Tofu Bánh Mì (Vietnamese Sub) Recipe

March 24

tofu banh mi
A couple of weeks ago, I picked up a vietnamese sub from a small place close to my boyfriend’s work. In all honesty, my hopes are never very high with regards to restaurants here in Calgary. I know that there are a lot of more expensive places that are supposed to be great, but we won’t spend the money. Usually when we go out, it’s ok, but nothing fantastic. I don’t know if it was the mood I was in but that sub was absolutely phenomenal. I haven’t eaten something, outside of our own kitchen, that I have so thoroughly enjoyed for such a long time. Although I have not tried to replicate it exactly, it made me think that it would be a great dish to make at home. Here it is.
panko crusted tofu
Bánh Mì refers to the bread that this sandwich is served on. The baguette came to Vietnam from the French colonial period. The sandwich is normally filled with pork, cilantro, and some pickled carrots and daikon, although I have seen vegetarian versions in many Vietnamese restaurants. The pickled vegetables would certainly give the sandwich another twist, so go for it, if you’re in the mood to spending a little more time. If not, you get some zing from the sauce!
tofu banh mi
The tofu in the sandwich I got the other day was definitely deep fried. I don’t really have the desire to deep fry at home so I thought panko crusting it was a good alternative. The medium firm tofu is perfect in this. You have to be a little delicate when crusting it, but it is so much more velvety and juicy than the firm stuff. This recipe will make some extra tofu, but it’s great to have on hand for other dishes throughout the week. The crispy, warm bites of tofu are really great against the cool, freshness of the rest of the ingredients. This sandwich doesn’t lack for crunch though. The carrots, cucumber and crusty bread make this a beautiful, texture-filled dish. While the sandwich that I had before had some satay sauce on it (which was great) but I decided to go for some simple, spicy mayo.
tofu banh mi
vietnamese sub

Tofu Banh Mi (Vietnamese Sub) Recipe

Serving Size: Serves 2

Tofu Banh Mi (Vietnamese Sub) Recipe

Panko crusted tofu
450g medium firmness tofu, cut into 1/2 inch slices (you'll have extra tofu. If you don't want extra, use 200g)
1 large egg
1 cup panko
1 teaspoon salt
Chilli Mayo
2 green onions, thinly sliced
1 1/2 teaspoons lime juice
4 tablespoons mayo
2 tablespoons chilli sauce (I used sambal olek, sriracha would work well too!)
To assemble
baguette, sliced into individual portions (6 inches long)
1 carrot, shredded
handful of cilantro, roughly chopped
1 cucumber, thinly sliced
pickled hot peppers
handful lettuce
Panko crusted tofu

Preheat oven to 375F

Pat tofu dry with paper towels.

On a plate, mix together panko and salt

In a small bowl lightly beat egg.

Line a baking sheet with parchment paper.

Dip tofu slices in egg and coat with panko crumbs.

bake for 20 minutes, until golden brown, flipping midway through.

Chilli Mayo

Mix all ingredients in a bowl

To assemble

Layer all ingredients in sandwich and enjoy!

Tofu Banh Mi Recipe was last modified: March 24, 2014 by My Second Breakfast

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