I named this recipe in homage of the first Vietnamese Bánh Mi sandwich I ever ate, which was when I was in college in Boston. Spicy daikon pickles, dill aioli, and lemongrass tofu give this the classic feel of a good bánh mi- stuffed and overflowing with savory flavor, yet light and fresh with a variety of vegetables.
Ingredients – ($12.68 recipe/ $1.58 per sandwich- makes 8 sandwiches)
1 block extra firm tofu ($1.50)
8 hoagie rolls ($3.10) – french bread works well too
2 carrots ($0.71)
1 long red pepper ($0.40)
1 daikon radish ($1.73)
1 bunch spinach ($1.99)
1 bunch cilantro ($.50)
2 tbsp. soy sauce ($0.14)
2 cloves garlic ($0.03)
2 jalapenos ($0.30)
1 tsp. dill ($0.03)
1 stem lemongrass ($0.21) – this is optional
4 dried red chili peppers ($0.10)
1 tbsp. mustard ($0.10)
4 tbsp. mayonnaise ($0.52)
1 cup rice vinegar ($1.20)
2 tbsp. vegetable oil ($0.12)
Step by Step
1. Slice your tofu into triangles. Make marinade by combining 1 minced clove of garlic, 1 thinly sliced stem of lemongrass, and 2 tbsp. soy sauce. Put marinating tofu in the fridge while you do the rest of your sandwich making preparation.
2. Peel and slice your daikon into matchstick pieces. Combine in one or two jars with garlic clove, dried peppers, and rice vinegar- top off with water. This makes a lot of pickled daikon, as it sits in the fridge it only gets better, I added some dried red pepper flakes to mine as well for even more heat- but that’s optional. Put your daikon pickles in the fridge and leave them while you make the rest of your sandwich fixings.
3. Now we’re making the aioli. Combine mayonnaise, mustard, and dill in a small bowl. Combine thoroughly, cover, and put in the fridge until you are ready to use.
4. Now shred your carrots using a cheese grater, set aside. Wash and prep your spinach and cilantro, slice your jalapenos, red pepper, and cucumbers- now that everything’s prepped it’s time to make your tofu and assemble your sandwich.
5. Cook tofu over medium heat in a skillet with vegetable oil for about 15 minutes- the tofu will be browned on both sides.
Now you can assemble your sandwich! I sometimes make all these fixings on the weekend and then we can help ourselves to sandwiches all week, they’re also perfect for taking lunch to work/school.