Vegetarian Tofu Banh Mi
with Pickled Veggies, Sweet Chili Mayo & Potato Rounds
- Soy
- Eggs
- Wheat
Tofu is like a plain white T-shirt that you can embellish any way you want and, for these sandwiches, we gave it the culinary equivalent of glitter, sequins, and beads! Thin slices of seared tofu are coated in an aromatic hoisin glaze, then piled into baguettes swiped with sweet chili mayo. Bright pickled carrots, cucumbers, and radishes add extra bling to these meat-free banh mi–style sandos. Crisp, roasted potato rounds complete the plate for a meal that’s dressed to the nines!
Ingredients
12 ounce
Potatoes
4 ounce
Shredded Carrots
5 teaspoon
Rice Wine Vinegar
1 ounce
Sweet Thai Chili Sauce
1 unit
Tofu
(Contains: Soy)
1 unit
Mini Cucumber
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
Not included in your delivery
½ teaspoon (tsp)
Sugar
5 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
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. • Slice potatoes into ¼-inch-thick rounds; toss on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper. (For 4, divide potatoes between 2 sheets; roast on top and middle racks, swapping rack positions halfway through.) • Roast on top rack until browned and crispy, 20-25 minutes.
• Zest and quarter lime. Trim and halve cucumber lengthwise; thinly slice 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 potatoes between plates. Serve with any remaining tofu, pickled veggies, and chili mayo on the side.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the bold, fresh flavors and authentic taste, with some finding the hoisin sauce a bit overpowering.
- Ease of prep: While delicious, several noted it was time-consuming with lots of chopping and steps coming together at once.
- Suggestions: Consider marinating the tofu, using larger rolls, and offering a non-potato side like Asian broccoli or salad.
- Portions: Generous filling, but baguettes often too small to hold everything; some had lots of extra pickled veggies.
- Texture: Crispy potatoes and crunchy pickled veggies provided nice contrast, though a few found the tofu chewy.
Reviews from our home cooks
This one took some time, but OMG! The tofu cooked up incredibly well; the texture was perfect! And tossed with the hoisin/pho concentrate combo and topped with the pickled carrots, radishes, and jalapeño? This Tofu Banh Mi was a delectable symphony of flavors and textures.
Flavor-wise, this recipe was amazing! The bread is good, the spicy mayo is good, the pickled veg is good, and the tofu is good. Generally, this was a delicious recipe! The potatoes were a nice side, too. BUT the proportions are off. I ordered 2 servings, so I was given 2 rolls. We had tofu & spread for about 3 sandwiches. We had pickled veg for 4 or more sandwiches. Furthermore, the proportions of veggies within the pickled veg was odd. It was really carrot-heavy. I think I would have used more of the cucumber I was given. HOWEVER, it was still a good recipe. Nice work!
We loved this one! My daughter has already asked if we can order it again. Even my mom, who is always skeptical of tofu, tried it and liked it. The sweet chili mayo is especially yummy. You should add a note telling people to press the tofu at least half an hour before they actually want to start cooking. I had to search how long to press tofu.
Nice vegetarian splurge dinner with all the flavors of takeout. It's VERY high in calories, but the veggies offset the richness. It was pretty easy to make and nice to try something new with tofu.
So wonderful! We cannot wait to make it again. All the flavors worked so beautifully together. Not sure the potato slices were the best complement for sandwich but the pickled veggies completely made up for it.
Before making I was leery of how the tofu was going to overcome its inherent blandness with just a post-browned 'rub' but man, I doubted for naught. That miso concentrate mixed with the chili red pepper jelly substance was the perfect consistency to overcome all of the blandness of that tofu, it was like eating chunks of oriental gooey chicken. These flavors went perfectly together on this sandwich and I was impressed and satiated.
Sandwiches were very tasty and easy to cook. The flavors were great, but I'll probably add Sriracha to make it a little spicier. I sliced the potatoes with a mandolin wavy blade, yummy!!! I would definitely order again.
The marinated vegetables needs more salt, It should have some fish sauce in it which would add some flavor and salt. Also more sugar to balance it, following the recipe and it was bland. I had to modify it by adjusting the seasoning as mentioned above. The sweet chili mayo wasn't good, the chili sauce is terrible, it was bland and didn't compare to other brands, I would suggest sourcing a better product.
Possibly my favorite meal yet! I did double the pickling liquid so the veggies got enough flavor. But other than that, the recipe was great!
Tastes good but would be better if the recipe was more detailed (ex: how thin to cut the tofu). Also would be great to swap for side salad.
