Crispy Marinated Tofu Banh Mi
A Vietnamese-inspired masterpiece featuring savory seared tofu, tangy quick-pickled vegetables, and creamy spicy mayo on a crusty baguette. Perfect street food flavors at home in just 25 minutes.
Ingredients
Tofu & Marinade
- 1 package extra-firm tofu 14-oz, drained well
- 1 tablespoon olive oil for marinade
- 2 tablespoons tamari
- 1/2 lime juiced
- 1/2 teaspoon lime zest
- 1 clove garlic minced finely
- 1/2 teaspoon fresh ginger minced finely
- black pepper to taste
Quick Pickles
- 1 small daikon radish sliced into matchsticks
- 2 small carrots sliced into matchsticks
- 1/2 small cucumber seeded and sliced into matchsticks
- 1/2 jalapeño pepper thinly sliced
- 1/3 cup rice vinegar
- 1/3 cup water
- 1 pinch cane sugar
- 1 pinch sea salt
Assembly
- 4 pieces baguette sliced horizontally
- spicy mayo as needed
- 1 bunch fresh cilantro
- extra-virgin olive oil for searing
Instructions
- Make the Quick Pickles First: Combine daikon, carrots, cucumber, and jalapeño in a jar. Pour in rice vinegar and water. Add sugar and salt, stirring until dissolved. Refrigerate for at least one hour.
- Prep the Tofu: Drain tofu and slice into half-inch thick rectangles. Pat completely dry with a clean kitchen towel to ensure a good sear.
- Mix the Marinade: Whisk together olive oil, tamari, lime juice, lime zest, garlic, ginger, and black pepper.
- Marinate: Place tofu in a shallow dish, coat with marinade, and let sit for 15–30 minutes.
- Sear the Tofu: Heat olive oil in a nonstick skillet over medium-high heat. Sear tofu for 3-4 minutes per side until deeply golden and caramelized.
- Assemble: Lightly toast baguettes. Spread spicy mayo, layer with seared tofu, top with drained pickled vegetables and fresh cilantro.
Notes
For the best flavor, make the pickles the day before. Always dry the tofu thoroughly to get that irresistible golden crust. If you can't find daikon, regular red radishes work as a great substitute.