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Savory Vietnamese Tofu Sandwich Loaded with Flavor and Freshness Recipe

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4.1 from 8 reviews

Experience the vibrant and bold flavors of a classic Vietnamese Tofu Sandwich, featuring marinated and seared tofu coupled with crisp pickled vegetables, fresh herbs, and a spicy sriracha mayo. Perfect for a flavorful vegetarian lunch that bursts with freshness and texture.

  • Author: Zara
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 2 sandwiches
  • Category: Lunch
  • Method: Stovetop
  • Cuisine: Vietnamese
  • Diet: Vegetarian

Ingredients

Pickled Vegetables

  • 1 cup Daikon radish, cut into sticks
  • 1 cup Carrot, cut into sticks
  • 2 tablespoons Sugar
  • 1 teaspoon Salt
  • 1 cup Rice vinegar
  • 1 cup Water
  • 1 small Jalapeño (optional), sliced

Tofu Marinade

  • 1 tablespoon Soy sauce or tamari (use low sodium for healthier option)
  • 1 tablespoon Lime juice
  • 1 teaspoon Lime zest
  • 1 tablespoon Toasted sesame oil
  • 2 cloves Garlic, minced
  • 1 teaspoon Fresh ginger, grated
  • 1 tablespoon Brown sugar or honey or maple syrup
  • 1/4 teaspoon Ground black pepper

For Assembly

  • 1 package Extra firm tofu, pressed and cut into slabs
  • 2 tablespoons Oil for searing/grilling
  • 1 large Baguette, Vietnamese-style preferred
  • 1 cup Cucumber, sliced lengthwise
  • 1/4 cup Fresh cilantro leaves
  • 1/2 cup Jalapeño slices (for extra kick)
  • 1/4 cup Mayo or vegan mayo
  • 1 tablespoon Sriracha
  • 1 tablespoon Splash of lime juice
  • 1 teaspoon Toasted sesame oil (for flavor enhancement)

Instructions

  1. Prepare the Pickles: In a small bowl, combine the daikon and carrot sticks. Massage in the sugar and salt to help dissolve, then pour in the rice vinegar and water. Mix until well combined, then pack the veggies firmly into a jar so they are fully submerged. Chill for at least 1 hour to develop flavor.
  2. Mix the Marinade: In a small bowl, whisk together soy sauce or tamari, lime juice, lime zest, toasted sesame oil, minced garlic, grated ginger, and your choice of brown sugar, honey, or maple syrup. This mixture will serve as the flavorful bath for the tofu.
  3. Marinate the Tofu: Drain the pressed tofu and gently pat it dry with paper towels. Cut into ⅓ inch thick slabs and place them in a shallow dish. Pour the marinade evenly over the tofu pieces and toss to coat each slab thoroughly. Let marinate for at least 15 minutes at room temperature, or up to 1 hour, or overnight in the refrigerator for deeper flavor infusion.
  4. Cook the Tofu: Heat a non-stick skillet over medium-high heat and add a light coating of oil. Carefully add the marinated tofu slabs and cook for approximately 2 minutes on each side until golden brown and caramelized. Remove from heat and set aside.
  5. Make the Sriracha Mayo: In a small bowl, combine the mayo (or vegan mayo), sriracha, a splash of lime juice, and toasted sesame oil. Mix thoroughly to create a creamy, spicy spread.
  6. Assemble Your Sandwich: Slice the baguette lengthwise on one side only to create a hinge. Spread the spicy sriracha mayo on both sides of the bread. Layer the caramelized tofu slabs, cucumber slices, pickled vegetables, fresh cilantro leaves, and jalapeño slices inside. Close the sandwich, slice in half if desired, and serve immediately.

Notes

  • Press the tofu well to remove excess moisture, ensuring better marinade absorption and crispier results.
  • Pickled vegetables can be made in advance and stored in the refrigerator for up to a week.
  • Adjust the amount of jalapeño and sriracha according to your preferred spice level.
  • For a vegan version, use vegan mayonnaise and maple syrup as the sweetener in the marinade.
  • To enhance flavor, marinate the tofu overnight whenever possible.

Find it online: https://zaracooking.com/savory-vietnamese-tofu-sandwich-loaded-with-flavor-and-freshness-recipe/