Sweet Heat Curry Tofu Banh Mi
with Pickled Veggies & Potato Chips
- Milk
- Soy
- Eggs
- Wheat
For this vegetarian twist on the Vietnamese banh mi 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!
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
2 ounce
Shredded Carrots
1 ounce
Sweet Thai Chili Sauce
1 tablespoon
Green Curry Paste
1 unit
Tofu
(Contains: Soy)
4 tablespoon
Spicy Mayo
(Contains: Eggs, Soy, Wheat)
1 unit
Mini Cucumber
3 unit
Radishes
3 unit
Lime
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
¼ ounce
Cilantro
2 unit
Potato Chips
Not included in your delivery
2 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
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.
