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Tofu Banh Mi

In celebration of the international culture at Macrina, we added a French-inspired Vietnamese sandwich to our menu. In our cafés, we rotate between offering flank steak, pork loin, chicken or tofu Banh Mi sandwiches. For this recipe we are highlighting the tofu version but a favorite meat or the traditional roasted pork could be substituted. Crisp flavors and the crunch of slaw make this an unforgettable sandwich. I recommend serving at room temperature.



  • Makes 4 half sandwiches

  • 1 pound firm tofu
  • 1/2 cup soy sauce
  • 1 tablespoon canola oil
  • 1 tablespoon sesame oil
  • 1/4 cup unseasoned rice wine vinegar, divided
  • 1-1/2 teaspoons Sriracha, divided
  • 1/3 head green cabbage, thinly sliced (approximately 2 cups)
  • 2 medium carrots, grated (approximately 1 cup)
  • 1/4 medium sweet onion, thinly sliced
  • 1/2 cup cilantro, coarsely chopped
  • 1 teaspoon sugar
  • 2 large eggs yolks
  • 1/2 teaspoon Dijon-style mustard
  • 1/2 teaspoon garlic, finely chopped
  • 1 tablespoon fresh ginger, finely minced
  • 2 tablespoons fresh lemon juice
  • 1 cup canola oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne
  • 1 medium cucumber, sliced thinly
  • 2 Giuseppe Paninis


Drain tofu and cut in 1/4” slices. Lay out in a 9” x 5” Pyrex pan.

In a small bowl, combine the soy sauce, canola and sesame oil, 2 tablespoons rice wine vinegar and 1/2 teaspoon Sriracha. Pour over the tofu. Be sure all surfaces are coated with the sauce. Cover and marinate for two hours or up to one day.

To make the vegetable slaw, toss the cabbage, carrots, onion, cilantro, remaining 2 tablespoons of rice wine vinegar, remaining teaspoon of Sriracha and sugar in a medium bowl. Set aside.

To make the ginger aioli, whisk the egg yolks, mustard, garlic, ginger and lemon juice in a medium bowl to thoroughly combine. Add the canola oil in a slow stream while whisking vigorously to emulsify. When the mixture is fairly thick, season with the salt and cayenne.

To assemble the sandwich, cut each Giuseppe Panini in half horizontally, keeping a hinge on the back of the roll. Spread each side of bread with the ginger aioli. Layer 2 slices of marinated tofu on each sandwich, top with the vegetable slaw and sliced cucumbers. We recommend cutting each sandwich in half and serving with a mixed green salad or thin crispy french fries. Enjoy!

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