Tofu Banh Mi

Tofu Banh Mi With Do Chua Pickles & Kimchi

  • 0:20m
  • 18 ingredients

Did you know kimchi can help boost digestion, immunity and even mood? We use it all the time in the BOSH! Kitchen and this sandwich is one of our latest favourite ways to enjoy it. We invited in our friend Nick Vadasz to share his flavour-packed kimchi tofu bánh mì, made with marinated tofu, fresh herbs and a serious hit of gut-loving goodness from Vadasz Hot & Chunky Kimchi and Kimchi Ketchup. 

For loads more delicious ferment recipes, pick up a copy of Nick's book 'The Pickle Jar'

Serves: 2

Ingredients

For the sandwich

  • 280g (10oz) block of firm tofu, patted dry with kitchen paper and cut into 3 or 4 thick slices
  • 3 tbsp vegetable oil
  • 2 tbsp cornflour
  • 1 small or ⅓ of a large baguette
  • A good squirt of mayonnaise
  • 2 tbsp Vadasz Kimchi or homemade Kimchi
  • 1 handful of Do Chua Vietnamese Pickles
  • 1 handful mint leaves
  • 1 handful coriander leaves
  • 2 spring onions, sliced
  • 6 slices cucumber, cut at an angle
  • 1 handful roasted salted peanuts, lightly crushed
  • A good drizzle of Vadasz Kimchi Ketchup

For the tofu marinade

  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 garlic clove, finely chopped
  • 1 tbsp rice wine or apple cider vinegar
  • Salt and pepper

Before you start

Heavy-based frying pan | Mixing bowls | Kitchen paper | Foil

Step 1

Make the tofu marinade

  • First make the tofu marinade. Put all the ingredients in a bowl and stir together well. Add the tofu slices, turning gently to coat them, then let them sit in their sweet/savoury bath for a few minutes.

Step 2

Prepare the tofu coating

  • Heat the vegetable oil in a heavy-based frying pan over a medium-high heat. While it's heating up, add the cornflour to a separate bowl and season with salt and pepper. Now add the tofu slices, one by one, gently tossing to coat them all over. Set aside the leftover marinade.

Step 3

Fry the tofu

  • Carefully place the floured tofu in the hot pan and fry for about 2 minutes on each side, until crisp and golden. Transfer to a plate lined with kitchen paper to absorb the excess oil.

Step 4

Prepare the baguette

  • While the tofu is cooking and draining, slice the baguette open lengthways, then tear out any doughy bread inside, to avoid a soggy result. Squirt the mayo inside, then spoon in the kimchi. Add the tofu, overlapping the slices along the length of the baguette.

Step 5

Assemble the sandwich

  • Now add the do chua pickles, the herbs, spring onions, cucumber and peanuts. Finish with the sriracha (if using) and a drizzle of the leftover tofu marinade.

Step 6

Wrap and serve

  • To serve, lift the sandwich onto a sheet of foil, wrap it up snugly, then slice it in half to reveal the colourful layers inside. Remember, a tight wrap will ensure most of this wonderful sandwich ends up where it belongs - in your mouth and not down your front!

Book credit: The Pickle Jar. Nick Vadasz, 27/03/2025, Hamlyn, £20.00, Hardback

Photography Credit: Joe Woodhouse