Savory Thai Basil Tofu Banh Mi Sandwich
Discover a Thai twist on the classic Banh Mi with our Savory Thai Basil Tofu Sandwich. Perfect for lunch, this vegan delight is bursting with flavor!
Recipe Overview
Discover a Thai twist on the classic Banh Mi with our Savory Thai Basil Tofu Sandwich. Perfect for lunch, this vegan delight is bursting with flavor!
Ingredients
- • firm tofu: 14 oz block, drained and pressed
- • soy sauce: 3 tablespoons
- • lime juice: 2 tablespoons
- • Thai basil leaves: 1 cup, loosely packed
- • garlic: 3 cloves, minced
- • fresh ginger: 1 inch, grated
- • baguette: 2, sliced in half lengthwise
- • daikon radish: 1/2 cup, julienned
- • carrot: 1/2 cup, julienned
- • rice vinegar: 1/4 cup
- • sugar: 1 tablespoon
- • salt: 1/2 teaspoon
- • cucumber: 1, thinly sliced
- • jalapeño: 1, thinly sliced
- • cilantro: 1/2 cup, chopped
- • vegan mayonnaise: 1/4 cup
Instructions
- 1 Preheat your oven to 375°F (190°C). This step ensures that your tofu becomes perfectly crispy and golden when baked.
- 2 Cut the pressed tofu into 1/4-inch slices. In a shallow dish, mix soy sauce, lime juice, garlic, and ginger. Add the tofu slices, ensuring they're well-coated, and let them marinate for at least 15 minutes to absorb the flavors.
- 3 While the tofu marinates, prepare the pickled vegetables. In a bowl, combine rice vinegar, sugar, and salt until dissolved. Add daikon and carrot, tossing to coat. Let them pickle while you prepare the remaining ingredients.
- 4 Place the marinated tofu slices on a baking sheet lined with parchment paper. Bake for 20 minutes, flipping halfway through, until the tofu is crispy and golden brown.
- 5 As the tofu bakes, slice the baguettes in half lengthwise and lightly toast them in the oven for about 5 minutes until crisp yet soft inside.
- 6 Spread a generous layer of vegan mayonnaise on each baguette half. Layer with baked tofu, pickled vegetables, cucumber slices, jalapeño, Thai basil, and cilantro for a vibrant, flavorful sandwich.
- 7 Assemble the sandwiches by pressing the halves together gently. Slice each sandwich into manageable portions, and serve immediately for the best texture and flavor.
Serving Suggestions
- • This Thai Basil Tofu Banh Mi is a colorful centerpiece for any lunch spread or picnic. Pair it with a refreshing Thai iced tea to complement the spicy and tangy flavors of the sandwich. The richness of the coconut milk in the tea balances the heat from the jalapeño, creating a delightful contrast. For a more substantial meal, consider serving the sandwich alongside a light, tangy papaya salad. The crispness of the salad adds an extra layer of texture that perfectly complements the hearty Banh Mi. Additionally, a side of sweet potato fries can offer a comforting, sweet contrast to the sandwich's bold flavors. Garnishing the sandwich plate with sprigs of cilantro and extra slices of jalapeño can enhance the presentation, making it as visually appealing as it is delicious. Whether you're enjoying it solo or sharing with friends, this sandwich is sure to be a hit!
Storage Tips
If you have leftovers, store the sandwich components separately to maintain their integrity. Keep the tofu in an airtight container in the refrigerator for up to 3 days. The pickled vegetables can also be stored in a separate container, submerged in their brine, for up to a week. When ready to enjoy again, reheat the tofu in a preheated oven at 350°F for about 5 minutes to regain its crispiness. Assemble the sandwich fresh to ensure the baguette remains crunchy and the vegetables retain their bite. Avoid microwaving the tofu as it may become soggy. For freezing, consider only freezing the tofu. Wrap it in foil and place it in a freezer-safe bag for up to 2 months. Defrost in the refrigerator overnight before reheating as directed.
