Banh Mi Recipe

Prepare vegetables: peel and julienne the carrot and daikon into thin matchsticks. Place in a clean bowl or jar.

Make pickling liquid: in a small saucepan or measuring cup, combine 1 cup rice vinegar, 1 cup water, 2 tbsp sugar and 1 tsp salt. Stir until sugar and salt dissolve (warming slightly helps but do not need to boil).

Pour the warm (or room temperature) pickling liquid over the carrots and daikon so they are fully submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes and up to 24 hours. Drain well before assembling sandwich.

Press tofu: drain and press the extra-firm tofu for 15–30 minutes to remove excess water. Pat dry with paper towels and slice into 1/4-inch thick slabs or 1/2-inch wide strips sized for the baguette.

Make marinade: in a shallow dish combine 3 tbsp soy sauce (or tamari), 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp brown sugar and 1 minced garlic clove. Stir until sugar dissolves.

Marinate tofu: place the tofu slices in the marinade, turning to coat. Let sit at least 15 minutes (up to 1 hour) in the refrigerator, turning once so both sides absorb flavor.

Cook tofu: heat 2 tbsp neutral oil in a non-stick or cast-iron skillet over medium-high heat. Remove tofu from marinade (reserve marinade) and fry slices until golden brown and crisped, about 3–4 minutes per side. Optionally, pour reserved marinade into the pan during the last minute and let it reduce slightly to glaze the tofu.

Season cooked tofu with a pinch of salt and pepper to taste. Keep warm while assembling sandwiches.

Make garlic mayo: in a small bowl combine 1 cup mayonnaise, 1 grated garlic clove, 1 tsp lime juice and a pinch of salt. Mix well. Taste and adjust acidity or salt. Refrigerate until ready to use. For a lighter spread, thin with 1–2 tsp water or more lime juice.

Prepare baguette: if using a whole housemade baguette, cut into 4 portions (about 6–7 in each) or use one portion per serving. Split each baguette piece lengthwise, leaving a hinge if desired.

Toast (optional): lightly toast or warm the baguette cut sides under a broiler or in a hot pan for 1–2 minutes until slightly crisp.

Spread: generously spread garlic mayo on both cut sides of the warm baguette (or serve mayo on the side for GF salad option).

Layer: on the bottom half place the cooked tofu slices in a single layer.

Add pickles and vegetables: top tofu with about 1/4 cup drained pickled carrot-daikon, 2–3 tbsp thin cucumber slices (if using), a few slices of jalapeño (adjust heat to taste), and a small handful (about 2 tbsp) of fresh cilantro leaves.

Finish & serve: sprinkle lightly with toasted sesame seeds if desired, close the sandwich, press gently, slice in half, and serve immediately. Offer additional garlic mayo or spicy sauce on the side and instruct servers that gluten-free or celiac requests should be served as a salad with gluten-free herbed aioli.