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Donna R. Luis

Easy Homemade Vegetarian Tofu Banh Mi

Crispy golden tofu, toasted baguette, creamy sriracha mayo, fresh cucumber, spicy jalapeño, cilantro, and tangy pickled vegetables come together for a flavorful homemade vegetarian banh mi.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Sandwich
Cuisine: Vietnamese
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz firm tofu
  • 4 baguettes or 2 long baguettes
  • 2 tbsp sriracha
  • 2 tbsp mayonnaise
  • 2 tbsp soy sauce
  • 2 tsp pepper
  • ¼ cup cilantro
  • 2 small cucumbers thinly sliced
  • 1 jalapeño thinly sliced
  • 1 tbsp pickled carrots
  • 1 tbsp pickled daikon
  • Neutral oil enough to fill the pan to a depth of 1 inch
  • Salt for seasoning the hot fried tofu

Equipment

  • Large plate
  • Paper towels
  • Second plate for pressing the tofu
  • Knife and cutting board
  • Large frying pan
  • Tongs or a slotted utensil
  • Small bowls for sauces and toppings
  • Toaster or oven for toasting the baguettes

Method
 

  1. Press the Tofu: Place several layers of paper towels on a plate and set the whole tofu block on top.
    Cover it with more paper towels, then place a second plate over the tofu.
    Let it sit for 30 minutes so the excess liquid is pressed out.
  2. Prepare the Vegetables: While the tofu presses, thinly slice the cucumbers and jalapeño.
    Set the vegetables aside along with the cilantro, pickled carrots, and pickled daikon.
  3. Cut the Tofu: Once pressed, cut the tofu into pieces measuring approximately 1 inch × 2 inches.
  4. Heat the Oil: Pour neutral oil into a frying pan until it reaches about 1 inch up the sides of the pan. Heat the oil to 270°F.
  5. Fry the Tofu: Working in batches, carefully fry the tofu for 5–10 minutes, turning as needed, until the pieces are golden.
    If the oil does not completely cover the tofu, fry each piece for about 5 minutes per side.
  6. Drain and Season: Transfer the fried tofu to a bed of paper towels to absorb excess oil.
    While the tofu is still hot, sprinkle it with salt.
  7. Cool and Slice: Allow the tofu to cool for 5 minutes, then slice each piece in half lengthwise.
  8. Toast the Baguettes: Slice each baguette in half and toast the bread for a few minutes until lightly crisp.
  9. Add the Sauces: Spread sriracha and mayonnaise over one side of each sandwich.
    Drizzle soy sauce over the other side and add the pepper.
  10. Fill the Sandwiches: Arrange the sliced tofu, cilantro, cucumber, jalapeño, pickled carrots, and pickled daikon inside each baguette.
    Adjust the amount of each filling to your preference.
  11. Serve: Repeat the assembly for all four sandwiches and serve the tofu banh mi while the toasted bread and fried tofu are fresh.

Notes

  • Use firm tofu as specified; softer varieties are more likely to break apart during frying and assembly.
  • Press the tofu for the full 30 minutes to remove excess liquid before cutting and frying.
  • Fry the tofu in batches rather than overcrowding the pan so the pieces can become evenly golden.
  • If the oil does not fully cover the tofu, turn the pieces and fry for about 5 minutes on each side.
  • Season the tofu with salt immediately after frying, while it is still hot.
  • Allow the tofu to cool for 5 minutes before slicing it lengthwise to make assembly easier.
  • Toast the baguettes for a few minutes so they provide a crisp contrast to the soft tofu and fresh vegetables.
  • Adjust the amount of cucumber, jalapeño, cilantro, pickled carrots, and daikon according to personal preference.
  • Leftover pickled vegetables can be used in other dishes, including spring rolls or com tam.