Banh Mi Recipe

Baguette: A French-style bread that is crispy on the outside and soft on the inside, perfect for sandwiches.

Carrots: Julienned to add a crunchy texture and a slight sweetness to the sandwich.

Daikon radish: A mild-flavored, large white radish that is julienned and pickled for a tangy crunch.

Cucumber: Thinly sliced to add a refreshing, crisp element to the sandwich.

Cilantro: Fresh herb that adds a burst of flavor and a hint of citrus.

Firm tofu: Sliced and cooked to provide a savory, protein-rich filling.

Soy sauce: Adds a salty, umami flavor to the tofu.

Olive oil: Used for cooking the tofu until golden brown.

Rice vinegar: Essential for pickling the carrots and daikon radish, adding a tangy flavor.

Sugar: Balances the acidity of the vinegar in the pickling mixture.

Salt: Enhances the flavors of the pickled vegetables.

Black pepper: Adds a hint of spice to the tofu.

When preparing the tofu, ensure it is well-pressed to remove excess moisture before cooking. This will help achieve a crispier texture when pan-frying. To press the tofu, place it between two plates and weigh it down with a heavy object for about 15-20 minutes. This step is crucial for a better texture and flavor absorption.

• Baguette - Substitute with whole grain baguette: Provides more fiber and nutrients while maintaining the same texture and taste.

• Julienned carrots - Substitute with julienned bell peppers: Adds a different crunch and a slightly sweeter flavor, while still providing a colorful and nutritious element.

• Julienned daikon radish - Substitute with julienned jicama: Offers a similar crunch and mild flavor, but with a slightly sweeter taste.

• Thinly sliced cucumber - Substitute with thinly sliced zucchini: Provides a similar texture and mild flavor, while adding a different nutritional profile.

• Fresh cilantro - Substitute with fresh basil: Adds a different aromatic flavor that complements the other ingredients well.

• Firm, sliced tofu - Substitute with tempeh: Offers a firmer texture and a nutty flavor, while still being a great source of plant-based protein.

• Soy sauce - Substitute with tamari: A gluten-free alternative that provides a similar umami flavor.

• Olive oil - Substitute with sesame oil: Adds a rich, nutty flavor that complements the other ingredients.

• Rice vinegar - Substitute with apple cider vinegar: Provides a similar tangy flavor with added health benefits.

• Sugar - Substitute with maple syrup: Adds a natural sweetness and a slight caramel flavor.

• Salt - Substitute with sea salt: Offers a more complex flavor and contains trace minerals.

• Black pepper - Substitute with white pepper: Provides a similar heat and flavor, but with a slightly different aromatic profile.

• To store the baguette, wrap it tightly in aluminum foil or place it in an airtight container. Keep it at room temperature for up to 2 days. For longer storage, freeze the baguette by wrapping it in plastic wrap and then aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature before using.

• For the julienned carrots and daikon radish mixture, transfer the pickled vegetables to an airtight container or a glass jar with a tight-fitting lid. Store in the refrigerator for up to 1 week. The flavors will continue to develop, making them even more delicious over time.

• The tofu can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the tofu slices in a pan over medium heat for a few minutes until warmed through. Alternatively, you can enjoy the tofu cold in your banh mi.

• Cucumber slices and fresh cilantro should be stored separately in the refrigerator. Place the cucumber slices in an airtight container or a resealable plastic bag with a paper towel to absorb excess moisture. They will stay fresh for up to 3 days. For the cilantro, wrap the stems in a damp paper towel and place them in a plastic bag. Store in the refrigerator for up to 1 week.

• If you wish to freeze the assembled banh mi, it is best to freeze the components separately to maintain the best texture and flavor. Assemble the banh mi just before serving for the freshest taste.

• Preheat your oven to 350°F (175°C). Wrap the banh mi in aluminum foil to keep it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the banh mi directly on the rack. Heat for 5-7 minutes, checking frequently to ensure it doesn't get too crispy.

• If you prefer using a microwave, wrap the banh mi in a damp paper towel to help retain moisture. Microwave on medium power for 1-2 minutes. Check to see if it's heated through; if not, continue in 30-second increments.

• For a stovetop method, heat a non-stick pan over medium heat. Place the banh mi in the pan and cover with a lid. Heat for 2-3 minutes on each side, or until the tofu and baguette are warmed through.

• If you have an air fryer, preheat it to 350°F (175°C). Place the banh mi in the basket and heat for 3-5 minutes. This method will keep the baguette crispy while warming the inside.

• Mixing bowl: A large bowl used to combine the carrots, daikon radish, rice vinegar, sugar, and salt for pickling.

• Knife: Essential for slicing the tofu, cucumber, and baguette.

• Cutting board: Provides a safe surface for chopping and slicing ingredients.

• Pan: Used to cook the tofu until golden brown.

• Spatula: Helps in flipping and removing the tofu from the pan.

• Measuring spoons: Ensures accurate measurement of soy sauce, olive oil, rice vinegar, sugar, salt, and black pepper.

• Tongs: Useful for handling the tofu slices while cooking.

• Toaster or oven: Optional, for toasting the baguette pieces if desired.

• Serving plate: To assemble and serve the Banh Mi sandwiches.

• Paper towels: To pat dry the tofu before cooking, ensuring it gets crispy.

Pre-pickle the vegetables: Prepare the carrots and daikon radish the night before and let them pickle in the rice vinegar mixture overnight.

Use pre-sliced tofu: Purchase pre-sliced tofu to save time on preparation.

Toast multiple baguettes: Toast all baguette pieces at once in the oven instead of individually.

Batch cook tofu: Cook all the tofu slices at once in a large pan to save time.

Organize ingredients: Lay out all ingredients before starting to streamline the assembly process.