Banh Mi Panzanella Recipe

By
Morgan Eisenberg
Morgan Eisenberg is a contributing writer at Serious Eats.
Morgan Eisenberg
Morgan Eisenberg is a creative blogger at Host the Toast. She has an absolute obsession over all things edible.
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Updated August 25, 2020
20150530-Banh-Mi-Panzanella-Dressed-Morgan-Eisenberg.jpg
The flavors of banh mi in panzanella form. . Morgan Eisenberg

Why It Works

  • Pressing tofu with paper towels removes moisture, allowing a good sear later.
  • Stirring rice vinegar into the chili mayo adds tang and also gives it a loose enough consistency for drizzling.

The classic flavors of Vietnamese banh mi sandwiches are reworked into the form of Italian panzanella, a salad designed to make stale bread delicious again. This version features pickled and fresh vegetables, lemongrass-marinated tofu, and two sauces that deliver spicy, sweet, and savory flavors.

Recipe Details

Banh Mi Panzanella Recipe

Active 60 mins
Total 90 mins
Serves 4 to 8 servings

Ingredients

For the Tofu:

  • 1 pound extra-firm tofu, cut into 1-inch cubes and carefully dried (see note)

  • 2 tablespoons minced lemongrass

  • 2 tablespoons low-sodium soy sauce

  • 2 tablespoons honey

  • 2 tablespoons Asian fish sauce

  • 1 tablespoon vegetable or canola oil

For the Hoisin-Honey Sauce:

  • 1 tablespoon hoisin sauce

  • 1 tablespoon rice wine vinegar

  • 1 tablespoon honey

  • 1/2 tablespoon toasted sesame oil

  • 1/2 tablespoon low-sodium soy sauce

For the Chili Mayo:

  • 1/4 cup mayonnaise

  • 3 tablespoons sriracha

  • 1 tablespoon rice wine vinegar

For the Salad:

  • 1/2 stale French baguette loaf (see note), cubed

  • 1 cucumber, thinly sliced crosswise

  • 2 jalapeños, stemmed, seeded, and thinly sliced crosswise

  • 1/3 cup cilantro leaves and tender stems

  • 1 recipe Vietnamese Pickled Carrots and Daikon (do chua)

Directions

  1. For the Tofu: Transfer tofu to a large zipper-lock freezer bag. In a small bowl, whisk together lemongrass, soy sauce, honey, and fish sauce. Pour marinade over tofu, press out all air from the bag, seal, and refrigerate for at least 30 minutes or overnight, turning once halfway through marinating time.

  2. Drain tofu and pat dry with paper towels. In a large nonstick skillet, heat oil over medium-high heat until shimmering. Add tofu and cook, turning, until crispy. Set aside.

  3. Meanwhile, for the Hoisin-Honey Sauce: In a medium bowl, whisk together hoisin, rice wine vinegar, honey, sesame oil, and soy sauce. Set aside or refrigerate until ready to use.

  4. For the Chili Mayo: In a medium bowl, whisk together mayonnaise, Sriracha, and rice wine vinegar. Set aside or refrigerate until ready to use.

  5. For the Salad: In a large bowl, combine tofu, bread, cucumber, jalapeños, cilantro, and drained pickled vegetables. Drizzle with hoisin-honey sauce and toss again to coat. Transfer salad to serving plate, drizzle with chili mayo and serve.

Notes

To dry tofu, line a rimmed baking sheet with paper towels. Place tofu cubes on top in a single layer. Cover with another layer of paper towels and press gently to remove excess moisture. If using fresh bread instead of stale, cut into cubes and bake at 300°F until firm and lightly browned, about 20 minutes.

This Recipe Appears In

Nutrition Facts (per serving)
199Calories
9gFat
26gCarbs
5gProtein
×
Nutrition Facts
Servings: 4 to 8
Amount per serving
Calories199
% Daily Value*
Total Fat 9g11%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 906mg39%
Total Carbohydrate 26g10%
Dietary Fiber 2g7%
Total Sugars 11g
Protein 5g
Vitamin C 12mg59%
Calcium 48mg4%
Iron 2mg11%
Potassium 310mg7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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