Banh mi is a sandwich traditionally grilled meat served in an airy and crispy baguette with pickled veggies, cilantro, and mayonnaise. Inspired by this Vietnamese delight, this bowl is full of smoky BBQ flavour that pairs perfectly with bright, crisp, and fresh veggies. A veggie-forward meal to try on #meatlessmonday!
Toppings (optional): cilantro, extra Smokin’ BBQ Sauce
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Trim carrots. Using a peeler, remove skin, then peel carrots into thin ribbons. Thinly slice onion. Place carrots and onion in 4-Cup Prep Bowl or individual glass jars.
- In a glass measuring cup with spout, combine boiling water and vinegar. Pour over carrots and onion, completely covering with liquid. Transfer to the fridge to chill. If you have time, let chill at least 30 min or prep 1–2 days before using.
- Drain tofu. With a paper towel or clean kitchen towel, gently press out as much liquid as you can. Slice each block into 1⁄2" cubes. Toss with salt, pepper, and corn starch.
- In a large non-stick or cast-iron pan, heat oil over medium-high heat. Add tofu; fry, stirring and flipping occasionally, until golden and crisp on all sides, 7–8 min. If your pan is small, do this in two batches.
- Julienne cucumber. Divide cucumber and leafy greens between four bowls.
- Remove tofu from heat. Add BBQ sauce; stir to coat. Arrange tofu and quick pickled veggies in bowls. Add toppings, if desired.
To streamline prep, make the barbecue sauce and pickled veggies 1–2 days before using.
Prep the quick pickled veggies ahead of time—they keep well in the fridge and are great to add to your meals all week. Add to sandwiches, tacos, or wraps for tang and crunch!
Try quick pickling daikon. It’s a white, mild-flavoured radish that’s shaped like a really large carrot. Give it a quick peel, then pickle. It’s often in banh mi sandwiches.
If you have time, layer paper towel around your blocks of tofu. Place heavy items—cutting board, cookbooks, or bowls—on top to weigh down tofu and remove extra liquid. Let sit 20 min. Alternatively, look for already pressed tofu (it will be vacuumed packed, with no liquid in it) at the grocery store.
Season tofu with your choice Epicure Seasoning or Dip Mixes.
Serve with a thick slice of baguette.
Per serving: Calories 300, Fat 16 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 260 mg, Carbohydrate 23 g (Fiber 6 g, Sugars 9 g), Protein 18 g.
20 min
4 servings
$1.82/servingToppings (optional): cilantro, extra Smokin’ BBQ Sauce
20 min4 servings$1.82/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Trim carrots. Using a peeler, remove skin, then peel carrots into thin ribbons. Thinly slice onion. Place carrots and onion in 4-Cup Prep Bowl or individual glass jars.
- In a glass measuring cup with spout, combine boiling water and vinegar. Pour over carrots and onion, completely covering with liquid. Transfer to the fridge to chill. If you have time, let chill at least 30 min or prep 1–2 days before using.
- Drain tofu. With a paper towel or clean kitchen towel, gently press out as much liquid as you can. Slice each block into 1⁄2" cubes. Toss with salt, pepper, and corn starch.
- In a large non-stick or cast-iron pan, heat oil over medium-high heat. Add tofu; fry, stirring and flipping occasionally, until golden and crisp on all sides, 7–8 min. If your pan is small, do this in two batches.
- Julienne cucumber. Divide cucumber and leafy greens between four bowls.
- Remove tofu from heat. Add BBQ sauce; stir to coat. Arrange tofu and quick pickled veggies in bowls. Add toppings, if desired.
To streamline prep, make the barbecue sauce and pickled veggies 1–2 days before using.
Prep the quick pickled veggies ahead of time—they keep well in the fridge and are great to add to your meals all week. Add to sandwiches, tacos, or wraps for tang and crunch!
Try quick pickling daikon. It’s a white, mild-flavoured radish that’s shaped like a really large carrot. Give it a quick peel, then pickle. It’s often in banh mi sandwiches.
If you have time, layer paper towel around your blocks of tofu. Place heavy items—cutting board, cookbooks, or bowls—on top to weigh down tofu and remove extra liquid. Let sit 20 min. Alternatively, look for already pressed tofu (it will be vacuumed packed, with no liquid in it) at the grocery store.
Season tofu with your choice Epicure Seasoning or Dip Mixes.
Serve with a thick slice of baguette.
Per serving: Calories 300, Fat 16 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 260 mg, Carbohydrate 23 g (Fiber 6 g, Sugars 9 g), Protein 18 g.
