Tofu Bahn Mi

Tofu Bahn Mi

Serves 4-6
Prep time 40 minutes
Cook time 10 minutes
Total time 50 minutes
From magazine Cooking Light


  • 1 package extra firm tofu (drained)
  • 2 tablespoons finely chopped lemongrass
  • 2 tablespoons water
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil (divided)
  • 1/4 cup seasoned rice vinegar
  • 1/4 cup water
  • 1 tablespoon granulated sugar
  • 1 and 1/4 cup matchstick cut carrots
  • 1 and 1/4 cup matchstick cut daikon radish
  • 2 tablespoons chopped fresh basil
  • 1/4 cup mayonnaise
  • 1.5 teaspoons sriracha
  • 1 cup finely sliced cucumber
  • french baguette (or similar type bread)


The pickled carrots, spicy mayo can be made and the tofu marinated up to a day in advance, making this a great quickie meal or a perfect option when having guests.


1. Cut tofu lengthwise into 6 equal slices. Arrange the slices on a few layers of paper towels, top with another few layers of paper towels and top with a heavy pan or a book. Let stand for 15 minutes.
2. Combine lemongrass, 2 Tbsp water, soy sauce and 1 tsp of sesame oil in a dish large enough to accommodate the tofu slices in a single layer or a large plastic zipper bag. Let stand for at least 20 minutes, flipping slices halfway through.
3. Meanwhile, combine vinegar, 1/4 cup water, sugar, carrots and radish and let stand for at least 30 minutes and up to a day in advance. Add chopped basil.
4. In a small dish combine mayonnaise, sriracha and remaining tsp of sesame oil. Whisk until smooth.
5. Heat large nonstick skillet over medium heat. Coat pan with a spray or brush of oil. Remove tofu fro marinate and pat slices dry with paper towels. Cook tofu slices about 3-4 minutes per side until golden brown and crisp.
6. Spread mayo over both cut sides of baguette and layer tofu, cucumbers and carrot mixture in between.