Vietnamese Banh Mi Sandwiches

With Flash Pickled Vegetables, Pan-Seared Garlic Tofu, and Sriracha Aioli

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Soy

Calories Conscious
Vegetarian
A note about serious food allergies

Bring this much-loved Vietnamese street food staple home in no time. Yes, you’ll even be flash-pickling the vegetables yourself (with more left over to use on everything else later. Trust me, you’ll want to). Piled high on a soft, crusty baguette with garlicky pan-seared tofu and an irresistible Sriracha aioli, this sandwich is not only satisfying, but crazy healthy: zero cholesterol, a serving of veggies, and quality plant protein.

In Your Box (serves 2)

  • Info
    ¼ cup Vegenaise
  • 4 fl. oz. Sriracha
  • Info
    2 Mini Baguette
  • 1 Jalapeño Pepper
  • 1⅗ oz. Radishes
  • 2 Garlic Cloves
  • 4 oz. Slaw Mix
  • 1 Red Onion
  • Info
    12 oz. Extra Firm Tofu
  • Info
    4 fl. oz. Soy Sauce - Gluten-Free
  • 12 fl. oz. Rice Vinegar
  • 2 fl. oz. Agave Nectar
  • Nutrition (per serving)

  • Calories
    620
  • Carbohydrates
    61g
  • Fat
    24g
  • Protein
    36g
  • Sodium
    3843mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 3 Mixing Bowls
  • 1 Large Pan
  • 1 Medium Pan
  • Step 1 - Prepare Sriracha Aioli and Baguettes
    1

    Prepare Sriracha Aioli and Baguettes

    In a mixing bowl, combine the Vegenaise and 1 Tbsp. (about half) Sriracha to taste. Stir until smooth. Season with a pinch of salt and pepper. Let chill in the refrigerator until ready to serve. If desired, warm your baguettes in the oven until desired softness or crustiness is reached. Slice baguettes in half and keep warm until ready to serve.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Throughly rinse produce and pat dry. Peel and julienne (cut into 1" long sticks) red onion. Thinly slice jalapeño (include the seeds if you like extra heat). Slice radishes into small, almost transparent rounds. You can also use a mandoline for the radishes. Mince garlic cloves. In a mixing bowl, combine onion, jalapeño, and radishes with the slaw mix, as you will be pickling these.

  • Step 3 - Prepare the Tofu
    3

    Prepare the Tofu

    Remove block of tofu from the container and drain excess liquid. Place tofu on a cutting board and slice into playing card-sized filets that are about a ½" thick. In a mixing bowl, combine half the soy sauce, all of the minced garlic, and 1 Tbsp. of Sriracha. Cover tofu filets with mixture and let marinate for 5 minutes, then remove. Reserve the marinade.

  • Step 4 - Make Flash-Pickled Veggies
    4

    Make Flash-Pickled Veggies

    In a large pan, combine rice vinegar and remaining soy sauce over high heat. Once boiling slightly (after about 3 minutes), stir in the agave nectar and remaining Sriracha. Remove from heat and allow to cool for 3 minutes. Pour liquid over prepared vegetables, ensuring complete coverage with the vinegar mixture. Season with a pinch of salt and pepper. Place in refrigerator or freezer for 15 minutes to cool.

  • Step 5 - Pan-Sear the Tofu
    5

    Pan-Sear the Tofu

    Heat a medium pan on high with 1 Tbsp. olive oil. Place marinated tofu filets in the skillet and cook until golden brown and nearly blackened on each side, about 5-7 minutes. If filets get a little dry, pour reserved marinade over them as they cook. Once filets have reached your desired char, flip and repeat on other side. Remove from skillet and allow to cool on a plate.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    On plates - or for a fun street food-style touch, atop parchment paper - assemble your sandwiches. Slather aioli on the bottom half of the baguette. Add tofu filets and cover with slightly drained pickled veggies (but keep the liquid for future pickling). Slather Sriracha aioli on top part of baguette. Close banh mi and enjoy!