Sweet Heat Curry Tofu Bánh Mì
with Pickled Veggies & Potato Chips
For this vegetarian twist on the Vietnamese bánh mì sandwich, you’ll stuff toasted baguettes with planks of pan-seared tofu—which are super flavorful thanks to a rich green curry chili sauce. You’ll layer on pickled radishes and carrots, fresh cucumber, cilantro, and spicy mayo, then serve each sandwich with a side of crunchy potato chips!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 unit
Radishes
3 unit
Lime
1 unit
Tofu
(Contains: Soy)
3 tablespoon
Sour Cream
(Contains: Milk)
4 tablespoon
Spicy Mayo
(Contains: Eggs, Soy, Wheat)
¼ ounce
Cilantro
2 unit
Potato Chips
1 unit
Mini Cucumber
1 ounce
Sweet Thai Chili Sauce
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
4 ounce
Shredded Carrots
2 tablespoon
Green Curry Paste
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and halve radishes; thinly slice into half-moons. Halve limes. Trim and thinly slice cucumber into rounds. • Open and drain tofu; press out excess water with paper towels. Halve crosswise, then slice each half widthwise (you’ll have four thin planks; eight planks for 4 servings). Season with salt and pepper.
• In a medium bowl, combine radishes, half the carrots, 1 tsp sugar, juice from two limes, and a pinch of salt and pepper (all the carrots, 2 tsp sugar, and juice from four limes for 4 servings). (Taste and add another pinch of sugar if you like things on the sweeter side.) Set aside until ready to serve, stirring occasionally. • In a small bowl, combine chili sauce, sour cream, half the curry paste, 2 TBSP water, 1 tsp sugar, and juice from half a lime (all the curry paste, 4 TBSP water, 2 tsp sugar, and juice from one lime for 4).
• 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, 3-4 minutes per side. TIP: Work in batches if necessary. • Remove pan from heat. Add chili curry sauce; turn tofu to evenly coat.
• Halve and toast baguettes; spread cut sides with spicy mayo. • Evenly fill baguettes with curry tofu. Top with as many pickled veggies (draining first), cucumber slices, and cilantro sprigs as you like. Close to form sandwiches; halve crosswise. • Divide sandwiches and potato chips between plates. Serve with any remaining pickled veggies on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the curry sauce, praising its amazing taste. Some found it could be spicier, while others enjoyed the balance of flavors 🌶️.
- Ease of prep: A few suggested slicing the tofu thinner for better texture and more sauce coverage. Some found assembly messy, with sauce dripping.
- Suggestions: Consider adding lettuce as a barrier to prevent bread from getting soggy. Marinating the tofu longer in the sauce enhances flavor.
- Leftovers: Leftover tofu that sat in the sauce developed more flavor, suggesting a longer marination time could improve the dish.
- Texture: Some preferred keeping tofu as larger patties for sandwiches instead of halving as instructed.
