Hoisin-Glazed Tofu Banh Mi with Quick Pickled Veggies and Crispy Potato Rounds

This vegetarian banh mi sandwich is a flavor explosion in every bite. Thin slices of tofu are seared until golden, then coated in a savory hoisin glaze. Piled into a crusty baguette with sweet chili mayo and bright pickled veggies, it’s a satisfying meatless meal that comes together quickly.

Serve with crispy oven-roasted potato rounds seasoned with garlic powder. The tangy pickled carrots, cucumber, and radishes add a refreshing crunch that balances the rich hoisin and spicy mayo. Perfect for a weeknight dinner that feels like a treat.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Super Select CucumberView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Pho Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit TofuView ingredient guideLike ingredientDislike ingredient

5 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C). Slice potatoes into ¼-inch-thick rounds. Toss on a baking sheet with a drizzle of oil, garlic powder, salt, and pepper. Roast on top rack until browned and crispy, 20-25 minutes.
2. Zest and quarter the lime. Trim, peel, and halve the cucumber lengthwise; thinly slice half crosswise into half-moons. Trim and halve radishes; thinly slice into half-moons. Finely chop cilantro. Mince jalapeño (remove ribs and seeds for less heat).
3. In a medium bowl, whisk together vinegar, ½ teaspoon sugar, and a big squeeze of lime juice until sugar mostly dissolves. Stir in carrots, cucumber, radishes, cilantro, half the lime zest, a drizzle of oil, and as much jalapeño as desired. Season with salt and pepper. Set aside to pickle, tossing occasionally.
4. Halve baguettes and toast until lightly crispy. In a small bowl, combine hoisin sauce and veggie pho stock concentrate. In another small bowl, combine mayonnaise, sweet Thai chili sauce, and a squeeze of lime juice. Season with salt and pepper.
5. Pat tofu dry with paper towels; thinly slice crosswise. Season with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add tofu in a single layer (cook in batches if needed) and cook until browned on bottom, 3-4 minutes. Flip and cook until browned, 3-4 minutes more. Remove pan from heat; pour hoisin mixture over tofu and turn to coat.
6. Spread cut sides of baguettes with chili mayo (reserve some for dipping). Fill with tofu and pickled veggies (drain first). Halve sandwiches crosswise. Divide sandwiches and potato rounds between plates. Serve with 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 with seared tempeh or even grilled chicken if you’re not vegetarian. Adjust cooking time as needed.

How do I store leftovers?

Store components separately: pickled veggies in an airtight container in the fridge for up to a week, tofu and potatoes in separate containers for up to 3 days. Assemble sandwiches fresh.

Can I make this gluten-free?

Use gluten-free baguettes and ensure your hoisin sauce and stock concentrate are gluten-free. Many brands offer gluten-free options.