Tofu Bánh Mì with Sesame-Roasted Brussels Sprouts

Tofu Bánh Mì

with Sesame-Roasted Brussels Sprouts

45 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

In this take on the beloved Vietnamese sandwich, toasted baguettes are piled high with bites of roasted tofu (tossed in a rich black bean-chile and ponzu glaze), tangy pickled vegetables, and a spicy sambal mayo for a layer of deliciously sweet heat.
CLICK FOR RECIPE CARD

Get Plans

Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Tofu Bánh Mì with Sesame-Roasted Brussels Sprouts
Title
  • 14 oz Firm Tofu
  • 2 Small Baguettes
  • 1 Persian Cucumber
  • 6 oz Carrots
  • 1 clove Garlic
  • ½ lb Brussels Sprouts
  • 2 Tbsps Rice Vinegar
  • 1 Tbsp Sugar
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Honey
  • 1 Tbsp Sambal Oelek
  • 3 Tbsps Savory Black Bean-Chile Sauce
  • 1 Tbsp Vegetarian Ponzu Sauce
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
time-saving
tips & techniques
How To: Prepare Brussels Sprouts
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Press the tofu & make the glaze
1 Press the tofu & make the glaze

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Drain the tofu, then place on a paper towel-lined plate. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a large bowl, combine the garlic paste, honey (kneading the packet before opening), ponzu sauce, and black bean-chile sauce; whisk to thoroughly combine.

Prepare & roast the brussels sprouts
2 Prepare & roast the brussels sprouts

Meanwhile, wash and dry the fresh produce. Line two sheet pans with foil. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Transfer to one sheet pan; drizzle with the sesame oil and season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven.

Roast & dress the tofu
3 Roast & dress the tofu

Using your hands, break the pressed tofu into bite-sized pieces. Transfer to the remaining sheet pan; drizzle with olive oil and season with the togarashi. Carefully toss to coat (the pieces may crumble). Roast 24 to 26 minutes, or until slightly crispy. Remove from oven. Carefully transfer to the bowl of glaze; toss to coat.

Prepare the remaining ingredients
4 Prepare the remaining ingredients

Meanwhile, thinly slice the cucumber into rounds. Peel the carrots; grate on the large side of a box grater. Halve the baguettes. In a bowl, combine the mayonnaise and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Taste, then season with salt and pepper if desired.

Pickle the vegetables
5 Pickle the vegetables

In a medium heatproof bowl, combine the cucumber rounds and grated carrots. In a small pot, combine the vinegar, sugar, and 1/3 cup of water. Season with salt and pepper. Heat to boiling on high. Once boiling, transfer to the bowl of prepared cucumber and carrots. Set aside to cool, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Toast the baguettes & serve your dish
6 Toast the baguettes & serve your dish

Meanwhile, place the halved baguettes, cut side up, on the other side of the sheet pan of partially roasted brussels sprouts. Drizzle with olive oil and season with salt and pepper. Toast in the oven 5 to 7 minutes, or until the edges are lightly browned and the brussels sprouts are tender when pierced with a fork. Remove from the oven. Transfer the toasted baguettes to a work surface. Assemble the bánh mì using the toasted baguettes, sambal mayo, dressed tofu, and as much of the pickled vegetables as you’d like (discarding any liquid). Serve the bánh mì with the roasted brussels sprouts on the side. Enjoy!

Tips from Home Chefs

Get Plans

Tofu Bánh Mì

Press the tofu & make the glaze
1 Press the tofu & make the glaze

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Drain the tofu, then place on a paper towel-lined plate. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a large bowl, combine the garlic paste, honey (kneading the packet before opening), ponzu sauce, and black bean-chile sauce; whisk to thoroughly combine.

2 Prepare & roast the brussels sprouts

Meanwhile, wash and dry the fresh produce. Line two sheet pans with foil. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Transfer to one sheet pan; drizzle with the sesame oil and season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven.

Prepare & roast the brussels sprouts
Roast & dress the tofu
3 Roast & dress the tofu

Using your hands, break the pressed tofu into bite-sized pieces. Transfer to the remaining sheet pan; drizzle with olive oil and season with the togarashi. Carefully toss to coat (the pieces may crumble). Roast 24 to 26 minutes, or until slightly crispy. Remove from oven. Carefully transfer to the bowl of glaze; toss to coat.

4 Prepare the remaining ingredients

Meanwhile, thinly slice the cucumber into rounds. Peel the carrots; grate on the large side of a box grater. Halve the baguettes. In a bowl, combine the mayonnaise and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Taste, then season with salt and pepper if desired.

Prepare the remaining ingredients
Pickle the vegetables
5 Pickle the vegetables

In a medium heatproof bowl, combine the cucumber rounds and grated carrots. In a small pot, combine the vinegar, sugar, and 1/3 cup of water. Season with salt and pepper. Heat to boiling on high. Once boiling, transfer to the bowl of prepared cucumber and carrots. Set aside to cool, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

6 Toast the baguettes & serve your dish

Meanwhile, place the halved baguettes, cut side up, on the other side of the sheet pan of partially roasted brussels sprouts. Drizzle with olive oil and season with salt and pepper. Toast in the oven 5 to 7 minutes, or until the edges are lightly browned and the brussels sprouts are tender when pierced with a fork. Remove from the oven. Transfer the toasted baguettes to a work surface. Assemble the bánh mì using the toasted baguettes, sambal mayo, dressed tofu, and as much of the pickled vegetables as you’d like (discarding any liquid). Serve the bánh mì with the roasted brussels sprouts on the side. Enjoy!

Toast the baguettes & serve your dish
Browse Steps
1 of 6