Name: Tofu Banh Mi
Total time: 1 h 20 min
Cuisine: VietnameseAsianAsia
Ingredients: 14 ounces firm tofu , sliced crosswise into ½-inch-thick slabs; Salt and pepper; 1/3 cup cornstarch; 2 carrots , peeled and shredded; 1/2 cucumber , peeled, halved lengthwise, seeded, and sliced thin; 1 teaspoon grated lime zest plus 1 tablespoon juice; 1 tablespoon fish sauce substitute (see note); 1/4 cup mayonnaise; 1 tablespoon sriracha; 3 tablespoons vegetable oil; 4 (8-inch) Italian sub roll , split lengthwise and toasted; 1/3 cup fresh cilantro leaves

Why This Recipe Works

In Vietnamese, "banh mi" is the word for bread. However, it also refers to a sandwich featuring chicken, pork, or tofu and crunchy pickled vegetables. For our own version, we started by making crispy, flavorful tofu. We sliced the tofu into sandwich-size slabs and drained them on paper towels to make it easier to get a crispy crust. Then we dredged the slabs in cornstarch and seared them in a hot skillet until they were nicely browned. For the vegetables, we quick-pickled cucumber slices and shredded carrot in lime juice and our vegetarian fish sauce substitute. Sriracha-spiked mayonnaise gave the sandwich a spicy kick, while a sprinkling of fresh cilantro added a flavorful green garnish.

Before You Begin

For the fish sauce substitute, use either Bragg's Amino Acids or our vegetarian fish sauce substitute recipe. To make this recipe vegan, use vegan mayonnaise.

Instructions

Spread tofu over paper towel–lined baking sheet, let drain for 20 minutes, then gently press dry with paper towels and season with salt and pepper. Spread cornstarch in shallow dish. Dredge tofu in cornstarch and transfer to plate.

Meanwhile, combine carrots, cucumber, lime juice, and fish sauce in bowl and let sit for 15 minutes. Whisk mayonnaise, sriracha, and lime zest together in separate bowl.

Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add tofu and cook until both sides are crisp and browned, about 4 minutes per side. Transfer to paper towel–lined plate.

Spread mayonnaise mixture evenly over cut sides of each roll. Assemble 4 sandwiches by layering ingredients as follows between prepared rolls: tofu, pickled vegetables (leaving liquid in bowl), and cilantro. Press gently on sandwiches to set. Serve.