Lemongrass tofu bánh mì

45 minutes


Lemongrass tofu for the bánh mì

  • 500g of firm tofu
  • 3 tbsp of fish sauce
  • 3 lemongrass stalks, woody ends and outer layers discarded, soft centre finely sliced
  • 1 tbsp of light brown sugar, or palm sugar
  • 1 handful of coriander, leaves and stalks
  • garlic cloves, 4–6 crushed (up to you!)
  • 1 tsp ground white pepper

Pickled vegetables

  • 1 large carrot, cut into thin sticks
  • 1/4 daikon radish, cut into thin sticks
  • 3 tbsp of white wine vinegar
  • 2 tbsp of caster sugar
  • 1 pinch of salt

To assemble the bánh mì

  • 4 baguettes, small, soft white 'torpedo' versions
  • 1/2 cucumber, deseeded and cut into long strips
  • red chillies, 1–2, finely sliced
  • coriander leaves
  • mint leaves
  • mayonnaise


Cut the tofu into slices approx. 1.5cm thick and lay on a kitchen paper lined plate in a single layer. Cover with more kitchen paper then cover with something heavy such as a wooden chopping board and leave for 20 minutes
Remove the chopping board and towel and transfer the tofu to shallow dish
Blitz the remaining ingredients in a food processor. Cover the tofu with the marinade, taking care not to break it. Marinate for a couple of hours or overnight
Meanwhile, pickle the vegetables. Dissolve the sugar and salt in the vinegar in a saucepan over a medium heat and pour the liquid over the vegetables in a shallow dish. Leave while you make everything else, stirring occasionally
To cook the tofu, heat a griddle pan over a moderate heat and brush it well with oil. Brush the excess marinade from the tofu and reserve it
Fry the tofu until a golden crust has developed on both sides, taking care not to break it. Brush lightly with the reserved marinade when still hot from the pan
Assemble the sandwiches by splitting the baguettes, spreading with mayo, adding the tofu, pickled veg, herbs, chilli and cucumber