Banh Mi Rau Recipe

Prepare vegetables

Peel the carrot and daikon. Using a mandoline or sharp knife, julienne or cut into matchsticks until you have about 1 cup of each. Place in a bowl and toss with 1 tsp kosher salt. Let sit 10 minutes, then squeeze or press out excess moisture and return vegetables to the bowl.

Make pickling liquid

In a small saucepan, combine 1 cup rice vinegar, 1 cup water, and 3 tbs granulated sugar. Warm over medium heat, stirring until sugar dissolves. Remove from heat and allow to cool briefly.

Pickle

Place the drained carrot and daikon into a clean jar or container. Pour the warm vinegar mixture over the vegetables, pressing them so they are submerged. Let cool to room temperature, then refrigerate at least 30 minutes (ideally 1–2 hours) before assembling. These will keep well for up to 1 week refrigerated.

Press and prepare tofu

Drain the 14 oz block of extra-firm tofu and press it for 15–30 minutes to remove excess water (use a tofu press or wrap in towel and weight with a heavy pan). Once pressed, crumble or slice the tofu into 1/2-inch pieces or slabs depending on preference.

Marinade

In a small bowl combine 2 tbs soy sauce, 1 tbs hoisin sauce, 1 tsp sesame oil, 1 tsp sriracha (optional), 1 tsp freshly ground black pepper and minced 2 garlic cloves. Toss the tofu gently in the mixture to coat and let sit 10 minutes to absorb flavors.

Cook tofu

Heat 2 tbs neutral oil in a nonstick or cast-iron skillet over medium-high heat until shimmering. Add tofu in a single layer and let cook without moving for 2–3 minutes to brown, then toss/turn and continue cooking until golden on most sides, about 6–8 minutes total. Lower heat if the soy/hoisin begins to burn; you want caramelization. Taste and adjust seasoning with a pinch more soy sauce or pepper if needed.

Make cilantro mayo

Roughly chop 1/2 cup fresh cilantro leaves and thinly slice 2 green onions (white and green parts). In a small bowl, mix 1 tbs mayonnaise with half of the chopped cilantro and half the sliced green onion. Squeeze in 1/2 lime and stir; season with 1/4 tsp cracked black pepper. Taste and add more lime or cilantro to preference.

Prepare remaining toppings

Thinly slice 1/2 cup cucumber and 1/4 jalapeño if using. Reserve remaining cilantro and green onion to sprinkle on sandwiches at assembly.

Prepare bread

Preheat oven to 350°F (175°C). Slice each baguette or banh mi roll lengthwise without cutting fully through, leaving a hinge. If desired, lightly spread 1/2 tbs softened butter inside each roll. Place open-faced on a baking sheet and warm in the oven 4–6 minutes until just toasty.

Assemble sandwiches

Spread a thin layer of the cilantro mayo on the bottom half of each warmed roll. Layer warm tofu evenly across the four rolls. Drain a few tablespoons of the pickled vegetables and place a generous handful of pickled carrot and daikon on top of the tofu. Add sliced cucumber, jalapeño (if using), and sprinkle remaining fresh cilantro and green onion over each sandwich. Squeeze a little extra lime juice over the filling if desired and finish with a crack of black pepper.

Serve

Close the sandwiches, press lightly, and serve immediately while the tofu is warm and the pickles provide a bright contrast.