Vegetarian Tofu Banh Mi Sandwiches
with Pickled Veggies, Sweet Chili Mayo & Roasted Asparagus
- Soy
- Eggs
- Wheat
Hoisin-glazed tofu, seared until golden and caramelized, is piled into toasted baguettes with a tangy pickled slaw of cucumber, radish, carrot, and cilantro. Sweet chili mayo ties it all together with a creamy, spicy kick. Roasted asparagus rounds out the plate, while extra pickled vegetables and mayo are served on the side for dipping.
Ingredients
4 ounce
Shredded Carrots
ounce
Potatoes
5 teaspoon
Rice Wine Vinegar
1 ounce
Sweet Thai Chili Sauce
1 unit
Tofu
(Contains: Soy)
8 ounce
Asparagus
1 unit
Pho Stock Concentrate
½ unit
Jalapeño
4 tablespoon
Mayonnaise
(Contains: Eggs)
3 unit
Radishes
1 unit
Lime
1 teaspoon
Garlic Powder
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
¼ ounce
Cilantro
½ unit
Cucumber
Not included in your delivery
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
5 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
Trim and discard woody bottom ends from asparagus; toss on a baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, divide asparagus between 2 sheets; roast on top and middle racks, swapping rack positions halfway through.)
Roast on top rack until tender and lightly browned, 10-12 minutes.
Zest and quarter lime. Trim, peel, and halve cucumber lengthwise; thinly slice half the cucumber (whole cucumber for 4 servings) crosswise into half-moons. Trim and halve radishes; thinly slice into half-moons. Finely chop cilantro. Mince jalapeño, removing ribs and seeds for less heat.
In a medium bowl (use a large bowl for 4 servings), whisk together vinegar, ½ tsp sugar (1 tsp for 4), and a big squeeze of lime juice until sugar has mostly dissolved.
Stir in carrots, cucumber, radishes, cilantro, half the lime zest (all for 4), a drizzle of oil, and as much jalapeño as you like. Season with salt and pepper.
Set aside to pickle, tossing occasionally, until ready to serve.
Halve and toast baguettes.
In a small bowl, combine hoisin and stock concentrate.
In a separate small bowl, combine mayonnaise, chili sauce, and a squeeze of lime juice. Season with salt and pepper.
Pat tofu dry with paper towels; thinly slice crosswise. Season with salt and pepper.
Heat a large drizzle of oil in a large pan over medium-high heat. Add tofu in a single layer and cook, undisturbed, until browned on bottom, 3-4 minutes. TIP: Cook in batches if necessary.
Flip tofu; cook until browned, 3-4 minutes more.
Remove pan from heat. Pour hoisin mixture over tofu; turn to coat.
Spread cut sides of baguettes with a layer of chili mayo (save some for dipping); fill with as much tofu as you like and pickled veggies (draining first). Halve sandwiches crosswise.
Divide sandwiches and asparagus between plates. Serve with any remaining tofu, pickled veggies, and chili mayo on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some loved the taste, while others found the tofu's flavor off-putting. The pickled veggies added a nice contrast.
- Ease of prep: Prep involved lots of chopping, but air frying the tofu can speed things up considerably.
- Suggestions: Consider swapping potatoes for a veggie side to balance the starch. Try different seasonings if you're not keen on the tofu flavor.
- Portions: A few felt the bread was too small; some wished for more potatoes to round out the meal.
