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Tofu banh mi sandwiches on a white plate
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5 from 9 ratings

Lemongrass Tofu Banh Mi Sandwiches

This is the tofu banh mi sandwich of your dreams! It's packed with crispy lemongrass tofu, zesty pickled veggies, and an addicting Sriracha mayo that’ll have you hooked. One bite, and you'll see why this easy recipe is such a fan favorite (our 5-star reviews don’t lie!).
Prep Time1 hour
Cook Time10 minutes
Total Time1 hour 10 minutes
Course: Main Dishes, Sandwiches and Wraps
Cuisine: Vietnamese
Diet: Halal, Hindu, Low Fat, Low Lactose, Vegan, Vegetarian
Keyword: tofu banh mi, vegan banh mi, vegetarian banh mi
Diet: Dairy-Free, Vegetarian
Occasion: Birthdays, Game Day
Time: 60 minutes or more
Servings: 4 servings
Author: Sarah Bond

Ingredients

Tofu

  • 1 lb block extra firm tofu 450 g
  • 2 Tbsp soy sauce 30 mL
  • 2 Tbsp rice vinegar 30 mL
  • 2 Tbsp sesame oil 30 mL
  • 1 Tbsp sugar
  • 1 tsp fresh grated ginger
  • 1 tsp fresh grated lemongrass optional

Pickled Veggies

  • 2 Tbsp rice vinegar 30 mL
  • 2 Tbsp sesame oil 30 mL
  • ½ tsp each salt and sugar
  • 1 cup shredded carrots 200 g
  • 1 cup sliced cucumber 200 g
  • 1 jalapeno thinly sliced and deseeded

Sauce

  • ¼ cup mayonnaise can sub vegan alternative, 60 g
  • 1 Tbsp sriracha 15 g
  • 1 Tbsp lime juice 15 mL

To Serve

  • 4 small baguettes
  • ½ cup cilantro 20 g

Instructions

  • Cut: Stand tofu on its side and cut down the center to create 2 thin slabs. Cut each slab in half lengthwise to create slabs that will fit in your baguettes.
  • Press: Press tofu for at least 15 minutes, using either a tofu press or by wrapping it in a clean towel and setting a heavy pan on top of it, letting the moisture drain.
  • Marinate Tofu: Stir together the rest of the Tofu ingredients in a shallow dish, then add the tofu. Coat each slab, then let marinate for at least 1 hour (up to 24 hours).
    Slices of tofu, perfect for a tofu banh mi, are marinating in a glass container with a light brown sauce, set against a pale green background.
  • Pickled Veggies: In a separate bowl, stir together all Pickled Veggies ingredients and let marinate for 1 hour.
    A glass bowl filled with sliced cucumbers and julienned carrots—classic toppings for a tofu banh mi—on a light blue background.
  • Cook Tofu: Cook tofu over high heat in a nonstick skillet, flipping to cook both sides until golden brown and crispy.
    Six rectangular pieces of browned tofu, perfect for a tofu banh mi, are arranged in a single layer in a black frying pan against a light green background.
  • Assemble: Stir together Sauce ingredients and spread on the inside of each baguette. Stuff with the tofu, pickled veggies, and cilantro.
    Three tofu banh mi sandwiches filled with carrots, cucumber, cilantro, and savory sauce are arranged on a platter, surrounded by lime wedges atop a light green surface.

Notes

For the baguettes, Vietnamese baguettes are best, though they can be hard to find. Instead, I like to buy French rolls and then pop them in the air fryer to make the crust crispy (similar to Vietnamese bread!).

Nutrition

Serving: 1sandwich | Calories: 580kcal | Carbohydrates: 67.9g | Protein: 21.7g | Fat: 25.1g | Saturated Fat: 4.1g | Cholesterol: 4mg | Sodium: 1530mg | Potassium: 454mg | Fiber: 4.4g | Sugar: 9.1g | Calcium: 289mg | Iron: 6mg
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