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Recipe: Banh Mi with Tofu (Vietnamese Tofu Sandwich)

This recipe can be adapted to use up any leftovers you might have such as Chicken or Turkey from another dish.


200g firm tofu, in ½ inch slices
2tbsp vegetable oil
12” Baguette, cut into 2 or 2 rolls
4tbsp mayonnaise
60g daikon radish and carrot pickle (See recipe here)
30g rocket salad leaves
sliced and pickled jalapenos
thinly sliced fresh red chillies
3-4 sprigs coriander

1 stalk lemongrass
2tbsp sugar
1tsp garlic, minced
1tsp Wing Yip Sesame Oil
3tsp Wing Yip Light Soy Sauce

Cooking Method

Serves 2

1. Mix together all the marinade ingredients and rub into the tofu. Leave for at least 20 minutes, preferably 1-2 hours or overnight if possible.

2. Pre-heat a frying/griddle pan over high heat. Discard any excess marinade from the tofu and add the vegetable oil, rubbing it all over the tofu. Add the tofu to the hot pan and fry for 3 minutes on each side, until cooked and hot all the way through.

3. Remove the tofu from the pan and leave on a plate to rest. Once the tofu is cooked you can assemble the rest of the sandwich.

4. Cut the baguette in half and lightly grill/fry the soft side of the bread in the same pan as the tofu was cooked in for 1 minute.

5. Spread 1tbsp of mayonnaise onto each side of the baguette. Divide the remaining ingredients between the bottom halves of each of the baguettes.

6. Add the tofu and top each of the sandwiches adding any juices on top. Place the top of the baguette to finish and serve.


Note: replace the mayonnaise with an egg-free alternative for a vegan sandwich