Vegan Crispy Tofu Banh Mi

My first banh mi bowl happened by accident on a Tuesday when I had leftover jasmine rice, some tofu that needed using, and a sudden craving for something bright and alive. I'd been curious about those Vietnamese sandwich shops for months, but the vegan version always felt like an afterthought on the menu. So I decided to build one in a bowl instead, layering crispy tofu where the pâté would go, piling on quick-pickled vegetables that sang with vinegar, and drizzling everything with a sriracha mayo that made my eyes water in the best way. That single bowl changed how I think about plant-based eating, turning something that felt like a limitation into actual creativity.

I made this for my roommate after she mentioned feeling stuck in a vegetable rut, eating the same sad salads every lunch. When she took the first bite of that bowl, her whole face changed. She went quiet for a moment, then laughed and said it tasted like someone finally understood what she actually wanted to eat. We made four bowls that night and she texted me photos of it the next day with the caption "doing this again." That's when I knew this wasn't just a recipe, it was something that mattered.

Ingredients

• Firm tofu (400 g, pressed and cubed): Pressing removes excess water so it crisps instead of steams, and pressing it again before cooking is the difference between soggy and shatteringly crispy.
• Cornstarch (2 tbsp): This creates that coveted golden crust without any weird coating flavor, trust me on this one.
• Soy sauce (2 tbsp): Use regular soy sauce unless you need gluten-free, then switch to tamari, because the umami depth matters here.
• Sesame oil and vegetable oil (1 tbsp each): The sesame oil adds fragrance, the vegetable oil prevents burning, and together they're the secret to non-stick magic without actually needing non-stick spray.
• Carrot and daikon radish (julienned): The daikon softens slightly while pickling and becomes almost sweet, but honest carrots alone work beautifully if you can't find daikon.
• Rice vinegar (½ cup): Use actual rice vinegar, not white vinegar, because the subtle sweetness is what makes pickled veggies taste like they came from a proper Vietnamese kitchen.
• Jasmine rice (2 cups cooked): Its slight floral note complements the whole bowl in a way that brown rice or quinoa won't, though both work if that's what you have.
• Vegan mayonnaise and sriracha: The mayo needs to be good quality so it doesn't taste like disappointment, and the sriracha should be the kind that actually has a bit of depth and heat, not just salt.

Instructions

Make the pickling liquid while you have a clean bowl:

Whisk together rice vinegar, sugar, and salt until everything dissolves, then toss in your julienned carrot, daikon, and cucumber slices. Let them sit and soften while you handle the tofu, stirring once or twice so the flavors get everywhere.

Press and prep the tofu with intention:

Pat your pressed tofu cubes really dry with paper towels because any moisture turns to steam and ruins crispiness. Toss them gently with soy sauce first so they absorb seasoning, then dust with cornstarch and toss again until every piece is coated.

Crisp the tofu until it's golden and a little bit shiny:

Get your oils hot in a large skillet over medium-high heat, then add the tofu in a single layer and resist the urge to move it around immediately. Let each side brown and crisp for a couple minutes before turning, listening for that satisfying sizzle that means things are working. This takes about 10 to 12 minutes total and is worth every second of patience.

Cook your rice if you haven't already:

Follow whatever method you usually use, or if you're starting from scratch, a rice cooker makes this effortless and frees up your stove.

Stir together the sriracha mayo in a small bowl:

Mix vegan mayo, sriracha to your heat preference, and a squeeze of lime juice until it's smooth and spreadable. Taste it and adjust because this is the element that ties everything together.

Assemble your bowls with generosity and care:

Divide warm jasmine rice among four bowls, then top each with drained pickled vegetables, a handful of crispy tofu, fresh cilantro, jalapeño slices, scallions, and a sprinkle of toasted sesame seeds. Drizzle generously with sriracha mayo and serve immediately with lime wedges on the side for squeezing.

Pin It

Last summer my neighbor smelled this cooking through our shared wall and knocked on my door asking what the scent was. I made her a bowl and she sat on my kitchen counter eating it, asking questions about every ingredient like she was learning a language. She comes over now whenever she's tired of cooking and just wants something that tastes alive. That's what this dish does to people.

Why This Works as a Complete Meal

Everything on this bowl serves a purpose beyond just sitting there looking pretty. The jasmine rice provides a gentle backdrop so the bold flavors don't overwhelm, the pickled vegetables add brightness and acidity that cut through the richness of the tofu and mayo, and the crispy tofu actually gives you protein and texture instead of making the whole thing feel sad or incomplete. The sriracha mayo ties it all together because it's creamy, spicy, and enough to coat every component. You finish the bowl feeling satisfied, not stuffed, which is exactly how food should make you feel.

Customizing Without Losing the Plot

The beauty of a bowl format is that you can adjust almost everything based on what you have and what you're craving. Swap brown rice or quinoa in if you want more whole grains, add shredded purple cabbage or lettuce for extra crunch, use regular lime juice if you don't have sriracha, or dial the heat way up if you like things spicy enough to clear your sinuses. I've made this with leftover roasted vegetables mixed in, extra cucumber if daikon isn't around, and even added a fried egg on top once when I wanted something richer. The core stays strong no matter what you change, which is the mark of a reliable recipe.

The Small Details That Actually Matter

Toasting your own sesame seeds in a dry pan takes ninety seconds and tastes infinitely better than buying them pre-toasted. Squeezing fresh lime juice rather than using bottled changes the brightness level noticeably. Slicing your jalapeño and scallions right before serving keeps them crisp and prevents the bowl from getting watered down as it sits. These aren't fancy techniques, just small choices that show respect for the ingredients and the person eating the bowl.

• Keep the pickled vegetables in their liquid until you're actually assembling the bowl so they stay crisp and flavorful instead of getting soggy.
• Warm your rice slightly before serving because cold rice makes the whole bowl feel sad and disconnected.
• Taste as you build your bowl and add more sriracha mayo or lime juice if something feels like it needs brightening.

Pin It

This bowl became my answer to so many different moods and moments, from nights when I needed something fast to evenings when I wanted to feel taken care of. It's the kind of recipe that reminds you that vegan food doesn't need to be complicated or apologetic to be absolutely delicious.

Recipe FAQs

→ How do you achieve crispy tofu in this dish?

Press the tofu to remove excess moisture, coat with soy sauce and cornstarch, then pan-fry in hot oil until golden and crispy on all sides.

→ What vegetables are used for pickling?

Carrots, daikon radish, and cucumber are thinly sliced and quick-pickled in a mixture of rice vinegar, sugar, and salt for a tangy crunch.

→ Can I substitute jasmine rice with other grains?

Yes, brown rice or quinoa can be used as a whole-grain alternative for a different texture and added nutrition.

→ How spicy is the sriracha mayo sauce?

The heat level can be adjusted by varying the amount of sriracha mixed with vegan mayonnaise and lime juice for a balanced creamy and zesty flavor.

→ Are there gluten-free options for this dish?

Using tamari instead of soy sauce and ensuring all condiments are gluten-free makes this meal suitable for gluten-sensitive diets.