Tofu Banh Mi* Recipe

Press and slice tofu

Drain the 14 oz block of extra-firm tofu and press it for 20–30 minutes between paper towels or a clean kitchen towel with a weight on top to remove excess moisture. After pressing, slice the tofu into 8 rectangular cutlets about 1/2 inch thick.

Make marinade

In a shallow bowl combine 3 tbs low-sodium soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp grated fresh ginger, 1 minced garlic clove, 2 tsp brown sugar and 1 tbs cornstarch. Whisk until smooth; the cornstarch helps the glaze cling to the tofu.

Marinate tofu

Toss the tofu slices gently in the marinade, coating all sides. Let sit 10–15 minutes at room temperature, turning once so both sides absorb the marinade. Reserve any leftover marinade for glazing.

Pan-fry or bake tofu

Heat 2 tbs neutral oil in a large nonstick or cast-iron skillet over medium-high heat. When hot, add tofu slices in a single layer (work in batches if needed). Fry 3–4 minutes per side until golden and crisp. If you prefer to bake, place on a parchment-lined sheet and bake at 425°F (220°C) for 20–25 minutes, flipping once, brushing with reserved marinade halfway through.

While tofu cooks, whisk together 2 tbs hoisin, 1 tbs soy sauce, 1 tsp rice vinegar, 1 tsp honey or maple syrup, 1 tsp sesame oil, 1 tsp finely grated ginger and 2 tbs warm water until smooth. Warm the mixture briefly in a small saucepan over low heat 1–2 minutes to meld flavors; do not boil. When tofu is nearly done, brush glaze over each piece and cook 30–60 seconds per side so it becomes sticky and glossy.

In a small bowl combine 1 cup mayonnaise, 2 tsp Sriracha, 1 tsp lime juice, 1/2 grated garlic clove, 1/2 tsp fish sauce (optional), and 1/4 tsp salt. Taste and adjust heat or acidity. Refrigerate until assembly. This aioli can be made up to a day ahead.

In a medium bowl toss 2 cups julienned daikon and 1 cup julienned carrot with 2 tsp rice vinegar, 1 tsp sugar, 1/4 tsp salt, and 1/2 tsp sesame oil. Let sit 5–10 minutes to soften slightly, then fold in 1/4 cup chopped cilantro and 1 tsp toasted sesame seeds. Taste and adjust seasoning; set aside chilled.

Split the 4 small baguettes or rolls lengthwise and lightly toast cut sides under a broiler or in a toaster oven until golden, about 1–2 minutes.

Spread about 1 to 1 1/2 tbs chili aioli on the bottom half of each roll. Place two glazed tofu cutlets per sandwich (or amount that fits), then top with a generous handful of daikon slaw, about 2 tbs thin cucumber slices, a few pickled jalapeño slices if using, and 2 cilantro sprigs.

Finish with a squeeze of lime over the slaw and close the sandwich. Serve immediately while tofu is warm. Leftover aioli and slaw keep refrigerated for 2–3 days.