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Tofu Banh Mi
with steamed edamame

Active: 20 min Total: 40 min
Build layers of flavor in these Vietnamese-style sandwiches with tangy carrot slaw, spicy mayo and tofu strips coated in sweet and savory glaze. Steamed edamame is a fast, fun side dish.


Sriracha Mayo:
  • Garlic - 2 cloves , chopped
  • Mayonnaise - 1/3 cup
  • Lime juice - 1 tsp
  • Sugar - 1/4 tsp
  • Sriracha - 1 tsp (sub hot sauce of choice)
Tofu Banh Mi:
  • Tofu, extra firm (vacuum packed preferable) - 16 oz , 1/2" / 1.3cm strips
  • Carrots - 8 oz , shredded (look for pre-shredded to save time)
  • Vinegar, apple cider - 2 Tbsp
  • Brown sugar - 2 tsp
  • Salt - 1/4 tsp
  • Jalapenos (opt) - 1 , thinly sliced
  • Cilantro - 1/4 cup , leaves torn
  • Oil, cooking - 1 Tbsp
  • Soy sauce, low-sodium - 1 1/2 Tbsp
  • Honey - 1 1/2 Tbsp
  • Baguette - 1 (sub sandwich rolls)
Steamed Edamame:
  • Edamame, frozen in pods - 10 oz
  • Salt - 1/2 tsp


  1. Tofu - If tofu is packaged in water, press out liquid first. Slice into 1/2" / 1.3cm strips. (Can be done up 1 day ahead)
  2. Make carrot slaw - Shred carrots (if not using pre-shredded) and toss with vinegar, brown sugar and salt. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
  3. Make Sriracha mayo - Chop garlic. Combine with mayo, lime juice, sugar and Sriracha. Taste and adjust, adding more lime juice, sugar or Sriracha. (Can be done up to 5 days ahead)
  4. Jalapenos / Cilantro - Prep as directed. (Can be done 1 day ahead)

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  1. Heat a nonstick pan over medium heat. Add oil and then tofu to heated oil. Gently turn tofu until seared on all sides, 5 to 6 minutes total.
  2. While tofu cooks, whisk together soy sauce and honey. When tofu is nicely seared, pour soy sauce / honey mixture over top and continue cooking until mixture reduces and coats tofu.
  3. Place edamame in a microwave-safe bowl. Cover with a damp paper towel and microwave until heated through, 2 to 3 minutes. Top with salt.
  4. Slice open baguettes. (Toast the baguettes if you'd like.)
  5. Assemble sandwiches by spreading Sriracha mayo onto bread and then layering in tofu strips, carrot slaw, sliced jalapenos and cilantro leaves.
  6. Enjoy banh mi with steamed edamame on the side.



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