Banh Mi is a traditional Vietnamese sandwich of grilled pork and fresh veggies, but in this recipe, we show you how to make an equally delicious and authentic version that’s simple and time-saving (not to mention family-friendly)—all with House Foods organic tofu!
For the marinade
- 1 tablespoon olive oil
- 1½ tablespoons reduced sodium soy sauce
- Juice ½ lime
- ½ teaspoon garlic, minced
- ½ teaspoon ginger, grated
- ½ teaspoon pepper
For the pickled veggies
- ⅓ cup rice vinegar
- ½ teaspoon salt
- 1 teaspoon brown sugar
- 1 daikon radish, sliced into matchsticks
- 1 carrot, sliced into matchsticks
- 1 cucumber, sliced into matchsticks
- ½ jalapeño, sliced thin
For the toppings
- 1 package House Foods premium/organic tofu, extra firm (drained and pressed)
- 1 baguette loaf (or your preferred bread)
- 1 bunch cilantro, chopped fine
- 2 tablespoons fat free mayonnaise (or vegenaise)
- Add all marinade ingredients to a small bowl, and whisk to combine. Cut the tofu into ½ inch slices, pat with a paper towel to dry, and add to the marinade.
- While the tofu is marinating, pour the rice vinegar, salt, and brown sugar into a separate bowl, and whisk to combine. Add the radish, carrot, cucumber, and jalapeño, and refrigerate for one hour.
- Bring a grill to medium-high heat, and add the tofu. Pour over remaining marinade from the bowl onto the tofu, and cook for 5 minutes on each side.
- As the tofu is grilling, cut the baguette into 4 equal pieces, and cut in half (keeping the two halves of bread connected). Toast the bread for a few minutes, until golden brown, and assemble the sandwiches my spreading mayonnaise (or spread of choice) onto both sides of bread, and topping with grilled tofu, pickled veggies, and cilantro.
This recipe was made in partnership with House Foods America, using House Foods Premium or Organic Tofu–Extra Firm.
For more delicious vegetarian meal ideas, visit www.americanlifestylemag.com.