Banh mi is the world’s greatest sandwich. Crusty baguette. Tangy pickles. Fresh herbs. Spicy mayo. And this version? Crispy, citrusy, lemongrass tofu that steals the show.
It’s vegan. It’s fast. It’s exploding with texture and flavor. Make the pickled veggies ahead or quick-pickle while the tofu cooks. Either way, dinner is 30 minutes away.
Serves 4.
Quick-Pickle the Veggies
Whisk vinegar, water, sugar, and salt until dissolved.
Add carrots and daikon. Set aside for 15 minutes (or up to 1 week in the fridge).
Marinate the Tofu
In a bowl, mix lemongrass, garlic, soy sauce, maple syrup, sesame oil, and lime juice.
Coat tofu slabs in the marinade. Let sit for 10 minutes (or longer in the fridge).
Cook the Tofu
Heat neutral oil in a nonstick pan over medium-high heat.
Sear tofu for 3–4 minutes per side until golden and crispy.
Pour in remaining marinade. Cook for 1 minute until sticky. Set aside.
Make Spicy Mayo
Stir mayo and sriracha together.
Assemble the Sandwiches
Toast baguette halves lightly (optional but recommended).
Spread spicy mayo on both sides.
Layer with tofu, pickled veggies, cilantro, and jalapeño if using.
Close sandwich. Press gently. Devour.
Summary
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes (+ pickling time)
Yield: 4 sandwiches
Difficulty: Easy
Storage Notes
Assembled banh mi = eat fresh. Components = meal prep gold.
- Do not store assembled sandwiches. Soggy bread = sadness.
- Do this instead: Keep pickled veggies in the fridge for 2 weeks. Marinated tofu lasts 3 days (cook fresh). Spicy mayo lasts 1 week.
- Leftover tofu: Great over rice or in a salad bowl.
- Pro tip: Double the pickled veggies. They’re amazing on tacos, burgers, or straight from the jar.
