This lemongrass tofu banh mi sandwich uses a tangy marinated tofu in place of the traditionally used pork. The result is a spectacularly delicious spin on this iconic Vietnamese street food.
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If you've not tried a banh mi sandwich, you're really missing out. Something about the combination of flavors is other worldly delicious. Seriously.
This iconic Vietnamese street food is traditionally made using marinated meats such as pork or chicken. I wanted to make this classic sandwich vegan friendly, and after a few tests I've landed on a lemongrass tofu banh mi sandwich that's equally, if not more (dare I say), amazing than its non-vegan counterpart.
I guarantee that you'll love this recipe! It does take a bit of time, but most of it is hands off, and you'll be rewarded with a tangy, sweet, slightly spicy sandwich that is hands-down the best sandwich you've ever eaten.
Let's get started!
Reasons You'll Love This Recipe
✅It takes a bit of time and effort to make a Banh mi sandwich, but the effort is well worth it. The combination of sweet, sour and tangy is absolutely delicious.
✅This banh mi recipe uses lemongrass tofu (instead of pork), for a mouthwatering vegan twist on this iconic street food.
✅You can use the lemongrass tofu portion of this recipe on it's own. It's fantastic served with rice or noodles. If you're looking for more creative tofu marinades, be sure to check out my top 15 tofu marinade recipes.
What's A Banh Mi Sandwich?
A Banh mi (pronounced Bun-mee) sandwich, sometimes called a Saigon roll, is a Vietnamese street food that originated in Saigon; It's a product of the French colonial rule of Vietnam in the mid 19th century.
A banh mi is made using a thin, crusty baguette that holds a marinated protein (usually pork, chicken or tofu), pickled veggies, cilantro ,cucumber and a spicy, sweet mayo.
The distinctively sweet, tangy and sour flavor has made this sandwich famous all over the world.
How To Make A Lemongrass Tofu Bahn Mi
- In a small, shallow bowl mix together your white wine vinegar, rice vinegar, maple syrup and salt. Add the carrots and red onions to the mixture. If they're not completely covered in the liquid, add a few tablespoons of water. Set aside while you make the rest of the recipe.
- I like to make the carrot pickle the night before and let it marinate in the fridge, but it's perfectly ok to make it on the same day as you make the banh mi. Many banh mi sandwiches are made using a carrot and daikon pickle. If you want to go this route, check out my recipe here. I've used carrots and red onions because daikons can be hard to find in many parts of the world.
- Drain your tofu and wrap it in a paper towel. Place a heavy object like a cast iron pan on top, and allow the tofu to release its liquid for 15 minutes. Alternatively, you can use a tofu press if you have one.
- Blot the tofu dry with a paper towel and cut it into four slabs.
- Meanwhile, remove the tough outer leaves of the lemongrass. Cut off the end and mince the yellowy fleshy part of the stalk. Stop when you reach the woody green part of the stalk. You can reserve this part of the lemongrass to use in a soup or a curry.
- Combine your lemongrass, soy sauce, ginger, garlic, half the red chili and the orange juice in a small bowl.
- Put your tofu into a small, shallow dish. I used an 8x8 inch baking pan. Pour the marinade over the top and flip the tofu over to ensure it's totally covered in the marinade. Set aside to marinate for at least 15 minutes.
- Combine your vegan mayo, hoisin sauce and Sriracha sauce in a small bowl. Set aside.
- Heat your olive oil in a saute pan over medium high heat . Spread the tofu out evenly in the pan and cook for 2 minutes on each side. Transfer to a paper towel lined plate.
- Split open your baguettes and spread the banh mi sauce on both sides. Layer the lemongrass tofu, pickled veggies, sliced cucumber and cilantro.
- Enjoy your lemongrass tofu banh mi sandwich!
What To Serve With A Banh Mi Sandwich
- Vietnamese Summer Rolls served with a side of creamy peanut sauce would make a lovely addition to a Vietnamese lunch.
- Live large and serve your lemongrass tofu banh mi with a side of garlic truffle fries.
- You can't go wrong with a side of noodles. My spicy gochujang noodles would make a great side dish for this classic sandwich.
- I know it's at all traditional, but use Vietnamese peanut sauce instead of the lemongrass sauce. It's so yummy!
- Serve with a fresh, simple salad like Israeli Salad.
- I absolutely love this sweet and spicy bang bang cauliflower that would love to pal around with a banh mi.
- You can use the lemongrass tofu portion of the recipe solo. Serve with a side of sticky rice and some soy sauce.
Frequently Asked Questions
A banh mi sandwich is a Vietnamese sandwich that originated in Saigon. It's a popular street food that's a product of the mid 19th century French colonial rule of Vietnam. A banh mi is made using a thin, crusty baguette that holds a marinated protein (usually pork, chicken, pate or tofu), pickled veggies, cilantro ,cucumber and a spicy, sweet mayo. The distinctively sweet, tangy and sour flavor has made this sandwich famous all over the world.
To cut lemongrass peel the tough outer skins off of the stalks and discard. Cut the bulb off of the top. The most frequently used part of the stalk is the meaty yellow flesh. Discard the tough, woody part of the stalk, or save for use in soup, stews and curries.
Lemongrass is a plant that's native to parts of Southeast Asia. The leaves and oil are traditionally used in aromatherapy for their zesty lemony scent. They're also used medicinally to treat bacterial infections. Lemongrass is popular culinary ingredient, and is a frequent component of Southeast Asian curries and soups.
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📖 Recipe
Lemongrass Tofu Banh Mi
Ingredients
- 14 ounces tofu firm or extra firm
- 4 baguette pieces cut in half
- 1 tablespoon olive oil
- ½ cucumber thinly sliced
- 1 small handful cilantro
Pickled Carrots And Red Onions
- 2 small carrots cut into matchsticks
- 1 red onion peeled and thinly sliced into rounds
- ½ cup white wine vinegar
- ¼ cup rice vinegar
- 3 tablespoons maple syrup
- ½ teaspoon salt
Tofu Marinade
- 2 stalks of lemongrass
- 2 tablespoons soy sauce or tamari
- 2 inch piece of ginger peeled and minced
- 2 cloves garlic minced
- 2 tablespoons maple syrup
- ½ red chili deseeded and finely sliced
- 1 orange juiced
Banh Mi Sauce
- ¼ cup vegan mayo
- 2 tablespoons hoisin sauce
- 1 tablespoon Sriracha sauce *Use more or less depending on how spicy you want your banh mi to be.
Instructions
Make The Carrot And Onion Pickle
- In a small, shallow bowl mix together the white wine vinegar, rice vinegar, maple syrup and salt. Add the carrots and red onions to the mixture. If they're not completely covered in the liquid, add a few tablespoons of water. Set aside while you make the rest of the recipe.
Drain The Tofu
- Drain the tofu and wrap it in a paper towel. Place a heavy object like a cast iron pan on top, and allow the tofu to release its liquid for 15 minutes. *see note 1
- Blot the tofu dry with a paper towel and cut it into four slabs.
Make The Lemongrass Tofu Marinade
- Remove the tough outer leaves of the lemongrass. Cut off the end and mince the yellowy fleshy part of the lemongrass. Stop when you reach the woody green part of the stalk. Reserve this part of the stalk for a soup or curry.
- Combine the lemongrass, soy sauce, ginger, garlic, half the red chili and the orange juice in a small bowl.
- Put the tofu into a small, shallow dish. I used an 8x8 inch baking pan. Pour the marinade over the top and flip the tofu over to ensure it's totally covered in the marinade. Set aside to marinate for at least 15 minutes.
Make The Bahn Mi Sauce
- Combine the vegan mayo, hoisin sauce and Sriracha sauce in a small bowl. Set Aside
Cook The Lemongrass Tofu
- Heat the olive oil in a saute pan. Spread the tofu out evenly in the pan and cook for 2 minutes on each side. Transfer to a paper towel lined plate.
Assemble The Lemongrass Tofu Bahn Mi
- Split open the baguettes and spread the Banh mi sauce on both sides. Layer the tofu, pickled veggies, sliced cucumber and cilantro.
Notes
- You can also use a tofu press to press your tofu. If you're using extra firm tofu you can skip this step.
- To pack a banh mi sandwich in your lunch, wrap it in parchment paper and secure the paper with a rubber band or a piece of twine.
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