Vegetarian Classic Pork Banh Mi
Transform your sandwich routine with this Vegetarian Classic Pork Banh Mi—a vibrant and healthy twist on the traditional Vietnamese favorite. Packed with layers of flavor, this recipe features marinated and oven-baked tofu as the star protein, infused with soy sauce, hoisin, and sesame oil for a rich umami punch. Freshly pickled carrots and daikon add a tangy crunch, while spicy sriracha mayo brings a creamy kick to toasted baguette slices. Topped with crisp cucumber, fragrant cilantro, and optional jalapeño for heat, this vegetarian delight hits all the right notes of savory, spicy, tangy, and fresh. Perfect for lunch, dinner, or meal prep, this recipe is easy to make and irresistibly satisfying for vegetarians and sandwich lovers alike!
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Recipe Information
Ingredients
- 14 oz firm tofu
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 large baguette
- 0.25 cup mayonnaise
- 1 tablespoon sriracha
- 1 medium carrot, julienned
- 1 small daikon radish, julienned
- 0.5 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 small cucumber, sliced into thin strips
- 0.5 cup fresh cilantro
- 1 optional jalapeño, thinly sliced
Instructions
Press the tofu to remove excess water by wrapping it in a clean towel and placing a weight on top for about 15 minutes.
Meanwhile, in a medium bowl, mix the soy sauce, hoisin sauce, sesame oil, and minced garlic to create the marinade.
Cut the tofu into slices about 1/2 inch thick and marinate in the soy sauce mixture for at least 15 minutes.
Preheat the oven to 400°F (200°C) and place the marinated tofu on a baking sheet lined with parchment paper. Bake for 20 minutes, flipping halfway through until golden brown and slightly crispy.
While the tofu bakes, combine rice vinegar, sugar, and salt in a small bowl. Stir until the sugar and salt dissolve, then add the julienned carrot and daikon. Let it sit for 10 minutes to pickle.
In a small bowl, mix the mayonnaise and sriracha to make a spicy mayo spread.
Slice the baguette into four equal pieces and then horizontally in half. Toast lightly if desired.
To assemble the Banh Mi, spread the spicy mayo on both sides of the baguette.
Layer the baked tofu, pickled vegetables, cucumber slices, fresh cilantro, and jalapeño (if using) onto the baguette.
Serve immediately, enjoying the perfect combination of crispy, tangy, and spicy flavors.
Nutrition Facts
Calories |
2065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.7 g | 110% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 7254 mg | 315% | |
| Total Carbohydrate | 254.2 g | 92% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 65.7 g | ||
| Protein | 85.6 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 898 mg | 69% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2059 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
