Tofu Banh Mi Sandwiches
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vietnamese-style sandwiches filled with marinated tofu, quick-pickled vegetables, and fresh herbs with sriracha and hoisin sauce. Bright, tangy, and full of textural contrast for a satisfying meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon toasted sesame oil
- 1 garlic clove, (minced)
- 1 (14 ounce or 400 gram) package extra firm tofu (Note 1),
- 1/3 cup rice vinegar
- 1/2 teaspoon salt
- 1/2 cup julienne cut carrot
- 1/2 cup julienne cut cucumber
- 1/2 cup julienne cut daikon radish
- 1 French baguette (Note 2), (sliced open and cut into 4 sections)
- 1/4 cup vegan mayo, (plus more as needed)
- 1/4 cup hoisin sauce, (plus more to taste)
- 1/4 cup chopped fresh cilantro
- 1/4 cup fresh mint leaves
- 1/4 cup fresh basil leaves
- 1 jalapeño pepper, (sliced (optional))
- Sriracha sauce (Note 3) ((optional))
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 50m
- Cook
- 40m
- Sodium
- 1734mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 406mg
- Calcium
- 341mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 50M
- SODIUM
- 1734MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.