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Tofu Vietnamese Sub - Bánh Mì
25 min
Main
Servings
Total
25 minPrep
15 minCook
10 minContains
soy
sesame
Swap out
gluten
Free from
peanut
tree nut
Ingredients
Tofu
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16 oz (450 g)firm tofu, drained
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3garlic cloves, crushed
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-
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2 tsp (9 g)granulated sugar
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1 tsp (5 mL)toasted sesame oil
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½lime, juiced
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1 tsp (5 mL)vegetable oil
Pickled carrots
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2carrots, julienned
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½ cup (120 mL)boiling water
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½ cup (120 mL)white vinegar
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1½ Tbsp (21 g)granulated sugar
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1 tsp (6 g)salt
Assembly
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2large baguettes, toasted
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1cucumber, sliced
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1red hot chili pepper, thinly sliced (optional)
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½ cup (8 g)fresh cilantro
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2 Tbsp (30 mL)hoisin sauce
Directions
- Gently squeeze the block of tofu to remove as much liquid as possible, then thinly cut into ¼ inch (½ cm) thick slices.
- To a large shallow dish, add the garlic, soy sauce, sriracha, sugar, sesame oil, lime juice, and whisk. Then add the tofu to the marinade and gently toss to coat. Set aside.
- To a mason jar, add the carrots, boiling water, vinegar, sugar, and salt. Screw on the lid and give it a gentle shake to dissolve the sugar. Let sit while preparing the rest of the recipe.
- To a large pan on medium-high heat, add the oil and cook the tofu slices in a single layer for 3 - 5 minutes, or until golden. Do not disturb the tofu as they cook, as this can cause them to crumble.
- Spoon the leftover marinade over the top of the tofu slices before giving it a flip to cook on the other side.
- Spread some mayo and hot sauce inside each baguette. Layer on the tofu slices, pickled carrots, cucumber, chili pepper, and cilantro. Serve with hoisin on the side. Enjoy!
Storage
- This sandwich is best enjoyed immediately.
- The tofu can be made ahead of time and stored in an airtight container in the fridge for up to 3 days.
- The pickled carrots can be made ahead of time and stored for up to 2 weeks.
Let us know what you think
Watch it step-by-step!
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 72%
• large baguette
Proteins 9%
• firm tofu
Fruits & Veggies 19%
• garlic clove
• lime
• carrot
• cucumber
• red hot chili pepper
• fresh cilantro
Calcium
• firm tofu
Fat
• toasted sesame oil
• vegetable oil
• vegan mayonnaise
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
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Another favorite added to the list. The tofu was crispy and flavorful, and the combination of tangy and spicy was spot on. Just delicious and satisfying all around.
I just made this for friends and they raved over it!!! I made the tofu in the air fryer and used jalapeños. Definitely going in the rotation!
We make this all the time and love it. Got the recipe memorized at this point 😋
I made this using mini bake at home petit pans/baguettes. Delicious bahn mi recipe, really easy to follow (unlike some of the super long ones I’ve seen when googling). I just know I will be making this on a weekly basis! Thanks PUL team 😍
Delicious as per usual 😌
I love banh mi but this was my first time making them at home and it was a success! So tasty and fresh - I really recommend this recipe! It will definitely become a staple
Had them tonight! So so yummy! I forgot the hoisin sauce, I guess I’ll have to make them again 😂.
This recipe was fantastic! I followed it pretty much exactly, but drizzled the hoisin sauce in the sandwich. Flavors were very good, tofu was yummy. Pickled carrots were soooo easy and a must! Thanks for a great addition to our menu.
This was so great 🤤💕 Me and my husband love Banh Mi and this was my first time making them at home. I used a bit of old baguette and it was a bit hard, so next time I’ll make it with a fresh baguettes 🥖 Can’t wait to make it again 😍
My family (husband and two boys 8/9 LOVED this sandwich! We added sautéed onions and avocado. Served with some noodles and a salad. Really quick and easy weeknight meal because you can prep all ingredients ahead of time and just cook the tofu when ready. I would double the marinade next time because I love a little extra. Great way to use any leftover veggies too - just add to the bun.
I’ve had my fair share of Banh Mi, but this is my absolute favorite! I’ve been making this recipe for years and it never gets old. It’s truly a symphony of flavors!
Wow wow wow! My husband loves Báhn Mi despite not liking the traditional pork and isn’t vegan. I made these for dinner tonight, he looked at me starry eyed and said he would love to eat this all the time. He went nuts over the tofu and said this is his 2nd favorite thing I’ve ever made for him. Absolutely DELICIOUS! He added jalapeño chili crunch to his. I started writing this review before I finished my sandwich, and he’s been staring at it longingly the whole time. I just had to reassure him we have enough to have it again tomorrow. Thank you, truly outstanding!
Loved it!
Loveeeeee
Loved this! I had some pickled carrots on hand already, but otherwise made it exactly as described. My (non-vegan) husband and I both agreed it needs to become a dinner staple!
Extremely delicious! I love and recommend it!!
Simple and delicious! Loved it!
So good!!!🤤
Hi, can we prep tofu a night before and let it sit in the marinade over night? Just curious if I can cut down cooking time in the afternoon. 🙂
Really fresh and delicious! I added a few thin slices of fresh jalapeño (instead of the chili) and it was perfect!
The best bahn mi recipe out there. Incredible, loved by whole family.
Delicious!
So easy and so so good!
My favorite recipe of yours! Been making it for years. Thank you!
One of the first recipes i made from PUL in 2020 and now one of our favourite dishes! Perfect for a lazy saturday, sooo good. It takes us back to our wonderfull stay in Hoi An, Vietnam.
This was the first PUL recipe I made. Still one of our favorites…and we live on the pickled carrots.
This delicious recipe is a staple at my house! I love making a double batch of the tofu and using the leftovers for a salad the next day for lunch! I just crumble the tofu and chop all the other toppings, sprinkle them over a bed of lettuce, and top it with siracha and a quick dressing of hoissin, mayo, and water. It's almost as good as the sandwich itself👌
Delicious
I love this recipe! I already made it a few times when the app wasn’t out back then and I just made it again and I love the combination between warm and cold ingredients with the different sauces
Apparently this is also a favorite for a lot of people! I have been making the sandwiches for about 3 years now. I usually marinade the tofu overnight. Everyone that has tried them loves them! I tell them it’s easy to make but I guess they prefer eating it when everything is ready 😉
Thank you so much for this recipe, I just tried it and...approved!
I am not really a tofu fan but I am a huge Banh Mi lover, and I looooved your version.
Easy, flavor-packed, leftovers, what else could the girl ask for?
By the way, I also made the spiced beans salad in a jar this week, bit hit!
Very tasty! Everyone I have made it for has asked for it again!
I’m making this tonight for the second time and it’s already a quick household favorite!! The marinated tofu is SO GOOD, I can barely keep myself from snacking on them while waiting for the baguettes to finish in the oven. Also love how this recipe combines my two favorite condiments - sriracha mayo & hoisin sauce 🥰
I love to make this one as a packed lunch. The marinated tofu and the pickled carrots are absolutely lovely in this recipe. You can make those the evening before and just assemble the rest in the morning. Super yummy!
So, so good!
It's hard to choose one, but if I had to pick a favorite PUL recipe, I think this would be it!
I make it often for lunch or dinner and I have yet to get tired of it!
Super tasty, quick, and affordable! We made a banh mi bowl with rice and used the left over ingredients the next day to make the banh mit sandwiches and it was just so so delicious! ❤️
Loved it! Easy to make with a little prep. Thank you!
This was absolutely delicious!
I never tried these flavors together. This is my favorite sandwich ever. Thank you.
Delicious!! I made this as a quick lunch. It’s not
In accordance with the recipe, but I added some sautéed spinach on top and it was very tasty and filling! I let the tofu marinade for a few hrs (cut it up and put it in a bag in the morning and made it for lunch) and the tofu took on the flavor quite nicely. I’d recommend this recipe! Add some quick pickle daikon radish if you have it!
I just started grad school and let me tell you, this recipe has been perfect for dinner at my home. The best part is having leftovers for me to take for lunch the next day! Easy, quick, and yummy :)
This is a huge hit in my house! The tofu is easy and super tasty. I doubled the batch to use it in other dishes - fresh spring rolls, and my husband made a fusion burrito.
This sandwich recipe in now ingrained into my brain! I recently discovered Bánh mì sandwiches and then fell upon the vegan recipe (completely in love) … we’re not completely vegan - we just don’t cook a lot of meat at home. I opt in tempeh instead of tofu (it’s all I had at the time) and it’s just as delicious. Just be sure to not over cook it! I am complete with a bánh mì in my hands
It takes a LOT to get a recipe into my permanent rotation, but this one seems to have edged its way in! My ADHD brain deeply appreciates a recipe where I can make the components ahead of time in a period of hyperfocus, and then have a much easier meal to make for the next couple of days -- that's what I do here. I stack a container of the pickled carrots and a container of the marinading tofu, uncooked, and then it's super easy to pan-fry the tofu and assemble a sandwich anytime in the next few days. :) The first time I made it without the hoisin, but dipping in it is truly NEXT. LEVEL.
Other tips: Use a coarse grater (mine has holes about twice as big as the standard size) if you don't have patience to julienne the carrots, sambal oelek works pretty well if you don't have sriracha on hand, eat your cilantro stems bc they're just as tasty as the leaves when you chop them up, I never have red chilis around but jalapenos are great too, crusty sourdough is my go-to so don't be afraid to make this a sliced bread sandwich, and you can even put all the ingredients in a bowl of cold vermicelli if you want... which is what I just finished eating! :D
Thank you!!
Great recipe! We could not believe how easy and delicious this was! Thank you!
This was so easy and delicious! I used the air fryer to cook the tofu a bit but so so good! Thank you!!!
This was so delicious and so simple!
BEST Banh Mi EVER !!!
This banh mi reminds me of the sub sandwiches that I used to eat as a kid, except that it’s vegan and loaded with wholesome ingredients and lots of fresh, colourful veggies. It’s a real winner :)
I've made this sandwich so many times! It's so satisfying because it has a little bit of everything: sweet, sour, spicy. <3
I’d never even heard of Bahn Mi before this sandwich but I can’t get enough! It’s so simple and delicious. Definitely one of my top favorite sandwiches.
Ok, don't hate me, I know this is suppose to be a vegan dish. I am moving towards becoming a vegetarian but want to clean out my freezer first in order to not waste any food. So had one last pack of chicken tenderloins which I used to make this recipe and it was AMAZING. The next time I make this I will use Tofu which I am sure will be just as amazing. Thanks for the recipe.
Okay wow! I was pleasantly surprised because I've truly never made anything resembling this. This was packed with flavour and SO delicious! I will definitely make it again! The perfect lunch :)
I make this recipe, at least, once a month! It cheap ingredients, super tasty, and always filling.
This is my go-to recipe for dinner with non-vegans. The marinade is delicious. Adding fresh cilantro, cucumber, and carrots gives the sandwich freshness and acidity. These sandwiches are an easy-to-make, filling dinner.
One of my favourite PUL recipes! So great for lunches or an easy weeknight dinner. A staple in our house!
This was seriously so delicious! I remember eating bánh mì was a substantial part of my childhood, and it makes me so happy to be able to enjoy this plant-based meal. At first, I was worried that the vegan mayonnaise would taste odd in the sandwich, but it complemented the sub so well. Each component elevates this recipe so much (especially the pickled carrots)!
My husband loves when I make this sandwich. Sometimes I make it with tempeh instead of tofu, and either way it always turns out wonderfully. The mix of tangy and mellow tastes is super yummy
This is so delicious! I've dreamed of making bahn mi and didn't know how hehe now I do! Thank you:)
This sandwich is the best vegan sub I’ve ever tasted. It’s great and so easy to make. I highly recommend everyone to try it out.
This sandwich has single-handedly changed my carnivore partner to a mostly plant-based eater! I made this out of curiosity since he loves Bahn mi, and we don't have any good local places to eat it anymore. This turned into a favorite 2 day a week meal and opened both our eyes to the possibility of letting meat go! Now we are down to a couple of meat meals a week when we would eat meat with every meal. I can't believe this doesn't feel like a sacrifice, he begs me to make this constantly! I use an air fryer for the tofu and it comes out great :)
Thanks for making it possible, love the youtube channel and whole vibe!!
So the thing is, I didn't even have a baguette, just some slightly crusty bread, and this was still amazing. I just made it as a big, messy sandwich and it was so tangy and crunchy and hearty and lovely. For me, the hoisin was the perfect addition to bring in that little extra bit of sweet, sticky umami richness. Highly recommend!!
This sandwich recipe was my introduction to the concept of a Banh Mi and I am now a big fan! I love the combination of the toasted baguette with the marinated tofu, pickled carrots and hoisin sauce on the side. I was also able to make it gluten free by finding gluten free sub rolls and hoisin sauce which has made me so happy! :)
My favorite lunch recipe!
Incredible recipe, super fresh tasting, delicious, and easy to make. I was away with a group of 10 friends and scaled up this recipe, and it was super easy to prep components like the marinade ahead of time. All my friends loved it, and asked for the recipe for themselves!
This is one of my favorite recipes! It’s so hearty, fulfilling, and flavorful. The pickled carrots are delicious with the hoisin… mmm this sandwich is perfection!
Omg this one is amazing. 10/10. First I was a little bit scared about doing this carrots but it occurred to be really easy and also taste really good.
Now one of my favourite sandwiches - especially in summer time. As someone who is slowly trying to incorporate more plant based foods I like that you can make some of the elements of this sandwich ahead of time so it is a convenient option when lunchtime arrives!
The tofu marinate is now my go to!
I recommend to everyone I know who likes tofu and bahn mi's. This is one of my go-to's when I have fresh bread around. Prefect for a refreshing summer sandwich
I discovered PUL because my room mate recommended this recipe to me. And I never stopped making PUL recipes ever since.😍 Great website by the way. Since I am used to this one I wish every other recipe blog had the same features.😊
Greetings from Germany👋🏻
A staple in our household. I think I've made this about two dozen times and it never gets old. It's also super fast and easy to make during the week. Extremely filling too. Love!
Not sure how such a simple marinade can be so good, but this is one of my all-time favourite ways to prep tofu, even before you make the actual sandwich. I like to make extra just to have... delicious marinated tofu to snack on.... Then the actual sandwich is so simple to put together and so so good!!! The one step I don't want to do is julienning, so I just take a potato peeler to my carrots and then slice those thin slices. :)
not surprising - yet another delicious recipe :) the Tofu marinade... *muah * perfection! loved this recipe and the quick pickle carrots and my non vegan husband also requested this again.
My pickled carrots were a bit too acidic for my taste. I would also recommend using some hoisin sauce inside the baguette as well, really helps amp up the flavor.
Absolutely loved this vietnamese sub! The longer the tofu marinate time, the tastier the sandwich! Thanks so much for the budget meals and for all the tasty recipes!
I've made this so many times and have had my friends make it as well. Simply delicious and besides the sandwich itself, the best part are the left overs, you can make you next sandwich in 3 minutes! Thank you!
I loved this so much ♥️ We'll definitely make this again!
My new favorite sandwich!
Mmmmm! This is so gooooood! 🤤
Yum! I added some purple cabbage and yellow pepper to the carrots and swapped in a gluten free wrap for the bun. So good!
This recipe is delicious and easy to make! I like to add ginger to the marinade! My boyfriend cooked it for his parents and sister and they liked it as well!