, cilantro, and mint.

  7. Serve salads with remaining dressing for drizzling over top. Enjoy!

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