This tofu bánh mì is a vegetarian version of the delicious Vietnamese sandwich, with so much flavor you won’t miss the meat!  Whether you’re vegetarian or just looking for a reason to eat more bánh mì, this tofu version is the one.We pan-fry the tofu until golden and toss it in a garlicky glaze.Between that and the pickled vegetables and Sriracha mayo, every bite has something going on! What is Bánh Mì? Bánh mì (pronounced bahn-mee) is a beloved Vietnamese sandwich that reflects Vietnam’s history of taking French culinary influence and making it into something entirely its own.

The name literally refers to the bread itself, a light and airy baguette with a crispy crust, but it’s now synonymous with the iconic stuffed sandwich.  Classic fillings include savory meats, pâté, pickled vegetables, fresh herbs, and chili.It’s a sandwich that is crunchy, rich, and tangy all at once.What began as a reimagining of an imported bread has evolved into a proud Vietnamese staple enjoyed around the world.

How to Handle the Tofu A lot of other tofu banh mi recipes out there involve marinating the tofu and then pan-frying it.This method tends to burn the tofu and create a lot of burnt bits that stick to your pan.It’s also not the most effective way to build flavor on the tofu, as much of the marinade ends up sticking to the pan rather than the tofu.  Our trick is a light coating of cornstarch, followed by a quick pan-fry.

From there, it

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