Dinner

Tofu Banh Mi Recipe

Name: Tofu Banh Mi Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Vietnamese
Ingredients: 1 (14-ounce) block extra-firm tofu, drained and sliced into 8 equal slabs; 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; 2 tbsp vegetable oil (for frying); 1 small carrot, julienned (about 1 cup); 1 small daikon, julienned (about 1 cup); 1/2 small red onion, thinly sliced (about 1/2 cup); 1 cup unseasoned rice wine vinegar; 3 tbsp maple syrup; 2 tsp kosher salt; 1/4 cup vegan mayonnaise; 1 tbsp Sriracha; 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

ByClara Bennett February 26, 2026February 26, 2026

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Introduction

This Tofu Banh Mi is a vibrant, plant-based twist on the classic Vietnamese sandwich. Packed with tangy pickled vegetables, flavorful marinated tofu, and fresh herbs, it’s a refreshing and satisfying meal perfect for any time of day.

A sandwich with a golden brown crusty baguette as the top and bottom layers, showing a crunchy texture with small bubbles. Inside, the first layer is a creamy, bright orange sauce dripping slightly from the bread. Above this is a thick layer of grilled tofu or meat substitute with a browned, slightly crispy outside and a light beige inside speckled with herbs. On top of this are several green cilantro leaves peeking out. Above the cilantro is a mix of shredded vegetables, including thin white, orange, and purple strips, likely carrots and onions, adding a fresh, crisp texture. The final top layer consists of dark green cucumber slices and spinach or basil leaves that look smooth and fresh, all held together by the baguette. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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 (divided)
2 teaspoons kosher salt (divided)
1/4 cup vegan mayonnaise
1 tablespoon Sriracha
1/4 cup low-sodium soy sauce
2 tablespoons sesame oil
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
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

Step 1: Dry the tofu by lining a baking sheet with a folded clean kitchen towel. Arrange the tofu slices in a single layer, cover with another clean towel and a baking sheet, then place a heavy pot on top to press out excess liquid.
Step 2: Prepare the pickled vegetables by combining carrot, daikon, red onion, rice wine vinegar, 3 tablespoons maple syrup, and 2 teaspoons salt in a medium bowl. Stir until the salt dissolves, then press the vegetables down so they are mostly submerged in the pickling liquid.
Step 3: In a small bowl, mix the vegan mayonnaise and Sriracha to make a spicy mayo spread.
Step 4: Make the marinade by blending together soy sauce, sesame oil, 2 tablespoons maple syrup, garlic, lemongrass, ginger, cilantro, 1 ¾ teaspoons salt, and black pepper until smooth.
Step 5: Place the pressed tofu on a large plate and pour the marinade over it, turning to coat. Let it sit for two minutes to absorb flavors.
Step 6: Heat the vegetable oil in a large skillet over medium heat until shimmering. Gently shake off excess marinade from the tofu and cook it for about 3 minutes per side, until browned and easily released from the pan. Transfer the tofu back into the reserved marinade and let it soak for at least 10 minutes.
Step 7: To assemble the sandwiches, spread the spicy mayo on the baguette halves. Layer with marinated tofu, fresh cilantro, basil leaves, pickled vegetables (drained), cucumber slices, and jalapeño slices. Serve immediately.

Tips & Variations

Press the tofu well to ensure it absorbs the marinade and crisps up nicely when cooked.
Swap jalapeños for mild bell peppers if you prefer less heat.
Add a splash of lime juice to the pickled vegetables for extra brightness.
Use a gluten-free baguette to make this sandwich gluten-free.

Storage

Store any leftover marinated tofu and pickled vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat the tofu gently in a skillet or microwave before assembling leftovers. Assemble sandwiches just before eating to keep the bread crisp.

How to Serve

The sandwich has a golden brown, crusty baguette as the top and bottom layers. Inside, starting from the bottom, there is a thick, melty layer of bright orange cheese sauce that slightly drips out. Above the cheese, there are two pieces of seasoned, grilled tofu with brown edges and green herb specks. On top of the tofu, a mix of thin, colorful pickled vegetables including white, orange, and red strips adds texture. Above the vegetables, fresh dark green basil leaves and cucumber slices create a fresh, crisp layer just under the top baguette. The whole sandwich sits on a white marbled surface with a plain light background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use firm tofu instead of extra-firm?

Extra-firm tofu works best because it holds its shape and presses out moisture effectively, but you can use firm tofu if extra-firm isn’t available. Just be sure to press it thoroughly before marinating.

How long should I marinate the tofu?

Marinating for at least 10 minutes imparts good flavor, but you can marinate tofu for up to a few hours in the refrigerator to deepen the taste.

Clara Bennett