Vietnamese-Inspired Grilled Lemongrass Tofu Banh Mi Wrap
A vibrant vegetarian banh mi wrap with lemongrass-marinated grilled tofu, pickled vegetables, and fresh herbs wrapped in a soft baguette. This vietnamese-inspired vegetarian (vegetarian) ready in about 50 minutes pairs finely minced lemongrass stalks, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 14 oz block, pressed and sliced into 1/2-inch slabs firm tofu
- 2, finely minced lemongrass stalks
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 2, minced garlic cloves
- 1 tbsp vegetable oil
- 1 medium, julienned carrot
- 1/2 cup julienned daikon radish
- 1/2 cup rice vinegar
- 1/2 cup water
- 1 tsp salt
- 2 tbsp sugar
- 1/2, thinly sliced cucumber
- 1/4 cup fresh cilantro leaves
- 1 small, thinly sliced jalapeño
- 2, split lengthwise baguette or sandwich rolls
Instructions
- Step 1: In a bowl, combine 2 tbsp finely minced lemongrass, 2 tbsp soy sauce, 1 tbsp brown sugar, 2 minced garlic cloves, and 1 tbsp vegetable oil. Add 14 oz pressed and sliced tofu slabs and marinate for at least 30 minutes.
- Step 2: Meanwhile, prepare quick pickles by mixing 1/2 cup rice vinegar, 1/2 cup water, 1 tsp salt, and 2 tbsp sugar until dissolved. Add 1 medium julienned carrot and 1/2 cup julienned daikon radish, letting them soak for 20 minutes.
- Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). Grill marinated tofu slices for 3-4 minutes per side until grill marks appear and tofu is heated through.
- Step 4: To assemble each banh mi, layer grilled tofu, drained pickled vegetables, 1/2 thinly sliced cucumber, 2 tbsp fresh cilantro leaves, and jalapeño slices inside each baguette or sandwich roll.
- Step 5: Serve immediately, enjoying the balance of savory, tangy, and fresh flavors in this vegetarian Vietnamese-inspired wrap.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vietnamese-Inspired Grilled Lemongrass Tofu Banh Mi Wrap take to make?
Total time is about 50 minutes (40 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vietnamese-Inspired Grilled Lemongrass Tofu Banh Mi Wrap?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.
Can I substitute ingredients in Vietnamese-Inspired Grilled Lemongrass Tofu Banh Mi Wrap?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vietnamese-Inspired Grilled Lemongrass Tofu Banh Mi Wrap for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Vietnamese-Inspired Grilled Lemongrass Tofu Banh Mi Wrap vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
