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Vietnamese-Inspired Tofu Banh Mi

Upgrade your lunchbreak with this street food-style sandwich.

Journal Media Studio / YouTube

Serves: 4

Cook time: 15 minutes


  • 2 spring onions, thinly sliced
  • 3 tbsp white wine vinegar
  • 1 tbsp sugar
  • 1 red chilli, thinly sliced
  • 1⁄2 cucumber, sliced into ribbons
  • 2 tbsp sunflower oil
  • 1 x 400g block organic tofu, thinly sliced
  • 2 garlic cloves, thinly sliced
  • Thumb sized piece ginger, finely grated
  • 1 red chilli, thinly sliced
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup

To serve

  • 4 french baguettes, halved lengthwise
  • 4 tbsp vegan mayonnaise
  • 1 carrot, thinly shredded
  • Large handful coriander leaves

What to do
1. Plunge the spring onions into ice cold water and set aside while you prepare the other ingredients. They should curl once they’re thinly sliced enough.
2. In a medium sized bowl, whisk together the vinegar and sugar. Toss through the chilli and cucumber to coat, set aside until assembly.
3. Heat a tablespoon of oil in a large frying pan over a medium heat. Add the tofu and fry for 5 minutes, turning halfway, or until crispy, you’ll need to do this in batches to ensure all pieces are golden and crispy. Set aside.
4. Lower the heat a little and add the remaining tablespoon of oil to the pan. Add the garlic, ginger and chilli to this and fry for a little until softened. Stir through the soy sauce and maple. Return the tofu to the pan and toss to coat.
5. To serve, spread the base of the baguette with mayonnaise. Arrange the tofu in the baguette followed by the carrot, pickled cucumber, spring onions and coriander leaves

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