Tofu Banh Mi Recipe

Introduction

This Tofu Banh Mi is a vibrant, plant-based twist on the classic Vietnamese sandwich. Featuring marinated, pan-fried tofu and crisp pickled vegetables, it’s bursting with fresh herbs and bold flavors. Perfect for a satisfying lunch or casual dinner.

Ingredients

• 1 (14-ounce) block extra-firm tofu, drained and sliced into 8 equal slabs
• 1 small carrot, julienned (about 1 cup)
• 1 small daikon, julienned (about 1 cup)
• 1/2 small red onion, thinly sliced (about ½ cup)
• 1 cup unseasoned rice wine vinegar
• 3 tablespoons maple syrup
• 2 teaspoons kosher salt
• 1/4 cup vegan mayonnaise
• 1 tablespoon Sriracha
• 1/4 cup low-sodium soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons maple syrup
• 3 cloves garlic, peeled
• 3-inch piece lemongrass, roughly chopped
• 1/2-inch piece fresh ginger
• 1/3 cup cilantro, leaves and tender stems, roughly chopped
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 baguette, halved lengthwise and cut into 4 equal portions
• 2 cups cilantro, tough ends removed
• 1 cup basil leaves
• 1 small cucumber, thinly sliced
• 2 jalapeños, seeds removed for less heat, thinly sliced

Instructions

1. Step 1: Dry the tofu by lining a baking sheet with a clean kitchen towel folded in half. Lay tofu slices in a single layer, cover with another clean kitchen towel and a baking sheet, then place a heavy pot on top to press out as much liquid as possible.
2. Step 2: Make the pickled vegetables by combining the carrot, daikon, red onion, rice wine vinegar, maple syrup, and salt in a medium bowl. Stir until the salt dissolves, then press the vegetables down to submerge them in the pickling liquid.
3. Step 3: In a small bowl, mix together the vegan mayonnaise and Sriracha to create a spicy mayo.
4. Step 4: Prepare the marinade by blending soy sauce, sesame oil, maple syrup, garlic, lemongrass, ginger, cilantro, salt, and black pepper until smooth, using a blender or immersion blender.
5. Step 5: Transfer the dried tofu to a large plate and pour the marinade over it, turning to coat evenly. Let it sit for two minutes.
6. Step 6: Heat vegetable oil in a large skillet over medium heat until shimmering. Shake off excess marinade from the tofu (reserve it), then cook tofu until browned, about 3 minutes per side. The tofu will naturally release when ready, so don’t force it. After cooking, transfer tofu back into the reserved marinade and let it sit for at least 10 minutes.
7. Step 7: To assemble, spread the spicy mayo on the baguette portions. Layer with tofu, cilantro, basil, pickled vegetables (shaking off excess liquid), cucumber slices, and jalapeños. Serve immediately.

Tips & Variations

• Press tofu overnight for firmer texture and better marinade absorption.
• Adjust jalapeño quantity to control spice level, or substitute with mild peppers for less heat.
• Use gluten-free baguette or sandwich roll to make this recipe gluten-free.
• For extra crunch, lightly toast the baguette halves before assembling.

Storage

Store leftover tofu and pickled vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat tofu gently in a skillet over medium heat. It’s best to assemble sandwiches fresh to avoid soggy bread.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use tofu that isn’t extra-firm?

Extra-firm tofu works best because it holds its shape during pressing and cooking. Using softer tofu may result in a soggy texture and difficulty when pan-frying.

How long should I press the tofu?

Pressing tofu for at least 30 minutes removes excess water and improves texture. If possible, press it for up to an hour or longer for best results.

Tofu Banh Mi Recipe

Print Recipe

★★★★★

5 from 57 reviews

This vibrant Tofu Banh Mi recipe offers a delightful Vietnamese-inspired sandwich featuring marinated and pan-fried tofu, crunchy pickled vegetables, fresh herbs, and a spicy mayo spread, all nestled inside a crusty baguette. It’s a perfect vegetarian take on the classic Banh Mi, combining savory, tangy, and spicy flavors with a satisfying crunch.

• Author: Ruby
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Sandwich
• Method: Frying
• Cuisine: Vietnamese
• Diet: Vegan

Ingredients

Scale 1x2x3x

Tofu

• 1 (14-ounce) block extra-firm tofu, drained and sliced into 8 equal slabs

Pickled Vegetables

• 1 small carrot, julienned (about 1 cup)
• 1 small daikon, julienned (about 1 cup)
• 1/2 small red onion, thinly sliced (about ½ cup)
• 1 cup unseasoned rice wine vinegar
• 3 tbsp maple syrup
• 2 tsp kosher salt

Spicy Mayo

• 1/4 cup vegan mayonnaise
• 1 tbsp Sriracha

Tofu Marinade

• 1/4 cup low-sodium soy sauce
• 2 tbsp sesame oil
• 2 tbsp maple syrup
• 3 cloves garlic, peeled
• 3-inch piece lemongrass, roughly chopped
• 1/2-inch piece fresh ginger
• 1/3 cup cilantro leaves and tender stems, roughly chopped
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Cooking

• 2 tbsp vegetable oil

Assembly

• 1 baguette, halved lengthwise and cut into 4 equal portions
• 2 cups cilantro, tough ends removed
• 1 cup basil leaves
• 1 small cucumber, thinly sliced
• 2 jalapeños, seeds removed for less heat, thinly sliced

Instructions

1. Dry the Tofu: Line a baking sheet with a clean kitchen towel folded in half. Lay tofu slices in a single layer. Cover with another clean kitchen towel and a baking sheet. Place a heavy pot on top to press out as much liquid as possible from the tofu, which helps it absorb flavors better and achieve a firmer texture.
2. Make Pickled Vegetables: In a medium bowl, combine the julienned carrot, daikon, sliced red onion, rice wine vinegar, maple syrup, and kosher salt. Stir the mixture until the salt dissolves completely. Press the vegetables down into the pickling liquid as much as possible to ensure they marinate evenly and develop a tangy crunch.
3. Prepare Spicy Mayo: In a small bowl, mix together the vegan mayonnaise and Sriracha until smooth and evenly combined. This will be spread on the baguette to add creamy heat.
4. Make Tofu Marinade: Using a blender or an immersion blender, blend together the low-sodium soy sauce, sesame oil, maple syrup, garlic, lemongrass, ginger, cilantro, kosher salt, and black pepper until the mixture is smooth and aromatic.
5. Marinate the Tofu: Transfer the pressed tofu slices onto a large plate. Pour the marinade over the tofu, turning each slice to coat them evenly. Allow the tofu to sit in the marinade for about two minutes to start absorbing the flavors.
6. Cook the Tofu: Heat the vegetable oil in a large skillet over medium heat until shimmering. Gently shake off excess marinade from the tofu slices (reserve the marinade). Cook the tofu in the skillet until browned and crispy on one side, about 3 minutes. Flip and cook the other side for another 3 minutes. The tofu will naturally release from the pan when ready. After cooking, transfer the tofu back into the reserved marinade and let it soak for at least 10 minutes to deepen the flavor.
7. Assemble the Banh Mi: Spread the spicy mayo generously on the cut sides of each baguette portion. Layer with marinated tofu slices, fresh cilantro leaves, basil leaves, pickled vegetables (shaking off excess pickling liquid), thinly sliced cucumber, and jalapeño slices. Close the sandwich and enjoy the balance of fresh, tangy, spicy, and savory flavors with each bite.

Notes

• Pressing the tofu is essential to remove excess moisture and improve texture.
• Pickled vegetables can be made ahead and stored in the refrigerator for up to 2 days.
• Adjust the amount of Sriracha in the mayo to control spiciness.
• For a gluten-free option, substitute the baguette with a gluten-free bread alternative.
• Marinating tofu longer than 2 minutes before cooking can enhance flavor even more.
• Use fresh lemongrass for authentic flavor; if unavailable, a small amount of lemon zest can be a substitute.

Keywords: Tofu Banh Mi, vegan sandwich, Vietnamese sandwich, pickled vegetables, tofu marinade, pan-fried tofu, spicy mayo, vegan banh mi