Banh Mi Tacos pack a flavor punch with salt and pepper tofu, fried eggs, quick pickled veggies, and delicious sauces. The name is a misnomer though since we’ve swapped the classic French bread for a tortilla.
I adore banh mi sandwiches, the combo of crusty bread with crispy fillings and savory sauces is one of my favorite foods. But sometimes I don’t want to eat that much bread, but I still have a craving for those delicious flavors. Insert the banh mi taco. All the flavor of the sandwich wrapped up in a tasty tortilla.
Techniques for Perfect Banh Mi Tacos
- Quick pickling the veggies adds extra flavor.
- Kewpie mayo has a closer flavor to classic Vietnamese mayo than what you would normally buy at the store and saves you the work of making your own mayo.
- Adding a corn starch layer to the tofu helps it crisp up perfectly.
Southern & Modern Tacos
- 8 Eggs
- 1 14 ounce block extra firm tofu, sliced into 8 slices
- 1 carrot
- 2 radishes
- 1 baby cucumber
- 1 jalapeño
- 1 bunch cilantro, stems removed and discarded
- 1/2 cup soy sauce
- 1/4 cup sugar
- 2 tablespoons corn starch
- Vegetable oil
- coarse salt
- freshly ground black pepper
- 8 tortillas
- Kewpie mayo
- Quick Pickled Veggies: Slice carrot, & cucumber thinly into ribbons using a vegetable peeler or mandolin. Slice radishes thinly. In a shallow dish, place sliced carrot, radish, and baby cucumbers with 1/2 cup white vinegar, 1/2 cup water, 1 teaspoon salt. Press veggies down so they are covered with pickling liquid. Leave to pickle while you prepare the rest of the meal.
- Press the tofu: Place the slices of tofu on a plate with a paper towel between each slice. Balance a salad plate on top to squeeze the liquid out of the tofu. Let it sit like that until time to fry.
- Sweet soy glaze: In a small pot, add 1/2 cup soy sauce and 1 tablespoon sugar. Cook over medium low heat until thickened, stirring frequently.
- Tortillas: Heat a medium skillet over medium heat, brush tortillas with vegetable oil and fry until lightly browned on each side. Cover stack of cooked tortillas with a damp paper towel. If the tortillas cool down before serving, you can microwave the stack for about 30 seconds to reheat.
- Fried tofu: Add 1 cup vegetable oil to a medium skillet and heat over medium heat (I just used the tortilla skillet). In a small bowl, stir together 2 tablespoons corn starch, 2 teaspoons salt, and 2 teaspoons pepper. Dip tofu slices into corn starch mixture and then place directly into the hot oil. Tofu should sizzle immediately, but oil should not smoke. Once tofu is lightly golden on the bottom side, flip the tofu and fry the other side. Once golden on both sides, drain on a paper towel lined plate.
- Fried eggs: Crack eggs into separate ramekins and season with salt and pepper. In the same skillet that you fried the tofu in, gently pour the eggs separately into the oil. Spoon the hot oil over the top of the eggs several times to cook the white, cook until edges are crispy and whites are firm.
- To serve: Place 1 piece of tofu on tortilla. Top with 1 fried egg, pickled veggies, jalapenos and drizzle with sweet soy glaze, Kewpie mayo, and sriracha.
Amount Per Serving: Calories: 345Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 187mgSodium: 1290mgCarbohydrates: 38gFiber: 3gSugar: 7gProtein: 17g
Nutrition information isn’t always accurate.