Crispy Tofu Banh Mi Sandwich

Name: Crispy Tofu Banh Mi Sandwich
Cook time: 15 min
Yield: 4 servings
Ingredients: 45 ml rice vinegar for quick pickling; 12 g granulated sugar for quick pickling; 4 g fine salt divided; 30 ml water for the quick pickle; 120 g carrot julienned; 120 g daikon radish julienned; 60 g mayonnaise for spread; 15 ml lime juice freshly squeezed; 2 g fine salt divided; 1 g black pepper freshly ground; 15 ml sriracha optional chile heat for the spread; 454 g extra-firm tofu pressed and cut into 1.5 cm slabs; 15 ml soy sauce divided; 24 g cornstarch for coating the tofu; 30 ml neutral oil divided; 15 ml soy sauce divided; 2 pieces baguettes split lengthwise; 120 g cucumber thinly sliced; 20 g cilantro tender leaves and stems; 15 ml neutral oil divided

This thirty-minute sandwich keeps the banh mi structure: crisp tofu, fast pickled vegetables, cucumbers, herbs, and a chile-lime spread tucked into toasted baguette. The tofu is seasoned simply, then pan-fried until deeply golden so the sandwich stays crunchy without losing speed.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

45 ml rice vinegar for quick pickling
12 g granulated sugar for quick pickling
4 g fine salt divided
30 ml water for the quick pickle
120 g carrot julienned
120 g daikon radish julienned
60 g mayonnaise for spread
15 ml lime juice freshly squeezed
2 g fine salt divided
1 g black pepper freshly ground
15 ml sriracha optional chile heat for the spread
454 g extra-firm tofu pressed and cut into 1.5 cm slabs
15 ml soy sauce divided
24 g cornstarch for coating the tofu
30 ml neutral oil divided
15 ml soy sauce divided
2 pieces baguettes split lengthwise
120 g cucumber thinly sliced
20 g cilantro tender leaves and stems
15 ml neutral oil divided

Instructions

Make the quick pickle: in a bowl, combine 45 ml rice vinegar, 12 g sugar, 4 g salt, and 30 ml water. Add the carrot and daikon, toss well, and set aside while you finish the rest. The vegetables should begin to soften but still stay crisp. The pickling liquid is dissolved and the vegetables look lightly glossy and pliable.
Whisk the spread in a small bowl: combine mayonnaise, lime juice, the remaining 2 g salt, black pepper, and sriracha if using. Stir until smooth. The spread is pale, creamy, and evenly seasoned.
Pat the tofu very dry, then toss it with 15 ml soy sauce. Scatter the cornstarch over the tofu and turn gently until every piece is lightly coated. The tofu looks evenly seasoned and dusted rather than clumped.
Heat 30 ml neutral oil in a large skillet over medium-high heat. Add the tofu in a single layer and pan-fry for 3 to 4 minutes per side, using the remaining 15 ml soy sauce to drizzle into the pan near the end so it glazes the tofu without burning. The tofu is deeply golden and crisp at the edges, with a glazed surface.
Split the baguettes and toast them cut-side down in the skillet or on a dry pan until the crumb is lightly crisp. Spread each baguette with the lime mayonnaise, then fill with cucumber, drained pickled vegetables, crispy tofu, and cilantro. The bread is lightly crisp, and the sandwiches are filled with cool vegetables, crisp tofu, and fresh herbs.