📝 About This Recipe
Transport your senses to the bustling streets of Hanoi with this vibrant, plant-based take on Vietnam's most iconic sandwich. This recipe features golden, pan-seared tofu marinated in aromatic lemongrass and soy, nestled inside a shatteringly crisp baguette. Balanced by the crunch of tangy pickled daikon and carrots, creamy vegan spicy mayo, and a bouquet of fresh herbs, it is a masterclass in contrasting textures and bold umami flavors.
🥗 Ingredients
The Tofu & Marinade
- 14 ounces Extra-firm tofu (pressed for 20 minutes and sliced into 1/2-inch thick planks)
- 2 stalks Lemongrass (finely minced, white parts only)
- 2 tablespoons Soy sauce (use tamari for gluten-free)
- 1 tablespoon Maple syrup (or brown sugar)
- 3 cloves Garlic (grated or finely minced)
- 1 teaspoon Toasted sesame oil
Quick Pickled Vegetables (Do Chua)
- 1 cup Carrots (julienned into matchsticks)
- 1 cup Daikon radish (julienned into matchsticks)
- 1/2 cup Rice vinegar
- 1/4 cup Sugar (granulated)
- 1/2 teaspoon Salt
Assembly & Garnish
- 4 pieces Vietnamese Baguettes (or 2 long French baguettes cut in half)
- 1/2 cup Vegan Mayonnaise
- 1 tablespoon Sriracha (adjust to heat preference)
- 1 Cucumber (sliced into long, thin spears)
- 1 bunch Fresh Cilantro (stems removed)
- 1 Jalapeño (thinly sliced)
- 1 teaspoon Maggi Seasoning (optional, for authentic umami depth)
👨🍳 Instructions
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1
Start by pressing your tofu. Wrap the tofu block in a clean kitchen towel and place a heavy skillet or books on top for 20 minutes to squeeze out excess moisture; this ensures a crispier texture.
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2
Prepare the Do Chua (pickles). In a medium bowl, whisk together the rice vinegar, sugar, and salt until dissolved. Toss in the julienned carrots and daikon. Let them brine for at least 30 minutes while you prepare the rest.
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3
In a shallow dish, whisk together the minced lemongrass, soy sauce, maple syrup, grated garlic, and sesame oil to create the marinade.
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4
Slice the pressed tofu into 1/2-inch thick planks. Place them into the marinade, turning gently to coat all sides. Let marinate for at least 15-20 minutes.
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5
While the tofu marinates, prepare the spicy mayo by mixing the vegan mayonnaise with Sriracha in a small ramekin. Set aside.
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6
Heat 2 tablespoons of neutral oil (like grapeseed or vegetable) in a large non-stick skillet over medium-high heat.
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7
Place the tofu planks in the skillet, ensuring they don't overlap. Sear for 4-5 minutes per side until they develop a deep golden-brown crust and the marinade has caramelized.
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8
During the last minute of cooking, pour any remaining marinade over the tofu to glaze it. Remove from heat.
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9
Preheat your oven to 350°F (175°C). Slice the baguettes lengthwise (don't cut all the way through) and warm them in the oven for 3-5 minutes until the crust is crispy but the inside remains soft.
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10
Spread a generous layer of spicy mayo on both interior sides of the warm baguette.
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11
Layer 2-3 slices of the glazed tofu into the bread. Drizzle a few drops of Maggi seasoning directly onto the tofu if using.
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12
Stuff the sandwich with cucumber spears, a handful of the drained pickled vegetables, jalapeño slices, and a generous amount of fresh cilantro.
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13
Close the sandwich, press down slightly to meld the flavors, and serve immediately while the tofu is still hot.
💡 Chef's Tips
For the most authentic texture, look for Vietnamese baguettes at a local bakery; they use rice flour which makes them lighter and airier than traditional French baguettes. Don't skip pressing the tofu—removing the water is the only way to get that satisfying 'meaty' sear. If you have time, make the pickles a day in advance; the flavor deepens and the vegetables become more tender. If you find the lemongrass too woody, ensure you are only using the tender white inner bulb and mincing it as finely as possible. To add even more richness, spread a layer of mushroom walnut pâté on the bottom bun before adding the mayo.
🍽️ Serving Suggestions
Pair with a cold glass of Vietnamese Iced Coffee (Cà Phê Sữa) made with coconut condensed milk. Serve alongside a light Green Papaya Salad for extra crunch and freshness. A side of crispy taro chips or sweet potato fries seasoned with five-spice powder works beautifully. Enjoy with a chilled Jasmine tea or a crisp lager to balance the heat of the jalapeños.