Sorry, this product is unavailable.
Check back soon!
Fresh veggie sandwiches feel like a treat when you fry tofu until golden, add a swipe of garlicky mayo, and pack in lots of pickles and crunch.
What You Get
Firm tofu
Cucumber
Jalapeño pepper (optional)
Cilantro
Pickled carrot and daikon radish
Garlic mayo
Ginger-scallion sauce
Par-baked demi baguettes
What You’ll Need
Vegetable oil
Makes 3 servings
Active Time: 20 minutes
Total Time: 20 minutes
Step 1
Preheat the oven to 425°F. Drain the tofu, wrap it in paper towels, and press it with a heavy bowl to squeeze out the water, 4 to 5 minutes. Slice the tofu into rectangles about ¼-inch thick, about 3 to 4 per person. Slice the cucumber into long spears, about ½-inch thick. Thinly slice the jalapeño into rings, if using. Separate the cilantro sprigs. Set out the pickles, mayo, and ginger-scallion sauce.
Step 2
In a nonstick frying pan over medium-high heat, warm ¼ cup vegetable oil. When the oil shimmers, working in batches if necessary, add the tofu and fry until golden, 2 to 3 minutes on each side. Transfer to a plate lined with paper towels. Repeat to fry all of the tofu.
Step 3
Meanwhile, cut the baguettes in half, and split the halves lengthwise. Remove the stuffing from the top half of the baguettes and discard. Slide the baguettes into the oven to warm, 5 minutes or according to package instructions.
Step 4
To build the banh mi, place the rolls on plates, spread with a layer of the garlic mayo, and fill with a few pieces of the fried tofu. Drizzle with the scallion-ginger sauce and top with the cucumber spears, cilantro sprigs, jalapeño rings, if using, and pickles. Press the sandwiches together again and serve warm.