Tofu Banh Mi With Sriracha Mayo


1 baguette

1⁄2 s shredded cabbage

2 small cucumbers, ribboned

2 small spring onions

2 teaspoons coriander

1⁄3 cup pickle

2 carrots (ribboned or julienned)

15 radishes (sliced or julienned)

1⁄2 cup rice vinegar cup water

1⁄2 cup water

1⁄4 cup brown sugar or 1⁄4 cup maple syrup

15 szechuan peppercorns (or black)

1 teaspoon salt

1 garlic clove, crushed with a knife

1 (16 ounce) package firm tofu, pressed*

2 tablespoons maple syrup

1 tablespoon rice wine vinegar

4 tablespoons tamari or 4 tablespoons soy sauce

1 tablespoon sriracha sauce

2 teaspoons cornflour (optional) or 2 teaspoons cornstarch (optional)

1⁄4 cup chickpea water

4 teaspoons lime juice (or lemon juice or vinegar)

1⁄4-1⁄2 teaspoon salt, more to taste

1⁄4 teaspoon garlic powder, more to taste

4 teaspoons sriracha sauce

1⁄4 teaspoon pepper, to taste


Place carrot, turnip (or radishes) in a sterilised (rinsed with boiling water) jar.

Put rice vinegar, sugar, peppercorns, salt and garlic clove in a small pot and bring to the boil. Continue simmering for about 10 minutes.

Pour hot pickling liquid over raw vegetables. Once the pickling liquid cools down, keep the jar in the fridge.

Mix tofu marinade ingredients: maple syrup, rice vinegar, tamari, Sriracha. Cut pressed tofu into smaller pieces. You can prepare it in two different ways. I like my tofu pan-fried but you can also bake it for a healthier and still very good result. If pan-frying your tofu, sprinkle it lightly with cornflour/cornstarch and fry on a small amount of hot oil until browned on both sides. Blot it with a piece of paper towel after frying. Finally, pour marinade over the tofu to flavour it. If baking, immerse the tofu pieces in prepared marinade and set the oven to 180° C / 355° F. Once the oven is ready, pop marinated tofu pieces onto a paper-lined baking tray and bake for 30-40 minutes. Once baked, apply a second layer of marinade to intensify the flavour.

To make a mayo, put aquafaba, lime juice, salt and garlic powder into a tall container and blend together with an immersion blender. Once combined and slightly frothy, start adding oil very slowly while blending at the same time. It should be literally trickled in (rather than poured in) so that the mayo starts to emulsify properly. Once your mayo gets all thick and creamy, season it with Sriracha, pepper and extra salt if needed. Refrigerate it (to thicken it further) while you assemble your sandwich.

Cut baguettes into small pieces and toast them lightly under a grill. Fill them with a layer of pickled vegetables, fresh cucumber, shredded cabbage, spring onions, tofu and fresh coriander. Top with a dollop of Sriracha mayo before closing the sandwich.

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