Banh Mi-Inspired Tofu Sandwiches
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This play on a Banh Mi is the perfect vegan lunch or dinner for anyone who loves to plan ahead! Using our Zwilling Fresh & Save Vacuum Food Storage System glass container and bag, we’re able to marinate tofu in a flavorful mixture of soy and ginger, as well as quick pickle carrots and cucumber with only a splash of rice wine vinegar and some salt and sugar. The best part is since you create an airtight seal, you can let the tofu and pickles sit in the fridge for days to marinate, extending the power of your meal prep. Then when it’s go time, simply sear the tofu and build your sandwiches with spicy vegan mayo and tons of fresh herbs. 

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Prep time 25mins
Cook time 15mins
Serves or Makes: 4
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  • We Recommend

    Add any leftover tofu to the Zwilling Fresh and Save Vacuum Food Storage System to keep it moist and flavorful!

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For the Marinated Tofu


  • 14 ounces extra firm tofu, pressed dry with paper towels and sliced ¼ inch thick
  • 1/ 4 cup soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons granulated sugar
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 scallion, minced
  • 1 (1-inch) piece fresh ginger, peeled and minced
  • Vegetable oil, as needed

For the Pickled Vegetables


  • 2 medium carrots, peeled and thinly sliced lengthwise
  • 1/ 2 English cucumber, thinly sliced
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon granulated sugar

For the Sandwich


  • 1/ 4 cup vegan mayonnaise
  • 2 tablespoons sambal oelek
  • 1 baguette, halved lengthwise and lightly toasted
  • 1/ 3 cup mint leaves
  • 1/ 3 cup cilantro leaves


  • Step 1

    Place the tofu in the Zwilling Fresh and Save glass container.

  • Step 2

    In a small bowl, whisk together the soy sauce, vinegar, sugar, sesame oil, garlic, scallion, and ginger. Pour over the tofu and seal according to the manufacturer's directions. Let marinate in the refrigerator overnight and up to 4 days.

  • Step 3

    Meanwhile, in a Zwilling Fresh and Save bag, combine the carrots, cucumber, rice wine vinegar, salt, and sugar. Seal according to the manufacturer's directions and refrigerate for at least 4 hours and up to 4 days.

  • Step 4

    When ready to assemble, heat a thin layer of oil in a nonstick skillet over medium-high heat. Working in batches and adding oil as needed, cook the marinated tofu, flipping once, until golden, 1 to 2 minutes per side. Transfer to a plate.

  • Step 5

    In a small bowl, stir together the vegan mayonnaise and sambal until smooth. Spread in an even layer over the baguette. Shingle the tofu on the baguette, then top with pickles, mint, and cilantro. Close and slice into 4 sandwiches, then serve.