Crispy Tofu Banh Mi With Pickled Veggies

If you’re looking to switch up your sandwich game, this tofu banh mi is exactly what you need! It’s something a little different to liven up your menu. Here’s why I love it.

• Super satisfying. Between the protein and all those beautiful fresh veggies, this tofu banh mi recipe is filling so you won’t be hungry a few hours after eating.
• Divine flavours. The tofu is full of savoury, umami flavour, you’ve got the sweet-and-tangy pickled veggies, spicy mayo—oh, I’m getting hungry again just thinking about it! If you like your food to have BIG flavours, you will flip for this sandwich.
• So many textures. There are just as many textures as there are flavours in this recipe! The bread is crisp on the outside and tender on the side, and so is the air fried tofu. Then the pickled vegetables and cucumbers add a lot of crunch to every bite.

Notes on Ingredients

This is such a great recipe to make after a trip to the farmers’ market! Most of what you’ll need are pantry staples and fresh vegetables. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Crispy Sliced Tofu:

• Extra-firm tofu – Press the tofu, then slice it. Learn more: How To Cook Tofu.
• Light soy sauce or liquid aminos – You can also use tamari, which is gluten-free.
• Seasonings – Garlic powder, onion powder, paprika, and sea salt.
• Cornstarch – This helps give the tofu a crispy exterior.
• Sesame oil
• Ground black pepper

Pickled Veggies:

• Veggies – I use carrot and daikon radish in this tofu banh mi.
• Rice vinegar – Make sure it’s unseasoned, which means it doesn’t have added sugar. (We’ll be adding our own!)
• Sugar
• Salt

Assembly:

• Vietnamese baguettes or sandwich rolls – If you can’t find Vietnamese baguettes locally, basically what you want is something that’s crisp on the outside.
• Vegan mayonnaise
• Sriracha – You can adjust the amount to your tastes or just skip it.
• Cucumber
• Fresh cilantro – If you’re not a cilantro fan, you can use basil or mint; I recommend using less because they have a stronger flavor.

How to Make a Tofu Banh Mi

I can’t wait for you to try this vegan banh mi recipe! But first, you’ve got to make it. Here’s what you’ll need to do.

• Season the tofu. Toss the tofu with the soy sauce, followed by the seasonings, cornstarch, and oil. 
• Air fry. Add the tofu to your air fryer basket and cook for 10 minutes, flipping halfway through.

• Pickle the vegetables. Whisk together the vinegar, sugar, and salt in a bowl until the sugar dissolves. Add the carrot and radish and let sit for 15 minutes at room temperature, or up to a few hours in the refrigerator.
• Assemble. Stir together the mayo and sriracha. Spread it on both sides of the bread, then add the tofu, pickled veggies, cucumber, and cilantro to the banh mi.

Tips and Variations

These additional tips will help you make sure this tofu banh mi recipe turns out perfect!

• Bake the tofu. Don’t have an air fryer? No problem! You can follow the method in my Easy Baked Tofu recipe.
• Use a mandoline slicer. I find this is the best way to julienne vegetables. If you don’t have one, you can thinly slice the radishes and carrots instead, which is easier to do with a knife.
• Make it extra spicy. Top your tofu banh mi with chili crisp for some more heat and a little crunch!

Serving Suggestions

I enjoy this tofu banh mi recipe while the tofu is still warm, but you can let the tofu cool completely, then assemble your sandwiches for a chilled version that works well for picnics and work lunches. Serve your sandwiches alongside Sweet Potato Chips or Air Fryer Shoestring Fries.

How to Store

Wrap the assembled tofu banh mi in plastic wrap or foil and refrigerate for up to 2 days. If you haven’t assembled the sandwiches, the tofu and pickled veggies will last up to 3 days in separate airtight containers, and the spicy mayo will last a week. 

I recommend eating leftovers chilled or take out the tofu, heat it, and then tuck it back into the banh mi.