Five Spice Tofu & Charred Broccoli Banh Mi
A delicious, plant-packed interpretation of the classic Banh Mi sandwich that’s bursting with flavors and textures! This sandwich features Chinese five-spice marinated tofu and charred broccoli on a baguette, and it’s dressed with the usual Banh Mi fixings - fresh cilantro, quick-pickled veggies, a smear of creamy vegan mayo, and fresh chiles.
I’ve been really into Chinese five-spice lately (you know, that aromatic spice mix of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds) - and by lately, I mean for the last year or so since I first had it in this cocktail. Since I loved the flavor so much, I knew I needed to bring some five-spice into the kitchen as well. My immediate thought was to marinate and pan-fry some tofu to use in a sandwich, since I’d just picked up a fresh baguette that day. I absolutely love a good sandwich. The ideal proportion of each ingredient stacked in between two pieces of bread creates an evenly layered perfect bite of every flavor and texture every time. But I digress… 🤤 Back to the ingredients: to incorporate more nutrients, I also charred some broccoli for a satisfying crunchy and salty element. And since no sandwich is complete without some sort of creamy/fatty component, I layered on some vegan mayo. At this point, I realized I was practically making a Banh Mi - so why not complete it with some pickled veg and fresh herbs?
According to Vietnamese-born American food writer Andrea Nguyen, there are five essential components in a Banh Mi: bread, fat, seasoning, protein, and vegetables/herbs. My take on the Banh Mi is obviously not authentically Vietnamese - I just used widely available ingredients and flavors I love to build a sandwich based on that formula. So while it’s possible that I might’ve unknowingly broken Banh Mi rules, it feels wrong to not call this sandwich a Banh Mi, given that it has all the primary components of a Banh Mi and tastes like a Banh Mi (at least to me!). Rules aside, let’s get into the sandwich!
Sandwich Overview
Baguette - the bread. There are different baguette styles out there, and the type you choose to serve your sandwich on is up to you! Nguyen specifically advises against using a sourdough baguette as its flavor and texture compete too much with the sandwich fillings, so use a softer baguette if you’re looking for a more authentic Banh Mi. But if you’re like me and absolutely can’t pass up the chance to savor your favorite bakery’s freshly baked bread, a more rustic, French-style baguette will still make a very delicious sandwich, even if it’s not strictly authentic.
Sriracha mayo - the fat. Banh Mi or not, no one likes a dry sandwich! Vegan mayo adds creaminess and moisture here, and I like the bit of peppery sweetness that the Sriracha adds.
Tofu - seasoning & protein. Tofu is easily one of the most delicious sandwich fillings. Because it’s a neutral sponge, it absorbs the flavor of whatever you season it with. Here, it’s marinated in tamari soy sauce (salty/umami notes), along with lime juice (acid), chile flakes (heat), fresh ginger, five-spice powder, and a dash of sweet maple syrup to balance out the marinade. The tofu is then fried in a grill pan to give it those characteristic grill marks that make it perfect in a sandwich.
Charred broccoli, quick-pickled veg, and cilantro - vegetables & herbs. Like any Banh Mi, this one’s got some quick-pickled carrots and Daikon radishes to infuse the sandwich with some crunch and tang! Because I love adding vegetables into basically everything, it’s also got broccoli, which gets lightly charred to introduce another textural component (and some nutrients 🤓)! To top, the sandwich gets a healthy dose of herbaceous fresh cilantro and some Fresno (or jalapeño) chile slices for an extra spicy kick.
Together, all the ingredients combine to form an insanely delicious sandwich filled with complex flavors and textures! It’s definitely a maximalist interpretation of the Banh Mi, but it’s very flavorful and I hope you love it as much as I do!
Five Spice Tofu & Charred Broccoli Banh Mi
Vegan
Makes 2 larger or 3 smaller sandwiches
Ingredients
For the pickled veggies (makes extra):
1 medium carrot, peeled lengthwise into thin ribbons
1 small Daikon radish, thinly sliced widthwise
½ cup rice vinegar or distilled white vinegar
¼ cup very hot water
1 tablespoon cane sugar
1 teaspoon fine sea salt
For the tofu and marinade:
7.5-8 ounces extra firm tofu* (~½ standard block, halved widthwise), drained and pressed**, then sliced lengthwise into 6 pieces
2 tablespoons reduced-sodium tamari soy sauce
1 tablespoon freshly squeezed lime juice
1 teaspoon maple syrup
1 teaspoon five-spice powder
1 teaspoon red chile flakes
1 teaspoon minced fresh ginger (from a small piece)
Sesame oil, for cooking
For the mayo:
¼ cup vegan mayo
1-1.5 tablespoons Sriracha (to taste)
½-1 teaspoon freshly squeezed lime juice (to taste)
For the broccoli:
2 cups broccoli florets
2 teaspoons olive oil
Kosher salt and freshly ground black pepper, to taste
To serve:
2 small or 3 larger pieces of fresh baguette, sliced horizontally but with a hinge on one side
Fresh cilantro
Jalapeño or Fresno chile, thinly sliced
Directions
For the pickled veggies: Add the carrot ribbons and sliced Daikon radish to a sealable jar or container. In a small bowl or measuring cup, mix together the vinegar, water, sugar, and salt until combined. Pour the mixture over the vegetables, stir, and set aside to pickle for 30 minutes.
For the tofu: In a small bowl or measuring cup, make a marinade by whisking together the tamari, lime juice, maple syrup, five-spice powder, chile flakes, and fresh ginger. Place the sliced tofu in a single layer in a shallow dish and pour the marinade over it, making sure to coat each piece. Allow the tofu to marinade for 30 minutes, flipping the tofu over 2-3 times during this time so that it can absorb the mixture evenly.
While the veggies are pickling and the tofu marinades, pre-heat the oven to 425°F.
For the mayo: Whisk together the vegan mayo, 1 tablespoon of the Sriracha, and ½ teaspoon of the lime juice. Taste and adjust quantities if desired, adding another ½ tablespoon Sriracha and ½ teaspoon lime juice for a more Sriracha-y version.
For the broccoli: Toss the broccoli florets with olive oil, then spread them out onto a large baking sheet. Sprinkle a bit of Kosher salt and freshly ground pepper, then transfer to the oven to bake until the florets are lightly charred/browned, about 15-17 minutes.
Meanwhile, cook the tofu on the stovetop. Heat some oil in a grill pan (enough to coat) over medium heat. Add the marinated tofu slices and cook until lightly grilled, about 3-4 minutes per side. After flipping, drizzle on any remaining marinade over the tofu as it cooks.
To assemble the sandwiches, spread some Sriracha mayo onto the baguettes, then layer on the seared tofu, charred broccoli, quick-pickled veggies, fresh jalapeño or Fresno chile slices, and a generous amount of cilantro. Serve immediately.
Notes:
*For best results, I recommend using a brand of very firm tofu that isn’t too watery.
**To press the tofu without a tofu press, place a block of tofu between two flat plates and place a heavy object on top (such as a cast iron skillet or ceramic bowl) to drain the excess water out of the tofu. (Just be mindful that as the tofu drains, the heavy item could shift, so I recommend doing this somewhere you can stabilize the weight, like against the corner of two walls.) After 20 minutes, discard excess water and pat the tofu dry.
I hope you love my plant-packed interpretation of the delicious Vietnamese classic! I’d love to hear from you if you try it - please drop a comment/review below and tag me when you show off your beautiful loaded Banh Mi on Instagram (@teostinykitchen)!