Spicy Peanut Tofu Banh Mi Recipe
Spicy Peanut Tofu Banh Mi
Total time: 30 to 60 minutes

Prep. time: 10 minutes
Cooking time: 25 minutes

Chef's Note

Loaded with fresh ingredients and delicious peanut sauce, this Vietnamese-inspired vegetarian sandwich is bursting with flavour.

Someone doesn't want a sandwich? Skip the buns and serve the tofu and vegetables over rice, instead.

For 4 sandwiches

- Quick pickled red onion and carrots
- ⅓ cup (75mL) each white vinegar and water
- 1 tbsp (15 mL) granulated sugar
- 1 tsp (5 mL) salt
- ⅓ cup (85 mL) very thinly sliced red onions
- ⅓ cup (85 mL) matchstick-sized pieces of carrots

- 2 tbsp (30 mL) peanut butter
- 1 tbsp (15 mL) rice vinegar
- 2 tsp (10 mL) sesame oil
- 1 tbsp (15 mL) finely grated ginger
- ¼ tsp (1 mL) salt
- 12 oz (350 g) extra-firm tofu

- ¼ cup (60 mL) mayo
- 4 tsp (20 mL) hoisin sauce
- Hot sauce, to taste
- 1 cup (250 mL) bagged broccoli or kale slaw
- 2 tbsp (30 mL) chopped peanuts
- 4 small panini-style buns, each measuring about 5 inches (12.5 cm)
- Sprigs of cilantro

  1. In a small saucepan, bring vinegar, water, sugar and salt to a boil. Remove from heat. Stir in onions and carrots, pressing to make sure vegetables are submerged in liquid. Let stand, stirring occasionally, while you prepare remaining ingredients.
  2. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. In a medium bowl, stir peanut butter with rice vinegar, oil, ginger and salt.
  3. Drain liquid from tofu and pat dry. Cut into cubes about ¾-inch (2-cm). Add to peanut butter mixture and stir to coat. Turn onto baking sheet. Bake 25 minutes.
  4. Stir mayo with hoisin and hot sauce. Drain onions and carrots once tofu is baked. Stir pickled vegetables with slaw and peanuts.
  5. Cut buns in half and scoop out some of the bread from top half of buns. Spread both sides of each bun with mayo mixture. Layer tofu, followed by slaw mixture and cilantro, then top half of bun.
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Photo & Collaboration: Peanut Bureau of Canada 

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