Ingredients:

  • 14 oz (400 g) firm tofu, drained and pressed
  • 2 tablespoons soy sauce (30 ml)
  • 1 tablespoon sesame oil (15 ml)
  • 1 teaspoon ground black pepper (5 g)
  • 1 large carrot, julienned (about 1 cup/150 g)
  • 1 small daikon radish, julienned (about 1 cup/150 g)
  • ½ cup (120 ml) rice vinegar
  • ½ cup (100 g) sugar
  • ½ teaspoon salt (2 g)
  • 4 small baguettes or French rolls
  • 1 cucumber, thinly sliced
  • Fresh cilantro leaves (to taste)
  • Jalapeño, thinly sliced (optional, to taste)
  • Mayonnaise (or vegan mayo, for a plant-based option), as desired

Instructions:

  1. Cut pressed tofu into rectangular slices. In a bowl, combine soy sauce, sesame oil, and black pepper. Marinate tofu for at least 30 minutes.
  2. In a saucepan, combine rice vinegar, sugar, and salt over medium heat; stir until the sugar dissolves. Pour the mixture over the julienned carrot and daikon in a bowl. Let sit for at least 30 minutes, ideally in the fridge.
  3. Heat oil in a frying pan over medium heat. Fry marinated tofu slices until golden brown, about 4-5 minutes on each side. Set aside.
  4. Slice baguettes lengthwise, leaving one side attached (like a hinge). Spread mayonnaise on the inside of the bread. Layer in fried tofu, pickled vegetables, cucumber slices, fresh cilantro, and jalapeño.
  5. Cut each banh mi in half and serve immediately, or wrap for an on-the-go snack!