Tofu Banh Mi Sandwiches

Prep Time:

20 Minutes

Cook Time:

10 Minutes


6 Sandwiches




Bành Mì Sandwich

  • 1 large, fresh baguette

  • Veggie pâté (store bought or homemade)

  • 1 block of extra-firm tofu

  • 3 Tbsp of soy sauce

  • 3 Tbsp vegan hoisin sauce

  • 1 Tbsp of sesame oil, for frying

  • Cucumber, thinly sliced

  • 4 green onions, thinly sliced

  • Fresh mint, basil or coriander

  • Vegan mayo (Hellman's brand)

  • Chile garlic paste or Red Thai chiles thinly sliced

Soy Dipping Sauce

  • 1/4 cup of soy sauce

  • 1 Tbsp of rice vinegar

  • 1 Tbsp sugar

  • 1 garlic clove, minced

Quick Picked Onion and Carrot

  • 1 red onion, cut into rings

  • 1 carrot, julienne

  • 1/2 cup of water

  • 1/4 cup of white vinegar

  • 1/4 cup of apple cider vinegar

  • 1 tsp of white sugar

  • 1 tsp of salt


  1. Quick pickle your carrots and red onion by combining all your ingredients into a large mason jar and giving it a good shake. Set aside for at least 15 minutes, but the longer you leave them the better.

  2. Cut your extra-firm block into 1 cm slices, then use a clean cloth or paper towel to press out excess moisture.

  3. In a small bowl, mix together 3 Tbsp of soy sauce and 3 Tbsp of hoisin sauce. Add your tofu and set aside to marinate.

  4. Add 1 Tbsp of sesame oil in a large, non-stick skillet and heat on medium. Once the pan is hot, add your tofu and fry for 3 minutes on each side.

  5. Make your soy dipping sauce by combining all the ingredients into a bowl and giving it a quick mix.

  6. Make your sandwich by adding a layer of mayo and chile garlic paste, your tofu, pickled vegetables,  herbs, vegetable pâté, chiles, sesame seeds and top it off by drizzling over your soy dipping sauce.