Tofu Banh Mi
with steamed edamame
- 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, 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)
- Edamame, frozen in pods - 10 oz
- Salt - 1/2 tsp
- 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)
- 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)
- 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)
- Jalapenos / Cilantro - Prep as directed. (Can be done 1 day ahead)
- 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.
- 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.
- 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.
- Slice open baguettes. (Toast the baguettes if you'd like.)
- Assemble sandwiches by spreading Sriracha mayo onto bread and then layering in tofu strips, carrot slaw, sliced jalapenos and cilantro leaves.
- Enjoy banh mi with steamed edamame on the side.
Substituted the mayo with avocado, because mayonnaise is just nasty and avocado is delicious. I can see adding this to my regular lunch menu.0 Helpful
Great combo. We crisped the pork which was a fantastic decision.0 Helpful
Fabulous. Had strawberries on the side.0 Helpful
Though our pork was a bit on the dry side, I made extra sriracha mayo and this was a winner!0 Helpful
We used tempeh instead of tofu and baked fresh sandwich rolls from pre-made pizza dough. Pretty yummy!0 Helpful
So simple and so delicious. Made great leftovers for lunch too!0 Helpful