tofu belongs in a sandwich

my tofu sando recipe and why I love sandwiches

I’ve always been a sandwich person. Growing up, there were three in regular rotation: peanut butter and jelly (taken from separate jars, Smucker’s Goober, in my opinion, was an abomination); ham and cheese, always made with Pure Foods ham and a little too much mayonnaise; and egg salad, which, inexplicably, we’d only eat on roadtrips. These were my gateway sandwiches and, like a lot of people, my first forays into food preparation and food autonomy. Because nothing could be easier than taking two pieces of bread, slathering on some peanut butter and jam, and calling it a day.

I’m not sure when the affinity turned into obsession, though one memory does stick out. I must’ve been around 14 or 15, eating a toasted PB&J, when I was struck by how the simple act of toasting the bread had teased out flavors I hadn’t noticed before and how the bread’s texture made the experience more enjoyable. I think that’s really when I started appreciating food in a new way—no longer just as fuel but as a vehicle for discovery, expression, and experimentation. It also made me realize how empowering it can be to feed yourself.

Nothing brought me more joy than setting down a sandwich I’d just made in front of the TV before watching a show or a movie. The ritual made me giddy, and I’d relish those few brief seconds before pressing play and digging in. It was also those kinds of moments that made me appreciate eating alone.

In 2010, I loved sandwiches so much I began a blog project called A Sandwich A Day. Though it was short-lived, managing only two posts, you get the idea. I would’ve eaten a sandwich every meal if I could’ve.

When I stopped eating meat in 2017, our second year of living in Hanoi, my sandwich options dwindled considerably. I no longer ate them as often as a result, unable to find a suitable filling that would satisfy my former deli meat-loving heart. Though Hanoi is replete with vegetarian eateries, there’s a real dearth of good veggie banh mi. And while banh mi stalls usually offer a veggie option, usually egg or just the veggie fillings, they don’t really hit the spot like I want them to. So you can imagine my delight when I discovered the Christina at Hanoi Sandwich House.

The Christina is, for all intents and purposes, a pretty straightforward tofu banh mi. Marinated tofu, đo chua (pickled carrots and radish), thinly sliced cucumber, cilantro, and sriracha mayo. Very much a case of the whole being greater than the sum of its parts. It was a treat whenever I got to order one, and I miss it every day. When I returned to Hanoi in October 2022 for a visit, I had it three times during a 10-day trip and regret not having it more.

Last year, I took on the quest to replicate it, or at least get as close to its essence as I could. There was just one significant hurdle: a big part of what I loved about it was the bread. If you’ve ever had a Vietnamese baguette, you’d know that they are on an entirely different level than your regular French baguette. They’re light, crusty, chewy—perfect in every way, and of course next-to-impossible to find in Manila.

So in the spirit of accessibility and convenience, I went with regular sliced wheat bread, and instead, focused on getting the fillings right. It took months of attempts, but I’ve finally settled on a recipe I’m pretty darn happy with and one I’d be more than glad to eat on a weekly basis.

the recipe

Ingredients:

Half a block of tofu

Knorr or Maggi seasoning

smoked paprika

1 carrot

rice or apple cider vinegar

brown sugar

1 bunch of cilantro

2 romaine leaves

kewpie mayo mixed with sriracha

two slices of well-toasted wheat bread

Directions:

The night before you decide to make this, you’ll need to do two things: marinate the tofu and pickle the carrots.

For the pickled carrot : cut the carrot in half and julienne it so that you get thin, matchstick-like strips. Place the strips in a bowl then add 1 tsp kosher salt, 1 tsbp brown sugar, toss to combine, then add 1/4 cup rice or apple cider vinegar. Keep refrigerated until it’s time to assemble the sandwich.

For the tofu: cut the block into planks, about 1/4 of an inch thick and 1-1.25~ inch wide. Pat dry and lay them out in a reusable container. Shake some Knorr/Maggi seasoning onto both sides of each plank then sprinkle some smoked paprika onto both sides. Keep in the fridge until the next day.

The next day: Take the marinated tofu and lay them out onto a parchment-lined baking tray, pour 1/2 tsp of olive oil on each so that they brown nicely and bake for 25-30 mins at around 180-200 °C, flipping once in between, around 15 minutes in.

Assemble the sandwich: Toast the bread, spread both inner sides generously with sriracha mayo then layer accordingly: tofu (about 4-5 planks), pickled carrot, a handful of cilantro, romaine. Cut the sandwich into triangles (because triangles just taste better) and enjoy!

Let me know if you end up trying this recipe! Would love to hear your feedback. 🖤