Vietnamese Banh Mi Sandwiches -

These hearty sandwiches are filled with tofu and crispy spicy veggies. Although there are a few different components to the sandwich, it is pretty simple to prepare since you only have to make one sauce that is used 3 different ways.

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  • 1/3 Cup Rice Vinegar
  • 1/4 Cup Soya Sauce
  • 2 Tbsp. Sriracha
  • 1/4 Cup Honey or Maple Syrup
  • 1 Tsp. Sesame Oil
  • 1 Cup Thinly sliced cabbage
  • ¼ Cup Grated carrots
  • 1 Shallot, sliced thinly
  • 1 Block Tofu, drained and cut into thin slices
  • 1/2 Cup Cornstarch
  • 1 Tbsp. Sugar
  • salt and Pepper
  • 1 Tbsp. Vegetable oil
  • 4 small submarine breads (you can also use hot dog buns or mini baguettes)
  • ¼ cup Mayonnaise
  • 1 Tomato, sliced
  • 1/4 Cup Thai Basil
  • ¼ cup Fresh Thai Basil
  • 1/4 Cup Mayonnaise or Vegan Mayo


  1. In a large bowl, combine the rice vinegar, soya sauce, sriracha, honey and sesame oil. Whisk well. Pour out half of the mixture into a small bowl and set aside.
  2. Add the cabbage, carrots and shallots to the large bowl of dressing. Toss well, cover with saran wrap and allow to sit for a minimum of 15 minutes.
  3. Meanwhile, in a small bowl combine the mayonnaise with 2 tbsp of the marinade that you have set aside in the small bowl. Mix well and set aside (this will be the spread for the sandwich).
  4. To prepare the tofu slices, combine the cornstarch, sugar and salt and pepper in a shallow dish. Mix well. Toss the thinly sliced tofu with the cornstarch mixture. Shake off excess and discard mixture. Place the oil in a pan over medium high heat. Put the tofu slices in the pan in a single layer. Allow to cook for about 1 minute and then flip the tofu pieces. Cook for another minute then pour all remaining sauce over the slices, mix well and remove from heat.
  5. To assemble the sandwiches, slice the breads in half and toast them in a toaster oven or on a baking sheet in an oven on 400 for about 3 minutes. Spread about 1 Tbsp. of the mayonnaise per bread. Add a few tofu slices, a handful of the cabbage mixture, a few tomato and cucumber slices as well as the Thai basil and cilantro leaves.


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