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Plant-based Bánh Mì with Lemongrass Tofu

  • Author: Seonkyoung Longest
  • Cook Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 Banh Mi 1x



For Lemongrass Tofu

  • 12 oz extra firm tofu, sliced into 1/4” thick squares 
  • 1 large lemongrass, chopped (approximately 4 tbsp)
  • 1 Thai chili, chopped
  • 2 cloves garlic, chopped
  • 1 tsp salt
  • 1/4 tsp msg, optional
  • 1/2 tsp black pepper
  • 2 tbsp cooking oil divided half

For Banh Mi Sandwich

  • 4 Vietnamese Baguettes or 8 to 9” sandwich roll or ciabatta
  • Plant-based garlic aioli or mayonnaise (I like Follow Your Heart brand)
  • Plant-based pate
  • Seasoning sauce, Maggie sauce or aminos
  • Cucumber slices (l like to use Persian or English cucumber)
  • Serrano or jalapeno slices
  • Pickled carrot & radish
  • Cilantro
  • Fried shallot
  • Sriracha


  1. Combine all ingredients for lemongrass tofu except 1 tbsp cooking oil in a mixing bowl and marinate for 2 hours to overnight.
  2. Heat a large skillet over medium high heat and add 1 tbsp cooking oil and swirl to coat. Place lemongrass marinated tofu and cook until golden brown both sides, about 3 minutes each side. Remove from heat and set aside.
  3. Warm baguettes in a 350°F preheated oven for 1 to 2 minutes. Cut bread half in lengthwise, leaving one side connected. Spread garlic aioli on bottom of bread and plant-based pate on other side. Sprinkle some seasoning sauce to your taste. Place sliced cucumber, chili then lemongrass tofu. Add pickled carrot & radish, cilantro and fried shallot to your taste. Drizzle some sriracha to your taste and it’s ready to eat! Enjoy!