Tofu Banh Mi

Tofu Banh Mi


For this vegetarian Vietnamese-style sandwich, the tofu is marinated and grilled for a sweet and savory rich flavor.

  • Dinner
  • Lunch


Prep Time
15 min

Cook Time
10 min


Grilled Tofu:

  • 1 pkg (14 oz) extra-firm tofu, drained well
  • 1 cup Looza Apricot Nectar
  • 3 tbsp hoisin sauce
  • 3 tbsp soy sauce
  • 3 tbsp rice wine vinegar
  • 2 green onions, finely chopped
  • 2 cloves garlic, minced
  • 2 tsp sesame oil


  • 1/2 English cucumber, thinly sliced
  • 2 tbsp rice wine vinegar
  • 1/4 tsp salt
  • 1/4 cup mayonnaise or vegan mayonnaise
  • 4 demi-baguettes, split
  • 1/3 cup hoisin sauce
  • 2 cups bean sprouts
  • 1 1/3 cups matchstick carrots
  • 1/2 cup Nut Harvest® Crunchy Protein Peanuts Honey Barbecue Flavored
  • 1/3 cup fresh cilantro (leaves and stems intact) 


Grilled Tofu: Slice tofu crosswise into 12 slices; pat dry to remove excess moisture. Whisk together nectar, hoisin sauce, soy sauce, rice wine vinegar, green onions, garlic and sesame oil; toss with tofu. Cover and refrigerate for at least 4 hours or overnight.

Preheat grill to medium-high heat; grease grate well. Shake off excess marinade and grill for about 3 minutes per side or until golden brown and well marked.

Assembly: Meanwhile, toss together cucumber, vinegar and salt; let stand for 5 minutes. Spread mayonnaise over bottom half of each baguette; top with tofu slices and hoisin sauce. Top with cucumber slices, bean sprouts, carrots, peanuts and cilantro. Cut each sandwich in half. 


  • For spicy sandwiches, add sriracha hot sauce to mayonnaise to taste.
  •  Add sliced radishes to the sandwiches if desired.  

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