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Bánh Mì with Lemongrass Tofu

Bánh Mì with Lemongrass Tofu

Image credit to: Boston Organics


  • 2 8-inch baguettes
  • 1 cup julienned daikon radish
  • 1 cup julienned carrots
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1/2 cup white vinegar
  • 1 cup water
  • 6-8 oz tofu
  • 1 Tbsp soy sauce
  • 1 Tbsp vegetable oil
  • 1 tsp sesame oil
  • 2 bulbs lemongrass, minced
  • 1 clove garlic, minced
  • 4 Tbsp mayonnaise
  • 1 Tbsp chopped cilantro


In  large bowl, combine sugar, salt, vinegar and water. Add daikon and carrots and toss. Cover and refrigerate for at least one hour. Drain completely before using.

Cut tofu into 1/4-inch-thick slices and press between clean kitchen towels or paper towels to rid of excess water. In a shallow dish, combine soy sauce, vegetable oil, sesame oil, lemongrass and garlic. Place tofu in dish, gently coat slices with marinade and arrange so they overlap as little as possible. Cover and refrigerate for at least one hour. Cook in a skillet over medium heat until brown and crisp on each side.

In a small bowl, combine mayonnaise and cilantro. Add soy sauce to taste, if desired.

Slice baguettes lengthwise, leaving one side as a hinge. Spread mayonnaise on top and bottom halves. Arrange fillings. If desired, include additional garnishes: sliced cucumbers, cilantro, jalapeno slices.

Adapted from

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