Banh Mi


  • 1/2 cup white sugar
  • 1 cup white vinegar
  • 1 tbsp. salt
  • 1 cup water
  • 1 cup carrots, sliced in thin strips
  • 1/3 cup Wildwood® zesty garlic aioli
  • 1 tbsp. Sambal
  • 1 baguette
  • 1 pkg. Wildwood® Royal Thai Baked Tofu, sliced thin
  • 1 cup cucumber, sliced in thin strips
  • 1/2 cup cilantro, leaves picked


  1. In a small pot, add sugar, white vinegar, salt and water. Over medium flame, heat until sugar is dissolved. Add carrots, bring to a boil and turn off. Let cool in liquid.
  2. In a small bowl, mix zesty garlic aioli and sambal together.
  3. Slice baguette lengthwise and cut into four equal pieces.
  4. To assemble, spread aioli mixture on bottom piece of baguette. Next, layer on sliced tofu (about 6 slices each), then add cucumber and carrot and top with cilantro leaves.
  5. Serve Immediately.

Yield: 4 servings

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