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Lemongrass tofu banh mi sandwich in a bowl.

Lemongrass Tofu Banh Mi

Keri Bevan
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.
5 from 51 votes
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Prep Time 20 minutes
Cook Time 6 minutes
marinating and draining tofu 30 minutes
Total Time 56 minutes
Course lunch
Cuisine Vietnamese
Servings 4 servings
Calories 850 kcal

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

  1. You can also use a tofu press to press your tofu. If you're using extra firm tofu you can skip this step.
  2. 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.

Nutrition

Calories: 850kcalCarbohydrates: 145gProtein: 35gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 0.2mgSodium: 2631mgPotassium: 594mgFiber: 9gSugar: 26gVitamin A: 5294IUVitamin C: 31mgCalcium: 436mgIron: 10mg
Keyword lemongrass tofu, tofu bahn mi
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