Lemongrass Tofu Bánh Mì with Pickled Carrot and Daikon

Steps

1. Step 1

   Make the pickles: in a medium bowl, stir the rice vinegar, warm water, sugar and salt until dissolved. Add the carrot and daikon matchsticks, press them under the liquid, and let sit at room temperature while you make everything else, at least 30 minutes. Drain before using.

   30 min, hands-off

   • 1 cup carrot
   • 1 cup daikon radish
   • 1/2 cup rice vinegar
   • 1/2 cup warm water
   • 3 tbsp sugar
   • 1 tsp salt
2. Step 2

   Slice the tofu block crosswise into 8 planks, each about 1/2 inch thick. Lay them on a clean kitchen towel or paper towels, cover with more towels, and press gently with your hands to blot out the water.

   5 min

   • 14 oz extra-firm tofu
3. Step 3

   In a wide shallow dish, whisk the minced lemongrass, garlic, soy sauce, brown sugar, lime juice and black pepper. Lay the tofu planks in the marinade and turn to coat both sides. Let sit 20 minutes, turning once.

   20 min, hands-off

   • 2 lemongrass stalks
   • 3 cloves garlic
   • 3 tbsp soy sauce
   • 1 tbsp brown sugar
   • 1 tbsp lime juice
   • 1/2 tsp black pepper
4. Step 4

   Meanwhile, stir the vegan mayonnaise, sriracha and lime juice together in a small bowl. Taste and add more sriracha if you want it hotter.

   2 min

   • 1/2 cup vegan mayonnaise
   • 1 tbsp sriracha
   • 1 tsp lime juice
5. Step 5

   Heat the oil in a large nonstick or cast-iron skillet over medium-high heat. Lift the tofu from the marinade, letting the excess drip off, and sear in a single layer (work in two batches if needed) until deep golden, 3 to 4 minutes per side. Pour any leftover marinade into the pan for the last 30 seconds and turn the tofu to glaze it, then slide everything onto a plate.

   10 min

   • 14 oz extra-firm tofu
   • 3 tbsp neutral oil
6. Step 6

   Split each piece of baguette lengthwise, leaving a hinge, and pull out a little of the soft inside if it's very bready. Toast cut side down in the hot skillet or in a 400°F oven for 3 minutes, until crisp.

   3 min · 400°F

   • 2 baguettes (about 24 inches total)
7. Step 7

   Spread chili mayo generously on both cut sides. Layer in 2 tofu planks per sandwich, then cucumber spears, a good handful of drained pickles, cilantro sprigs and jalapeño slices. Drizzle with a little soy sauce or Maggi if you like, press the sandwich closed and cut in half to serve.

   5 min

   • 1/2 English cucumber
   • 1 bunch cilantro
   • 1 jalapeño
   • soy sauce or Maggi seasoning, for drizzling

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026