Sesame-Crusted Tofu Banh Mi Sandwiches

Serves 4 · 25 min prep · 15 min cook

Ingredients

• 14 oz extra-firm tofu, pressed
• 3 tbsp soy sauce or tamari
• 3 tbsp rice vinegar
• 1.5 tbsp honey or maple syrup
• 1 tbsp toasted sesame oil
• 1 garlic clove, grated
• 3 tbsp cornstarch
• 3 tbsp white and black sesame seeds
• 2 tbsp neutral oil for pan-frying
• 2 medium carrots, julienned
• 1 cup daikon or cucumber, julienned
• 1 jalapeño, thinly sliced
• 1/3 cup mayonnaise
• 1–2 tsp sriracha
• 4 (6-inch) baguette or soft sub rolls
• 1 cup fresh cilantro sprigs
• 8 butter lettuce leaves

Instructions

1. 1Slice the pressed tofu crosswise into 8 even slabs about 1/2-inch thick. Whisk soy sauce, rice vinegar, honey, sesame oil, and grated garlic in a shallow dish; add tofu and marinate 10 minutes, flipping once.
2. 2Meanwhile, toss the julienned carrots and daikon with the remaining rice vinegar and salt; set aside to quick-pickle. Stir mayonnaise with sriracha to taste for the spicy mayo.
3. 3Drain tofu, pat lightly, then dredge each slab in cornstarch so every side is coated. Press both faces into the sesame seeds so they stick in an even layer.
4. 4Heat neutral oil in a large nonstick skillet over medium heat until shimmering. Add tofu in a single layer and cook 3–4 minutes per side until the crust is deep golden and crisp and the seeds are fragrant. Transfer to a paper-towel-lined plate.
5. 5Split the baguettes lengthwise without cutting all the way through and lightly toast cut sides in the same skillet or under a broiler for 1–2 minutes until warm and just crisp.
6. 6Spread a generous layer of spicy mayo on both cut sides of each roll. Layer butter lettuce, two sesame tofu slabs, a tangle of pickled vegetables, jalapeño slices, and cilantro.
7. 7Close the sandwiches firmly, slice in half on the diagonal if desired, and serve immediately while the tofu is still crunchy.
8. 8For packed lunches, keep pickled veg and mayo separate and assemble just before eating so the bread stays soft but not soggy.