YIELD: 1 sandwich, 2 servings | TIME: 55 minutes | ACTIVE TIME: 10 minutes
Hong Kong Tofu Banh Mi

Hong Kong Tofu Banh Mi


  • 14 oz extra firm tofu, cut into 8 thick slices
  • 1 large baguette
  • ¼ cup This Little Goat went to Hong Kong
  • 2 tablespoons brown sugar
  • 2 jalapeños, thinly sliced
  • ¼ cup cilantro, roughly chopped
  • ¼ cup pickled daikon and carrot (do chua), optional
  • 4 tablespoons Kewpie mayo


  1. In a shallow dish, combine This Little Goat Hong Kong Sauce and brown sugar. Place the tofu slices in the marinade, ensuring they are well coated. Allow the tofu to marinate for a minimum of 30 minutes, allowing the flavors to infuse.
  2. Preheat the air fryer to 375°F (190°C).
  3. Once the tofu has marinated, place the slices in the preheated air fryer. Cook the tofu for approximately 15 minutes or until it turns golden brown and develops a crispy texture around the edges.
  4. While the tofu is cooking, set aside 2 tablespoons of the tofu marinade. Mix the reserved marinade with Kewpie mayo to create a flavorful Hong Kong mayo mixture.
  5. Cut the baguette lengthwise, creating a space for the delicious fillings. Slather the inside of the baguette with the Hong Kong mayo mixture, ensuring even coverage.
  6. Layer the chopped cilantro, cooked tofu slices, thinly sliced jalapenos, and do chua (if using) on top of the mayo-slathered baguette.
  7. Close the baguette, pressing gently to ensure all the tasty components are held together.
  8. Now it's time to enjoy the delightful Hong Kong Tofu Banh Mi. Take a big bite and savor the combination of crispy tofu, tangy and slightly sweet Hong Kong sauce, spicy jalapenos, and refreshing cilantro. The optional addition of do chua provides a lovely crunch and tangy flavor.

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