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Pumbanh Mi Sandwich

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Total Time (minutes)
40
Difficulty
1
Servings
6
Ingredients
13
Total Prep Time: 20 minutes
Calories Per Serving: 238
Nutrients

Nutrition Facts

1 sandwich

Amount per serving
Calories 238 Calories from fat: 71
% Daily Value*
Fat 8 g 11 %
Saturated 1 g 4 %
Trans 0 g
Polyunsaturated Fat 4 g %
Monounsaturated Fat 2 g %
Cholesterol 1 mg 0 %
Sodium 388 mg 17 %
Potassium 305 mg 6 %
Carbohydrate 29 g 12 %
Fiber 8 g 29 %
Sugars 9 g
Protein 15 g
Vitamin A 40 %
Vitamin C 15 %
Calcium 10 %
Iron 15 %
Vitamin E 2 %
Thiamin 10 %
Vitamin B6 6 %
Phosphorus 4 %
Magnesium 4 %
Manganese 4 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

1 package (16 ounces) extra firm tofu, drained
1½ DOLE® Limes, zested and juiced (about 2 teaspoons zest and 3 tablespoons juice)
2 tablespoons plus 1 teaspoon chili garlic sauce
2 teaspoons less-sodium soy sauce
1½ teaspoons honey
Nonstick cooking spray
2 cups thinly sliced cucumber
2 cups thinly sliced DOLE® Carrots
2 cups thinly sliced DOLE® Radishes
2 tablespoons rice vinegar
2 teaspoons sesame oil
¼ cup plus 2 tablespoons nonfat plain Greek yogurt
6 100% whole wheat thin flatbread halves

Directions

  1. Wrap tofu with paper towels and place on a plate; top with a second plate and weigh down with a heavy object. Let tofu stand 15 minutes.
  2. Whisk 1½ teaspoons lime zest, 2 tablespoons lime juice, 2 tablespoons chili garlic sauce, soy sauce and honey in a small bowl. Cut tofu crosswise into ½-inch-thick slices; place in large zip-top plastic bag and pour lime juice mixture over tofu. Seal bag, pressing out excess air; gently massage and refrigerate at least 1 or up to 24 hours.
  3. Preheat oven to 500°F; line a rimmed baking pan with parchment paper and spray with cooking spray. Arrange tofu in a single layer on prepared pan; spray with cooking spray. Bake tofu 20 minutes or until golden brown, turning once.
  4. Toss cucumber, carrots, radishes, rice vinegar and oil in a large bowl; let stand 10 minutes. Makes about 6 cups.
  5. Stir yogurt, and remaining ½ teaspoon lime zest, 1 tablespoon lime juice and 1 teaspoon chili garlic sauce in a small bowl. Makes about ½ cup.
  6. Spread inside of pita pockets with yogurt mixture; divide tofu and vegetables into pockets.
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Pumbanh Mi Sandwich Prep Time:20 minutes Cook time:40 minutes Serves: 6
Nutrition facts: 238 Calories, 8 grams fat
Ingredients: 1 package (16 ounces) extra firm tofu, drained
1½ DOLE® Limes, zested and juiced (about 2 teaspoons zest and 3 tablespoons juice)
2 tablespoons plus 1 teaspoon chili garlic sauce
2 teaspoons less-sodium soy sauce
1½ teaspoons honey
Nonstick cooking spray
2 cups thinly sliced cucumber
2 cups thinly sliced DOLE® Carrots
2 cups thinly sliced DOLE® Radishes
2 tablespoons rice vinegar
2 teaspoons sesame oil
¼ cup plus 2 tablespoons nonfat plain Greek yogurt
6 100% whole wheat thin flatbread halves Directions:Wrap tofu with paper towels and place on a plate; top with a second plate and weigh down with a heavy object. Let tofu stand 15 minutes.Whisk 1½ teaspoons lime zest, 2 tablespoons lime juice, 2 tablespoons chili garlic sauce, soy sauce and honey in a small bowl. Cut tofu crosswise into ½-inch-thick slices; place in large zip-top plastic bag and pour lime juice mixture over tofu. Seal bag, pressing out excess air; gently massage and refrigerate at least 1 or up to 24 hours.
Preheat oven to 500°F; line a rimmed baking pan with parchment paper and spray with cooking spray. Arrange tofu in a single layer on prepared pan; spray with cooking spray. Bake tofu 20 minutes or until golden brown, turning once.Toss cucumber, carrots, radishes, rice vinegar and oil in a large bowl; let stand 10 minutes. Makes about 6 cups.Stir yogurt, and remaining ½ teaspoon lime zest, 1 tablespoon lime juice and 1 teaspoon chili garlic sauce in a small bowl. Makes about ½ cup.Spread inside of pita pockets with yogurt mixture; divide tofu and vegetables into pockets.