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Bahn Mi Sandwiches

In our version of this traditional Vietnamese sandwich, marinated tofu and pickled vegetables are complemented by spicy mayo and a soft, crispy baguette. Serve in small slices for an appetizer or as part of a hearty meal. This is also a good one to bring with you to a potluck.


  • 1 pound extra-firm tofu

  • Marinade: 2 parts tamari, or soy sauce, 1 part rice vinegar, 1/2 part sesame oil, 1 T sweetener such as honey or maple syrup (optional)

  • 2 Carrots, made into ribbons using a peeler

  • 1 red onion, peeled and sliced in thin round slices (use a mandolin slicer if available)

  • 3 Persian cucumbers, slices in thin rounds (also using mandolin if available)

  • Distilled white vinegar to cover vegetables for pickling

  • 1 bunch cilantro, chopped

  • Mayo, or vegan mayo

  • Sriracha to mix with mayo, depending on desired heat level

  • 1 baguette


  1. Press and drain tofu, placing a heavy plate on top, for at least 30 minutes

  2. Slice into thin lengthwise slices, about 1/4 inch thick

  3. Prepare enough marinade to cover tofu slices in a container, cover tofu and store in refrigerator, for at least 4 hours or overnight

  4. Place vegetables (onion, carrot, cucumbers) in a container, separated, and submerge with vinegar, for at least 4 hours or overnight

  5. After marinating, sauté tofu in a non-stick pan for approx. 10 minutes per side

  6. Mix mayo with sriracha, approx. 1-2 t sriracha to 1/2 cup mayo

  7. Slice baguette in half, but allow hinge to stay intact.

  8. Spread mayo mix, add tofu and then pickled vegetables. Be generous with mayo and toppings.

  9. Sprinkle cilantro on top, close baguette and cut into 8-12 pieces, depending on desired size. Use toothpicks before cutting to keep together.

  10. Serve with additional mayo sauce


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