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Tofu Bánh Mì

Tofu Bánh Mì
Tofu Bánh Mì

This Vietnamese staple might be one of the greatest sandwiches on earth. The tofu Bánh mì has everything - tangy pickled veg, sweet and sticky tofu, spicy sriracha and cooling coriander. It's one you have to try as soon as possible!


Before you start

Frying Pan



  • 1 medium sized baguette

For the pickled veg

  • 1 carrot
  • 1 daikon
  • 1 cucumber
  • 1 jalapeno
  • 1 tbsp salt
  • 1 tbsp sugar
  • 3 tbsp Rice wine vinegar

For the tofu

  • 1 block tofu
  • 1 tbsp Soy sauce
  • 1 tbsp Dark soy
  • 1 tbsp Sesame oil
  • 1 tbsp Agave nectar

To serve

  • Vegan mayo
  • Sriracha
  • Coriander


  1. 1.

    Pickle the veg | Julienne the carrot, cucumber and daikon and put into tupperware with some slice jalapeno | Cover in the rice wine vinegar with the salt and sugar and leave for at least 30 minutes.

    Marinade the tofu | Drain your block of tofu (if it’s not extra firm, you’ll need to cover it in a towel and apply pressure for a while to get the excess water out of it) | Cut it into rectangle slices and pour on the marinade. Leave to marinade for at least 30 minutes.

    Fry the tofu | Fry the tofu in a pan until golden on both sides.

    Make the sandwich | Cut your baguette in half and put vegan mayo down on both sides | Put your tofu in the sandwich, squeeze over sriracha and cover in the pickled veg | Load the sandwich up with coriander and serve