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Crispy Tofu Banh Mi
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5 from 4 votes

Crispy Tofu Banh Mi

My vegetarian Crispy Tofu Banh Mi is a delicious, light twist on a classic Vietnamese sandwich.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Sandwich
Cuisine: Asian
Servings: 4
Calories: 306kcal

Ingredients

Tofu:

  • 14 ounces (1 package) extra firm tofu
  • ¼ cup Kikkoman® Less Sodium Soy Sauce
  • 1 teaspoon Kikkoman® Sesame Oil
  • 2 teaspoons brown sugar
  • 1 clove garlic
  • 1 tablespoon vegetable oil

Pickled Vegetables:

  • 2 tablespoons Kikkoman® Rice Vinegar
  • 2 teaspoons sugar
  • 2 tablespoons warm water
  • teaspoon salt
  • 1 carrot peeled and cut into matchsticks
  • ½ English cucumber thinly sliced

Sauce:

  • ½ cup reduced fat Greek yogurt
  • 1 teaspoon Kikkoman® Less Sodium Soy Sauce
  • 1 tablespoon Kikkoman® Gluten-Free Sweet Chili Sauce
  • 1 teaspoon Kikkoman® Rice Vinegar
  • ½ teaspoon Kikkoman® Sesame Oil

Other:

Instructions

  • Press the liquid out of the tofu by placing it on a plate
    lined with paper towels.  Place more paper towels on top and then place a skillet on top weighed down with a few cans. 
  • While the tofu is draining, make the marinade by whisking the soy sauce, sesame oil, sugar, garlic and vegetable oil together in a shallow dish.  Once the tofu has drained
    a lot of liquid, cut it into 8 slices. Marinate the tofu slices in the marinade. 
  • To make the pickled vegetables, stir the rice vinegar, sugar, water and salt together in a bowl. Add the carrots and cucumber and let them soak for 10 minutes.
  • To make the sauce, stir the yogurt, soy sauce, sweet chili sauce, rice vinegar and sesame oil together in a bowl. 
  • To cook the tofu, heat a large cast iron or other nonstick skillet over medium high heat.  Cook the tofu 3-4 minutes on each side until browned. Remove from skillet.
  • To assemble the sandwiches, take 4 slices of toast and top each with 2 pieces of tofu.  Top the tofu with some pickled carrots and cucumber, sliced jalapeños, cilantro leaves, and sesame seeds, if desired.  Spread some sauce on the other 4 pieces of bread and close the sandwiches.  Serve. 

Nutrition

Calories: 306kcal | Carbohydrates: 38g | Protein: 15g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 1003mg | Potassium: 418mg | Fiber: 2g | Sugar: 12g | Vitamin A: 2710IU | Vitamin C: 18.3mg | Calcium: 131mg | Iron: 3.1mg