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Pumbanh Mi Sandwich

40 Minutes Total time 20 Minutes Prep time 20 Minutes Cook Time 238 Calories 6 Servings


Allergens: Milk and Other Dairy, Soy, Wheat


  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.
Lion King Vegetarian Lunch Dinner Milk and Other Dairy Soy Wheat

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