As I sit here writing this post I am majorly craving this recipe again. Sometimes when you test a recipe a few times you're just 'over it' for a while. But I could seriously eat this again right now. Today is all about the vegetarian spicy tofu bahn mi sandwich. It's tofu with a sweet chili mix sauce on a crusty warm roll with pickled veggies and herbs. And also an Asian beer like Singha. Very important (it is the perfect drink with Asian food. My grandparents who lived overseas for decades always order this and now I understand why). Everything about this blends so well together. There's crunch, there's sweet, there's savory and umami. Really, it's the perfect thing to make your day instantly better. Because as you'll see in this YouTube cooking video, I had QUITE the time. The cat climbs on my shoulders. I completely miss the bowl when I dump something in. I also forget to double part of the recipe. I'm surprised I didn't cut a hand off. At least it's entertaining.
Maybe the coolest part about this bahn mi sandwich is how perfect it is for a vegetarian option. This tofu is mind blowingly good. And as a meat eater, I'm being totally serious! The tofu is the right option here. You could easily even shift this to being a vegan recipe if you have a good vegan bread source! With this recipe it's also a great idea for a crowd. All you have to do is mix up the tofu and pickled veggies, maybe keep the tofu hot in a crock pot and have everyone fill their own.
Tofu Bahn Mi Sandwiches
Makes 2-4 Sandwiches (depending on bun size)
/// Ingredients ///
- baguette or buns
- 1 t sriracha
- 1 green onion
- 1/4 cup mayonnaise
- 1 T soy sauce, low sodium
- 1 t fish sauce (technically not vegetarian so omit if needed, but it is delicious)
- 1 T sweet chili sauce
- 1/2 t cornstarch
- 1/2 c browned tofu (in oil)
quick pickled veggies
- grated carrot, 1 small
- 1/4 cucumber, thinly sliced
- 1/2 inch peeled ginger, grated
- 1/4 daikon, peeled into matchsticks
- 2 T rice vinegar
- 2 t sugar
- jalapeno slices to taste
Mix quick pickled veggie ingredients together and set aside in the fridge. Pre-brown the tofu in a skillet with a little oil. Allow to sear on each side and brown, set aside in a bowl and mix the sauce. Mix soy sauce, fish sauce, sweet chili sauce and cornstarch in a large bowl. Add tofu and toss to combine. Cook over medium and bring to a boil to thicken the sauce. Heat until tofu is warmed through. Toast the buns (whole before cutting them). Chop fresh herbs.
To make sandwiches, slice into the toasted bun. Spread mayo mixture on each interior side. Fill with pickled veggies and tofu. Top with herbs.
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.