Coconut-Infused Vietnamese Banh Mi with Grilled Tofu
This dish blends creamy coconut flavors with the freshness of Vietnamese herbs, bringing a modern touch to a street food favorite.
Preparation
Get these tasks done before you start cooking.
Marinating the Tofu
- 1
Slice the Tofu
Slice the tofu into 1/2-inch thick slices.
- 2
Prepare the Marinade
In a bowl, mix coconut milk, soy sauce, lime juice, honey, garlic, and ginger.
- 3
Marinate the Tofu
Place tofu in the marinade for at least 1 hour.
Tip: Let the tofu marinate longer for maximum flavor infusion.
Preparing the Pickled Vegetables
- 1
Dissolve Sugar and Salt
Combine vinegar, sugar, and salt in a small pot and simmer until sugar dissolves.
- 2
Pickle the Vegetables
Pour over daikon and carrots, letting them soak for at least 30 minutes.
Tip: Do not over-marinate the vegetables as they might become too soft. Pro Tip: Use a mandoline slicer for easy and uniform vegetable cuts.
- 3
Drain the Vegetables
Once ready, drain excess liquid before using.
How to Make Coconut-Infused Vietnamese Banh Mi with Grilled Tofu
Total time: 2 h 20 min · Yields 4 servings
- 1
Grill the Tofu
Preheat the grill and cook tofu slices until charred on both sides.
- 2
Toast the Baguette
Lightly toast the baguette rolls under a broiler.
- 3
Mix the Mayonnaise
Combine mayonnaise and sriracha; spread inside each roll.
Chef's Tips
Further reading
Frequently asked questions
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.
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