Tofu Or Avocado Banh Mi Recipe

Combine rice vinegar, water, sugar and kosher salt in a jar or bowl and stir until sugar and salt dissolve.

Add julienned carrot and daikon to the pickling liquid, press down so vegetables are submerged, cover and refrigerate at least 30 minutes (preferably 1 hour). Stir once or twice to redistribute liquid.

Drain pickled vegetables just before assembling sandwiches; reserve a few tablespoons of pickling liquid if you want to moisten fillings later.

Press tofu for at least 20–30 minutes to remove excess water. Pat dry and slice into 1/2" slabs.

Whisk together soy sauce, hoisin, sesame oil, maple syrup, lime juice and minced garlic in a shallow dish.

Add tofu slabs to the marinade, turning to coat. Let marinate at room temperature 15–30 minutes (or up to 2 hours in the fridge).

Heat a nonstick skillet or grill pan over medium-high heat and add neutral oil. Remove tofu from marinade (reserve marinade). Sear tofu 3–4 minutes per side until deeply golden and slightly charred.

Optional: during the last minute of cooking, brush reserved marinade on tofu and let it caramelize for extra flavor. Transfer cooked tofu to a plate and set aside.

If making avocado banh mi, slice avocado thinly and toss gently with lime juice and a pinch of salt to prevent browning and season.

Mix rice vinegar, water, sugar and a pinch of salt in a small bowl until dissolved.

Add sliced jalapeños, let sit at least 10 minutes. For best flavor refrigerate 30 minutes.

Slice baguettes lengthwise, leaving a hinge if desired. Lightly toast cut sides under a broiler or in a skillet until just golden (1–2 minutes).

Mix mayonnaise with Sriracha to taste (about 1 tsp for mild spice). Spread mayonnaise mixture on both sides of toasted baguette.

Layer fillings: if using tofu, place 2–3 slabs of grilled tofu per sandwich; if using avocado, arrange sliced avocado to cover the bottom half of the roll.

Top with drained pickled carrot and daikon, a few slices of cucumber, pickled jalapeños (if using), thinly sliced red onion, and a handful of cilantro leaves.

Finish with a light drizzle of Maggi or a few drops of soy sauce over the fillings for extra umami.

Close sandwich, press gently, slice in half and serve immediately.