Our breadless Tofu Cucumber Banh Mi has about 1/3 the calories and sodium than your average traditional Banh Mi. By using cucumber slices instead of bread, we're adding fresh, bright flavor and a bit of extra crunch. It's gluten free too!
Course Main Course
Prep Time 15 minutesminutes
Cook Time 2 minutesminutes
holding time 12 hourshours
Servings 4(click to scale)
Calories 190kcal
Ingredients
Tofu
1lbextra firm tofu
1/4tspfresh garlic minced
1/2tspsalt
1/4tspground black pepper
2 1/4tspfresh lime juice
1Tbspfresh cilantrochopped
1/2Tbspcanola oil
Pickled Carrot and Daikon
2 1/2ozfresh carrotjulienned
2 1/2ozdaikon radishcut into matchsticks
1/8tspsalt
1Tbspgranulated sugar
2Tbspwarm water
3Tbspwhite vinegar
Sandwich
1eachfresh English cucumbers
1 1/2tspsriracha
1/4cuplight mayonnaise
1ozfresh cilantro
Instructions
Cut tofu in half lengthwise. Press tofu between two baking sheets, overnight if possible, or for at least 2 hours.
Whisk together garlic, salt, pepper, lime juice, and cilantro. Pour over tofu and marinate at least 1 hour. Spray grill with cooking spray. Grill tofu halves until marked, about 1 minute on each side. Cut tofu into 1-inch cubes.
Toss carrot and daikon with salt. Place in mesh strainer and allow to sit for 3 minutes, tossing occasionally to help rid excess water. Place carrot and daikon in a non-reactive container. Whisk together warm water and sugar until sugar is dissolved. Stir in vinegar. Pour pickling liquid over carrots and daikon and marinate overnight. Drain.
Cut cucumbers in half lengthwise and then again widthwise. Use spoon to scrape seeds from cucumber, creating a boat. Use a vegetable peeler to strip a peel off of the bottom of each cucumber boat so that they sit flat.
In a small bowl, make sriracha mayo by combining sriracha with light mayonnaise. Chill.
Top each ¼ cucumber “open faced sandwich” with: 3 oz cilantro lime tofu, 1 tbsp Sriracha mayo, ¼ cup pickled carrot and daikon, and a few cilantro sprigs.