Tofu Banh Mi Sandwich With Pickles

tofu-banh-mi-sandwich-pickles
Photo by Charles Masters
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 670 calories
    • Fat 23 g (3 g saturated fat)
    • Cholesterol 5 mg
    • Sodium 1650 mg
    • Protein 26 g
    • Carbohydrate 93 g
    • Sugar 11 g
    • Fiber 7 g
    • Iron 6 mg
    • Calcium 164 mg

Whisk the lime juice, soy sauce, and brown sugar in a large baking dish. Add the tofu and marinate, turning occasionally, for 10 minutes.

Heat the oil in a large nonstick skillet over medium heat. Season the tofu with 1/2 teaspoon salt. Cook until browned, 2 to 3 minutes per side.

Divide the mayonnaise, carrots, and pickles among the pieces of baguette. Top with the tofu, cilantro, and Sriracha.

Ingredients

  1. Check 3 tablespoons fresh lime juice
  2. Check 3 tablespoons soy sauce
  3. Check 1 tablespoon brown sugar
  4. Check 1 14-ounce package firm tofu, drained and cut into 1/3-inch slices
  5. Check 1 tablespoon canola oil
  6. Check Kosher salt
  7. Check 1/3 cup mayonnaise
  8. Check 3 medium carrots, shredded
  9. Check 1 cup bread-and-butter pickles
  10. Check 1 large baguette, cut into 4 pieces and split horizontally
  11. Check fresh cilantro and Sriracha, for serving

Directions

  1. Whisk the lime juice, soy sauce, and brown sugar in a large baking dish. Add the tofu and marinate, turning occasionally, for 10 minutes.
  2. Heat the oil in a large nonstick skillet over medium heat. Season the tofu with 1/2 teaspoon salt. Cook until browned, 2 to 3 minutes per side.
  3. Divide the mayonnaise, carrots, and pickles among the pieces of baguette. Top with the tofu, cilantro, and Sriracha.