Tofu Banh Mi with Spicy Peanut Drizzle
This tofu banh mi is inspired by the classic Vietnamese sandwich and features marinated tofu, homemade sandwich buns, quick pickled vegetables, vegan mayo, and a creamy spicy peanut drizzle. It's crunchy, savory, fresh, and makes a satisfying plant-based lunch or dinner.
Serving Size 6
Ingredients
Homemade Buns
- 500 grams all-purpose flour, about 4 cups
- 1½ cups warm water
- 2 teaspoons instant yeast, or active dry yeast
- 1 tablespoon granulated sugar
- 1½ teaspoons salt
Marinated Tofu
- 340 grams Big Mountain Soy-Free Tofu, 1 package, sliced into ¼-inch slices (about 18 slices)
- ½ cup soy sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground ginger
- ½ teaspoon paprika
Spicy Peanut Drizzle
- ¼ cup peanut butter
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon Sriracha
- 2 teaspoons brown sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- Warm water, as needed to thin
Quick Pickled Vegetables
- ½ cup vinegar
- ½ cup water
- pinch salt
- pinch sugar
- 1 large carrot, julienned
- 1 English cucumber, cut into thin matchsticks
For Serving
- Vegan mayonnaise
- Fresh cilantro, optional
- Sliced jalapeños, optional
Instructions
Make the Buns
- Add the flour, salt, sugar, and yeast to the bowl of a stand mixer. (If using active dry yeast, dissolve it in the warm water first. If using instant yeast, add it directly with the dry ingredients.)
- Pour in the water and mix on low speed until a dough forms.
- Knead for 5 to 6 minutes, until the dough is smooth and soft. It will be slightly sticky.
- Lightly coat the dough with oil, shape it into a ball, and place it back into the mixing bowl. Cover with plastic wrap or a clean kitchen towel and let rise for 30 to 45 minutes, or until noticeably puffy.
- Divide the dough into 6 equal portions.
- Shape each portion into a ball and let rest for 15 minutes.
- Place a pan of water on the bottom rack of the oven and preheat the oven to 425°F.
- Working with one piece at a time, flatten the dough into a rectangle. Roll it up tightly, like a cinnamon roll, pinching the seam to seal.
- Roll the log gently on the counter, keeping your hands angled so the center stays slightly thicker and the ends taper to points.
- Place the shaped buns on a parchment-lined baking sheet. Using a very sharp knife, score the tops of the buns with one long, shallow cut down the center. Lightly spritz the tops with water.
- Bake for about 22 minutes, or until the buns are lightly golden. Cool before slicing.
Marinate the Tofu
- Whisk together the soy sauce, garlic powder, onion powder, ginger, and paprika.
- Arrange the tofu slices in a shallow dish and pour the marinade over top.
- Marinate for at least 30 minutes, turning once if needed.
Cook the Tofu
- Heat a lightly oiled skillet over medium heat.
- Cook the tofu for 3 to 5 minutes per side, until browned and lightly crisp around the edges.
Make the Peanut Drizzle
- Add the peanut butter, soy sauce, rice vinegar, Sriracha, brown sugar, sesame oil, ginger, and garlic powder to a bowl.
- Whisk until smooth. It may take a minute or two for the peanut butter to fully combine with the other ingredients.
- If needed, whisk in warm water, one teaspoon at a time, until the sauce reaches a drizzle consistency.
- For an extra smooth sauce, blend the ingredients in a small blender.
Pickle the Vegetables
- Warm the vinegar and water together until hot but not boiling.
- Stir in the salt and sugar until dissolved.
- Add the carrot and cucumber.
- Let sit for at least 20 to 30 minutes, then drain before assembling the sandwiches.
Assemble the Sandwiches
- Slice each bun without cutting all the way through.
- Spread a thin layer of vegan mayonnaise inside each bun.
- Add several slices of marinated tofu.
- Top with the pickled carrots and cucumber.
- Add fresh cilantro and sliced jalapeños, if desired.
- Finish with a generous drizzle of the spicy peanut sauce and serve immediately.
Notes
I use Big Mountain Foods Soy-Free Tofu because it has a firm texture and doesn't require pressing. If you're using regular extra-firm tofu, press it for 20 to 30 minutes before marinating.
This recipe is inspired by the classic Vietnamese bánh mì but isn't intended to be an authentic version. Traditional bánh mì often includes pâté, sliced meats, pickled daikon, fresh cilantro, cucumber, and jalapeños. This plant-based version keeps the fresh, crunchy elements while adding marinated tofu and a spicy peanut drizzle.
Leftover tofu, peanut sauce, and pickled vegetables can be stored separately in airtight containers in the refrigerator for up to 4 days.
The peanut sauce will thicken after chilling. Whisk in a little warm water before serving if needed.
Measuring flour accurately is one of the most important steps when making bread. I always recommend weighing your flour for the most consistent results. If you're measuring by volume, use the spoon-and-level method rather than scooping directly with the measuring cup. I follow the King Arthur Baking standard of 120 grams per cup of flour, which is how the cup measurement for this recipe was calculated.
The pan of hot water creates steam in the oven, helping the buns develop a thin, lightly crisp crust while staying soft and chewy inside.
