How long can I store leftovers?

Leftover tofu and vegetables can be stored for up to 3 days in an airtight container in the refrigerator.

Can I make this ahead?

Yes, you can marinate the tofu and prep the pickled vegetables the day before for convenience.

What can I substitute for tofu?

Grilled chicken or tempeh are excellent substitutes if you're not a fan of tofu.

Is it possible to make this gluten-free?

Absolutely, use gluten-free baguettes and tamari in place of soy sauce for a gluten-free version.

Can I use different herbs?

Yes, basil and Thai basil would work beautifully as substitutes or in addition to the cilantro and mint.

Coconut-Infused Vietnamese Banh Mi with Grilled Tofu

Name: Coconut-Infused Vietnamese Banh Mi with Grilled Tofu
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 block of firm tofu; 1 cup coconut milk; 2 tablespoons soy sauce; 1 tablespoon lime juice; 1 tablespoon honey; 2 cloves garlic, minced; 1 teaspoon ginger, grated; 1 cup julienned daikon radish; 1 cup julienned carrots; 1/2 cup white vinegar; 1/4 cup sugar; 1 tablespoon salt; 4 baguette rolls; 1/4 cup mayonnaise; 1 tablespoon sriracha; 1 cucumber, thinly sliced; Fresh cilantro and mint leaves

A delightfully refreshing twist on the traditional Banh Mi

This dish blends creamy coconut flavors with the freshness of Vietnamese herbs, bringing a modern touch to a street food favorite.

1 h 45 min
4
Intermediate

Ingredients

For the Grilled Tofu

1 block of firm tofu

drained and pressed

1 cup coconut milk

2 tablespoons soy sauce

1 tablespoon lime juice

1 tablespoon honey

2 cloves garlic, minced

1 teaspoon ginger, grated

For the Pickled Vegetables

1 cup julienned daikon radish

1 cup julienned carrots

1/2 cup white vinegar

1/4 cup sugar

1 tablespoon salt

For the Banh Mi Assembly

4 baguette rolls

1/4 cup mayonnaise

1 tablespoon sriracha

1 cucumber, thinly sliced

Fresh cilantro and mint leaves

Preparation

Marinating the Tofu

Slice the Tofu

Slice the tofu into 1/2-inch thick slices.

Prepare the Marinade

In a bowl, mix coconut milk, soy sauce, lime juice, honey, garlic, and ginger.

Marinate the Tofu

Place tofu in the marinade for at least 1 hour.

Let the tofu marinate longer for maximum flavor infusion.

Preparing the Pickled Vegetables

Dissolve Sugar and Salt

Combine vinegar, sugar, and salt in a small pot and simmer until sugar dissolves.

Pickle the Vegetables

Pour over daikon and carrots, letting them soak for at least 30 minutes.

Do not over-marinate the vegetables as they might become too soft. Pro Tip: Use a mandoline slicer for easy and uniform vegetable cuts.

Drain the Vegetables

Once ready, drain excess liquid before using.

Cooking Process

Grill the Tofu

Preheat the grill and cook tofu slices until charred on both sides.

Toast the Baguette

Lightly toast the baguette rolls under a broiler.

Mix the Mayonnaise

Combine mayonnaise and sriracha; spread inside each roll.

Plating & Serving