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WIH Original

Crispy Tofu Banh Mi with Pickled Veg & Sweet Potato Fries

🥗 lunch·⏱ 60 min·4 servings

Ingredients

Servings
4
  • 14 oz firm tofu
  • 2 tbsp soy sauce
  • 2 tbsp cornstarch
  • 2 tbsp neutral oil
  • 1 cup carrots
  • 1 cup daikon radish
  • ½ cup rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt
  • 4 small baguettes
  • ½ cup mayonnaise
  • 1 medium cucumber
  • ½ cup cilantro
  • 1 small jalapeño
  • 2 large sweet potatoes
  • 2 tbsp olive oil
  • salt

How to Make It

  1. 1Preheat oven to 425°F (220°C).
  2. 2Toss sweet potato fries with olive oil and salt.
  3. 3Roast for 25–30 minutes until crispy.
  4. 4In a bowl, combine rice vinegar, sugar, and salt.
  5. 5Add carrots and daikon and let pickle for at least 15 minutes.
  6. 6Toss tofu slices with soy sauce, then coat lightly in cornstarch.
  7. 7Heat oil in a skillet over medium heat and cook tofu until crispy and golden on both sides.
  8. 8Slice baguettes and spread mayonnaise on each side.
  9. 9Layer tofu, pickled vegetables, cucumber, cilantro, and jalapeño inside each sandwich.
  10. 10Serve sandwiches with sweet potato fries.