Vegan Crispy Tofu Banh Mi

There's something about a bowl of crispy tofu that stops me mid-week rush and makes me sit down properly. My neighbor brought over this Vietnamese-inspired setup one Tuesday evening, and I watched her layer rice with golden cubes of tofu while jasmine steam still rose from the pot. The pickled vegetables were so bright and tangy, the sriracha mayo so creamy against the crunch, that I realized banh mi doesn't need bread to be transcendent. Now whenever I make this, people ask for the recipe before they've even finished eating.

I made this for my sister's potluck, skeptical she'd even try it since she usually reaches for the meat options. She came back for seconds and started asking detailed questions about the tofu marinade while standing in my kitchen. That's when I knew this dish had crossed over from "nice vegan option" to just genuinely delicious, no asterisk needed.

Ingredients

• Firm tofu, pressed and cubed: Pressing removes water so it can actually crisp up rather than steam in the pan, a step that changed everything for me.
• Cornstarch: This is the secret to that shatteringly crispy exterior without any weird coating taste.
• Soy sauce and sesame oil: Together they create an umami marinade that makes tofu taste intentional, not like a default.
• Rice vinegar, sugar, and salt: The holy trinity of pickling that transforms raw vegetables into something bright and addictive in under ten minutes.
• Jasmine rice: Its subtle floral notes balance the sharp pickles and spicy mayo in a way brown rice just doesn't.
• Vegan mayonnaise and sriracha: When mixed together, they create a creamy, spicy element that ties everything into one cohesive bite.
• Fresh cilantro, jalapeño, scallions, and sesame seeds: These aren't just garnish, they're texture and brightness that complete the whole experience.

Instructions

Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

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Make your quick pickles first:

Whisk rice vinegar, sugar, and salt together until the sugar dissolves completely, then toss in your julienned carrot, daikon, and cucumber slices. Let them sit while you prep everything else, stirring occasionally so they pickle evenly.

Prepare and season the tofu:

Pat your pressed tofu cubes very dry with a clean kitchen towel, then toss them in soy sauce followed by cornstarch, making sure every piece gets an even coating. The dryness matters more than you'd think.

Crisp the tofu until golden:

Heat both oils in a large skillet over medium-high heat, then add your tofu in a single layer without crowding the pan. Let each side develop a golden crust, turning occasionally, until all sides are crispy and deeply browned, about 10 to 12 minutes total.

Cook your jasmine rice:

If you haven't already, cook the rice according to package directions until fluffy and fragrant.

Mix the sriracha mayo:

Combine vegan mayo, sriracha, and lime juice in a small bowl, tasting as you go to find your preferred heat level.

Assemble and serve:

Divide rice into bowls, top with drained pickled vegetables and crispy tofu, scatter cilantro, jalapeño, scallions, and sesame seeds over everything, then drizzle generously with sriracha mayo and serve with lime wedges for squeezing.

Save

My mom tried this while visiting and said it reminded her of eating street food in Hanoi decades ago, even though she'd never had a vegan version. Something about the combination of textures and flavors transported her somewhere, and watching her close her eyes mid-bite made me understand why food matters beyond nutrition.

Achieving That Perfect Golden Crunch

The moment your tofu hits hot oil is crucial, and you'll know you got it right when you hear that satisfying sizzle. I learned the hard way that medium heat isn't hot enough and that crowding the pan just steams everything instead of crisping it. Space matters, time matters, and checking on the tofu without fussing over it constantly matters even more.

Why These Pickled Vegetables Are Different

Most quick pickle recipes feel like an afterthought, but this balance of vinegar, sugar, and salt creates something genuinely crave-worthy that people will eat straight from the bowl. The daikon adds an earthiness that regular carrots alone can't achieve, though you can absolutely use all carrot if that's what's in your kitchen. I've found that letting them sit for even just 15 minutes while you cook the tofu makes a noticeable difference in how well they've absorbed the brine.

Building the Perfect Bowl

Assembly is where this dish gets personal because everyone wants different ratios of rice to tofu to vegetables. The warmth of freshly cooked rice against cold pickles and room-temperature tofu creates this temperature play that makes every bite interesting. Don't skip the garnishes, even if you're tired, because cilantro and sesame seeds transform a good bowl into something you'll think about for days.

• Use a bowl that's deep enough that everything stays contained and the rice doesn't dry out.
• Drain your pickled vegetables well so excess vinegar doesn't make the rice soggy.
• Add the sriracha mayo just before eating so it coats everything evenly instead of soaking into the rice.

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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Save

This bowl has become my go-to meal when I want something that feels fancy but doesn't require hours in the kitchen. It's vegan without apologizing for it, Vietnamese-inspired without pretending to be authentic, and most importantly, so delicious that people stop asking questions and just ask for seconds.

Recipe FAQs

→ How do I make the tofu crispy?

Pat tofu dry and toss with soy sauce and cornstarch. Cook in hot oil over medium-high heat, turning occasionally until all sides are golden and crispy.

→ Can I use other vegetables for pickling?

Yes, radishes, shredded lettuce, or additional carrots work well and add extra crunch to the pickled veggies.

→ What rice works best for this bowl?

Jasmine rice is ideal for its fragrance and texture, but brown rice or quinoa are great whole-grain alternatives.

→ How spicy is the sriracha mayo?

The level of spice can be adjusted by adding more or less sriracha to the vegan mayonnaise according to your preference.

→ Is this dish gluten-free?

Use tamari instead of regular soy sauce and check that all condiments are certified gluten-free to keep this dish gluten-free.

→ Can I prepare components in advance?

Pickled vegetables can be prepared ahead and stored refrigerated; tofu is best cooked fresh to maintain crispiness.