Imagine yourself nestled in a cozy, urban Vietnamese-style café, where the air is fragrant with the aroma of fresh herbs and sizzling tofu. Today, we’re bringing a touch of that charm to your kitchen with our Banh Mi with Lemongrass Tofu Recipe. This fusion of crispy baguette, tangy pickled vegetables, and spicy sriracha mayo creates a symphony of flavors that will transport you and your loved ones straight to the vibrant streets of Vietnam. Perfect for a family gathering or a creative cooking weekend, this recipe celebrates the joy of bonding over a delicious meal.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Skill Level: Intermediate
Ingredients
- 1 French baguette, cut into 4 pieces and split open
- 1 block of firm tofu, drained and pressed
- 2 tablespoons lemongrass, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1 cucumber, thinly sliced
- 1 carrot, julienned
- 1 daikon radish, julienned
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 cup mayonnaise
- 1 tablespoon sriracha sauce
- Fresh cilantro, to garnish
- Fresh jalapeños, sliced
Instructions
- Cut the tofu into 1/2-inch thick slices. In a bowl, combine lemongrass and soy sauce. Marinate the tofu slices for at least 10 minutes.
- In a small saucepan, combine rice vinegar, sugar, and salt. Heat until the sugar dissolves. Pour over the carrot and daikon, and let them pickle for at least 15 minutes.
- Heat vegetable oil in a skillet over medium heat. Fry the marinated tofu slices until golden brown and crispy, about 3-4 minutes per side. Remove and let drain on paper towels.
- In a small bowl, mix mayonnaise with sriracha sauce. Spread the sriracha mayo on both sides of the baguette.
- Layer the bottom half of the baguette with cucumber slices, pickled veggies, and lemongrass tofu. Top with fresh cilantro and sliced jalapeños.
- Close the sandwich with the top half of the baguette and press gently to hold it together. Serve immediately with extra pickled veggies on the side.
Helpful Tips
- For a vegan version, use vegan mayo instead of regular mayonnaise.
- Add some fresh mint or Thai basil for extra flavor.
- Chill the pickled veggies for a more refreshing crunch.
Storage Instructions
Store leftover pickled vegetables in an airtight container in the refrigerator for up to one week. The tofu is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
Pairings
This Banh Mi pairs wonderfully with a light side salad, a bowl of pho, or a refreshing iced jasmine tea to round out the meal. At Zynahz, we believe in bringing joy and creativity into every kitchen. We encourage you to try this Banh Mi with Lemongrass Tofu Recipe and share your delightful results with us. Don’t forget to share this culinary treasure with your friends and family, spreading the love for delicious food. Stay inspired by exploring more recipes on Zynahz, following us on social media, and subscribing to our newsletter for the latest updates and mouth-watering ideas. Happy cooking!
