Honey-Soy Tofu Banh Mi
with carrot slaw / spicy mayo / watermelon wedges

Name: Honey-Soy Tofu Banh Mi
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 16 oz Tofu, extra firm (vacuum packed preferable), 1/2" / 1.3cm slices; 4 Tbsp Mayonnaise; 1 tsp Chili-garlic sauce (sub any hot sauce); 1/4 cup Cilantro, leaves torn; 1 Cucumbers, medium, sliced; 2 Tbsp Honey; 1 1/2 Tbsp Soy sauce, low-sodium; 1 Tbsp Oil, cooking; 10 oz Baguette (sub sandwich rolls); ~1 1/2 cups Carrot slaw (ingredients listed separately); 1 Carrots, medium (look for pre-shredded to save time), grated; 2 tsp Vinegar, rice; 1/2 tsp Sugar; 1/2 Watermelon, small (preferably seedless), wedges

Active: 35 Total: 35

Original GF Paleo Vegetarian

With glazed honey-soy tofu as a base, flavorful banh mi sandwiches come together in a flash. These sandwiches get their unique flavor from fresh ingredients like a carrot slaw, spicy mayo and cilantro leaves.

Proteins

Tofu

Cuisines

Asian - Vietnamese

Ingredients

Metric

Servings:

Honey-Soy Tofu Banh Mi:

Tofu, extra firm (vacuum packed preferable) - 16 oz , 1/2" / 1.3cm slices
Mayonnaise - 4 Tbsp
Chili-garlic sauce (sub any hot sauce) - 1 tsp
Cilantro - 1/4 cup , leaves torn
Cucumbers, medium - 1 , sliced
Honey - 2 Tbsp
Soy sauce, low-sodium - 1 1/2 Tbsp
Oil, cooking - 1 Tbsp
Baguette (sub sandwich rolls) - 10 oz
Carrot slaw (ingredients listed separately) - ~1 1/2 cups

Carrot Slaw:

Carrots, medium (look for pre-shredded to save time) - 1 , grated
Vinegar, rice - 2 tsp
Sugar - 1/2 tsp

Watermelon Wedges:

Watermelon, small (preferably seedless) - 1/2 , wedges

Prep

Tofu - If tofu is packaged in water, cut into 1/2" / 1.3cm slices. Press out as much liquid as possible or dab dry with paper towels. Season with some salt and pepper. (Can be done up 1 day ahead)
Make spicy mayo - Whisk together mayonnaise and chili-garlic sauce. (Can be done up to 5 days ahead)
Carrot slaw - Grate carrots using a food processor, box grater, or julienne peeler (skip if you purchased pre-shredded carrots). Toss with vinegar and sugar. (Can be done up to 2 days ahead)
Cilantro / Cucumbers / Watermelon - Prep as directed. (If making Thursday’s smoothies, cube watermelon for that day at the same time.)

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Make

Whisk together honey and soy sauce.
Heat a large skillet or saute pan over medium-high heat. Add oil and tofu slices to heated oil. Sear tofu until golden brown on both sides, 4 to 5 minutes per side.
When tofu is golden brown, add honey and soy sauce mixture to skillet and flip tofu slices to coat in sauce. Cook just until sauce turns sticky and clings to tofu, ~2 minutes more.
Slice open baguettes and toast (if desired).
Assemble sandwiches by spreading spicy mayo onto bread and then layering in tofu, carrot slaw, cilantro leaves and sliced cucumbers.
Serve banh mi with watermelon wedges on the side. Enjoy!

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