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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Blue Apron🔄 Availability checked weekly
🧾 Diet fit
Based on this meal's macros per serving
✕ Under 500 cal
Allergens & dietary
Contains Allergens are not itemized by this provider, check the package label before cooking.
Dietary✓ Vegetarian
Details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen free and trace cross contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
12 oz Extra Firm Tofu
2 each Small Baguettes
8 oz Broccoli
2 each Persian Cucumbers
6 oz Carrots
4 tbsp Rice Vinegar
2 clove Garlic
1 tbsp Sugar
2 tbsp Mayonnaise
1 tbsp Sambal Oelek
3 tbsp Savory Black Bean-Chile Sauce
1 tbsp Vegetarian Ponzu Sauce
1 tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
1 tbsp Sesame Oil
2 tsp Honey
How to make it
1
Preheat the oven to 450°F. Drain the tofu and press on a paper towel-lined plate with heavy paper towels and a pot for at least 10 minutes. Peel 1 garlic clove and finely grate into a paste. In a large bowl, whisk together the garlic paste, honey, ponzu sauce, and black bean-chile sauce.
2
Rinse and dry all produce. Line two sheet pans with foil. Trim the broccoli stem and cut into small florets. Spread on one pan; drizzle with sesame oil and season. Toss to coat and arrange on one side. Roast 11 minutes. Remove from the oven.
3
Break the pressed tofu into bite-sized pieces. Spread on the second pan; drizzle with olive oil and season with togarashi. Toss carefully. Roast 24-26 minutes until slightly crispy. Transfer to the bowl of glaze; toss to coat.
4
Meanwhile, thinly slice the cucumbers. Grate the carrots on the large side of a box grater. Halve the baguettes. In a bowl, combine the mayonnaise and as much sambal oelek as you like; season.
5
In a heatproof bowl, combine the cucumbers and carrots. In a small pot, combine half the vinegar, sugar, and 1/3 cup water; season. Bring to a boil, then pour over the vegetables. Cool stirring occasionally at least 10 minutes. Taste and season.
6
Place the baguette halves cut-side up on the other side of the pan of broccoli. Drizzle with olive oil; season. Return to the oven and roast 5-7 minutes until the baguettes are toasted and the broccoli is fork-tender. Build the banh mi with the toasted baguettes, sambal mayo, glazed tofu, and as much pickled vegetable as you like (discarding liquid). Serve with the roasted broccoli.
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Not on the current menu Last seen on the menu on May 31, 2026. Meal services rotate recipes, so this may be offered again.
Tofu Bánh Mì, served with Sesame-Roasted Broccoli, is a Vegetarian dish from Blue Apron.
Mì (mỳ) or mi is a Vietnamese term for noodles. It can both refer to wheat or rice noodles. [1]
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
⏱️ Est. time: 48 min
🍽️ Serves: 1 serving
🌿 Vegetarian
✓ Perfect for
Vegetarians
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
Preheat the oven to 450°F. Drain the tofu and press on a paper towel-lined plate with heavy paper towels and a pot for at least 10 minutes. Peel 1 garlic clove and finely grate into a paste. In a large bowl, whisk together the garlic paste, honey, ponzu sauce, and black bean-chile sauce.
Rinse and dry all produce. Line two sheet pans with foil. Trim the broccoli stem and cut into small florets. Spread on one pan; drizzle with sesame oil and season. Toss to coat and arrange on one side. Roast 11 minutes. Remove from the oven.
Break the pressed tofu into bite-sized pieces. Spread on the second pan; drizzle with olive oil and season with togarashi. Toss carefully. Roast 24-26 minutes until slightly crispy. Transfer to the bowl of glaze; toss to coat.
Meanwhile, thinly slice the cucumbers. Grate the carrots on the large side of a box grater. Halve the baguettes. In a bowl, combine the mayonnaise and as much sambal oelek as you like; season.
In a heatproof bowl, combine the cucumbers and carrots. In a small pot, combine half the vinegar, sugar, and 1/3 cup water; season. Bring to a boil, then pour over the vegetables. Cool stirring occasionally at least 10 minutes. Taste and season.
Place the baguette halves cut-side up on the other side of the pan of broccoli. Drizzle with olive oil; season. Return to the oven and roast 5-7 minutes until the baguettes are toasted and the broccoli is fork-tender. Build the banh mi with the toasted baguettes, sambal mayo, glazed tofu, and as much pickled vegetable as you like (discarding liquid). Serve with the roasted broccoli.
Tofu Bánh Mì is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is Tofu Bánh Mì vegetarian?
Tofu Bánh Mì is tagged as Vegetarian, Vietnamese on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Tofu Bánh Mì take to prepare?
Tofu Bánh Mì is made in 6 steps. Estimated active time is about 48 minutes based on the recipe instructions.
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