Spicy Peanut Tofu Banh Mi

Loaded with fresh ingredients and delicious peanut sauce, this Asian-inspired vegetarian sandwich is bursting with flavour.

  • Cooking time: 3 minutes
  • Baking time: 25 minutes
  • Makes: 4 servings


Quick pickled red onion and carrots

⅓ cup (75mL) each white vinegar and water
1 tbsp (15 mL) granulated sugar
1 tsp (5 mL) salt
⅓ cup (75 mL) very thinly sliced red onion
⅓ cup (75 mL) matchstick-sized pieces of carrot


2 tbsp (30 mL) peanut butter
1 tbsp (15 mL) rice vinegar
2 tsp (10 mL) sesame oil
1 tbsp (15 mL) finely grated ginger
¼ tsp (1 mL) salt
12 oz (350 g) extra-firm tofu


¼ cup (60 mL) mayo
4 tsp (20 mL) hoisin sauce
Hot sauce, to taste
1 cup (250 mL) bagged broccoli or kale slaw
2 tbsp (30 mL) chopped peanuts
4 small panini-style buns, each measuring about 5 inches (12.5 cm)
Sprigs of cilantro


In a small saucepan, bring vinegar, water, sugar and salt to a boil. Remove from heat. Stir in onions and carrots, pressing to make sure vegetables are submerged in liquid. Let stand, stirring occasionally, while you prepare remaining ingredients.

Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. In a medium bowl, stir peanut butter with rice vinegar, oil, ginger and salt. Drain liquid from tofu and pat dry. Cut into cubes about ¾-inch (2-cm). Add to peanut butter mixture and stir to coat. Turn onto baking sheet. Bake 25 minutes.

Stir mayo with hoisin and hot sauce. Drain onions and carrots once tofu is baked. Stir pickled vegetables with slaw and peanuts. Cut buns in half and scoop out some of the bread from top half of buns. Spread both sides of each bun with mayo mixture. Layer tofu, followed by slaw mixture and cilantro, then top half of bun.

 Skip the buns and serve the tofu and vegetables over rice, instead.


Per 1 sandwich: 530 calories, 27 g fat (4 g saturated fat, 0.1 g trans fat), 30 mg cholesterol, 1420 mg sodium, 56 g carbohydrate, 4 g fibre, 11 g sugars, 17 g protein