Vegetarian Tofu Banh Mi with Spicy Peanut Sauce
These vegetarian tofu banh mi are Vietnamese-inspired sandwiches stuffed with crispy fried tofu, pickled veggies, and spicy peanut sauce.
Yield: 4 sandwiches
  • 14 oz extra firm tofu, sliced crosswise into ½-inch thick slabs
  • salt and black pepper
  • ⅓ cup cornstarch
  • 2 carrots, shredded
  • ½ cucumber, peeled, seeded, and sliced thin
  • 1 tsp grated lime zest
  • 1 tbsp lime juice
  • 1 tbsp soy sauce
  • ¼ cup Greek yogurt
  • ¼ cup peanut butter
  • 2 tbsp sriracha
  • 3 tbsp vegetable oil
  • 4 Italian sub rolls, split lengthwise and toasted
  1. Place tofu on a paper towel-lined baking sheet in a single layer. Let drain for 20 minutes. Press dry with paper towels and season with salt and black pepper. Dredge tofu in the cornstarch and transfer to a plate.
  2. In a large bowl, toss together the carrots, cucumber, lime juice, and soy sauce. Let rest for 15 minutes.
  3. In a small bowl whisk together Greek yogurt, peanut butter, sriracha and lime zest.
  4. Heat the oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until both sides are browned and crisp, about 4 minutes per side. Transfer to a paper towel-lined plate to drain.
  5. Spread the spicy peanut butter sauce over both cut sides of each roll. Layer the tofu and the pickled veggies on the rolls. Gently press sandwiches together to set. Serve.
Slightly adapted from The Complete Vegetarian Cookbook
Nutrition Information
Serving size: 1 sandwich
Recipe by Joanne Eats Well With Others at