Crispy Hoisin Tofu Banh Mi with Quick Pickled Veggies and Asparagus

This vegetarian banh mi sandwich brings together crispy pan-seared tofu coated in a savory-sweet hoisin glaze, piled into a crusty baguette with a tangy, crunchy pickled vegetable medley. A swipe of sweet chili mayo adds a spicy kick, while fresh cilantro and jalapeño brighten every bite.

Alongside, crispy roasted potato rounds seasoned with garlic powder make the perfect side. The pickled veggies come together in minutes-no long fermentation needed-and the tofu gets a beautiful caramelized finish. It’s a quick, satisfying meal that’s packed with flavor and texture.

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Ingredients

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

ounce PotatoesView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit TofuView ingredient guideLike ingredientDislike ingredient

8 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit Pho Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 unit CucumberView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C). Wash and dry all produce. Slice potatoes into ¼-inch-thick rounds. Toss on a baking sheet with a generous drizzle of oil, garlic powder, salt and pepper. Roast on the top rack until browned and crispy, 20-25 minutes. (For 4 servings, divide potatoes between two sheets and roast on top and middle racks, swapping halfway.)
2. Zest and quarter the lime. Trim, peel and halve the cucumber lengthwise; thinly slice half crosswise into half-moons (use the whole cucumber for 4 servings). Trim and halve the radishes; thinly slice into half-moons. Finely chop the cilantro. Mince the jalapeño, removing ribs and seeds for less heat.
3. In a medium bowl (large for 4 servings), whisk together the rice wine vinegar, ½ teaspoon sugar (1 teaspoon for 4) and a big squeeze of lime juice until the sugar mostly dissolves. Add the shredded carrots, sliced cucumber, radishes, cilantro, half the lime zest (all for 4), a drizzle of oil and as much minced jalapeño as you like. Season with salt and pepper. Set aside to pickle, tossing occasionally, until ready to serve.
4. Halve the baguettes and toast them. In a small bowl, combine the hoisin sauce and pho stock concentrate. In another small bowl, mix the mayonnaise, sweet Thai chili sauce and a squeeze of lime juice. Season with salt and pepper.
5. Pat the tofu dry with paper towels and thinly slice crosswise. Season with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add the tofu in a single layer and cook undisturbed until browned on the bottom, 3-4 minutes. (Cook in batches if necessary.) Flip and cook until browned on the other side, 3-4 minutes more. Remove the pan from the heat and pour the hoisin mixture over the tofu, turning to coat.
6. Spread the cut sides of the toasted baguettes with a layer of the chili mayo (save some for dipping). Fill the baguettes with as much hoisin-glazed tofu as you like and the pickled veggies (drain first). Halve the sandwiches crosswise. Divide the sandwiches and roasted potato rounds between plates. Serve with any remaining tofu, pickled veggies and chili mayo on the side.

Recipe Tips

FAQ

Can I use a different protein instead of tofu?

Yes, you can substitute the tofu with seitan, tempeh or even sliced mushrooms. Adjust cooking time as needed.

How long do the pickled veggies last?

The quick pickles can be stored in the refrigerator for up to 3 days. They will continue to develop flavor.

Is there a substitute for pho stock concentrate?

You can use vegetable or mushroom stock concentrate or simply mix hoisin sauce with a splash of soy sauce and water.