Banh Mi Sandwich with Tofu Recipe

Banh Mi Sandwich with Tofu

Bon Matinđź…« wants you to travel through its recipes! We suggest you go to Vietnam with our Banh Mi with tofu. Did you know that Banh Mi means 'whole wheat bread'? It is the kind of bread that we offer you in this colourful vegetarian recipe bursting with flavour. Have a great trip!

Preparation 30 min
Total 60 min
4 Servings
Bon Matin™ La mie de l’artisan™ 12 Grain Bread
MADE WITH Bon Matin® La mie de l’artisan™ 12 Grain Bread



  • 8 slices of Bon Matin® La mie de l’Artisan™ 12 Grain bread
  • 2 Lebanese cucumbers, thinly sliced
  • Fresh coriander leaves

  • Pickled vegetables

  • 2 tbsp rice vinegar
  • 2 tsp honey
  • 1 cup carrots, julienned
  • 1 cup daikon, julienned
  • 1/4 cup radish, thinly sliced

  • Pickled tofu

  • 2 tbsp lemongrass, chopped
  • 1 green onion, chopped
  • 1 clove garlic, chopped
  • 1 tbsp fresh ginger, chopped
  • 1 tsp maple syrup
  • 1 tbsp lime juice
  • 1 tbsp soya sauce
  • 3 tbsp vegetable oil
  • 1 tbsp water
  • 1 package of firm tofu, drained and sliced

  • Spicy mayonnaise

  • 1 tsp sesame oil
  • 1/3 cup mayonnaise
  • 1 tsp grated ginger
  • 1 tsp sriracha sauce
  • 1 tsp honey

  • Preparation

    Pickled vegetables

    1. In a bowl, mix and whisk the vinegar and honey.
    2. In the same bowl, add the carrots, daikon and radishes, then marinate for 30 minutes.

    3. Pickled tofu

      1. In a blender, puree the green onion, lemongrass, ginger, garlic, lime juice, soya sauce, maple syrup, 2 tablespoons of the oil and water.
      2. Pour the marinade into a dish, add the tofu slices, and let marinate for 30 minutes or overnight.
      3. Once the tofu is marinated, in a skillet, heat the remaining oil and cook the tofu slices over medium-high heat until golden brown.

      4. Spicy mayonnaise

        1. In a small bowl, combine all the ingredients of the mayonnaise.
        2. Set aside

        3. Assemble the sandwiches

          1. Brush mayonnaise on bread slices.
          2. Add tofu slices, pickled vegetables, cucumbers, and coriander leaves.
          3. Serve.