Vegan Banh Mi Recipe
crispy tofu, pickled daikon, cucumber, jalapeño, cilantro, soy ginger dressing, hoagie
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Ingredients
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Marinated & Crispy Tofu
Quick Pickles & Veggies
Soy-Ginger Dressing & Spread
Bread & Assembly
Method
Marinated & Crispy Tofu
- 1
Press and drain tofu
Wrap the block of extra-firm tofu in clean kitchen towels or paper towels and place a weight (a heavy skillet or a few cans) on top for 15–20 minutes to press out excess moisture. Pat dry with towels.
- 2
Slice and marinate
Cut the pressed tofu into 1/2-inch thick slabs or 3/4-inch strips. In a shallow dish, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon maple syrup, 1 teaspoon grated ginger, and minced garlic. Add tofu pieces, turning to coat. Let marinate 10–20 minutes, turning halfway.
- 3
Coat with cornstarch
Drain excess marinade (reserve marinade for brushing). Sprinkle cornstarch evenly over tofu and toss gently so each piece gets a light, even coating. This creates a crispy exterior when cooked.
- 4
Pan-fry until crispy
Heat 2–3 tablespoons neutral oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add tofu pieces in a single layer without crowding. Fry 3–4 minutes per side until deep golden and crisp. Work in batches if needed. If you saved marinade, brush a small amount on the tofu during the last minute of cooking for extra flavor. Transfer cooked tofu to a wire rack or plate lined with paper towels and sprinkle lightly with 1 teaspoon salt while hot.
Quick Pickles & Veggies
- 5
Make the quick pickles
In a heatproof measuring cup or small saucepan, combine 1 cup rice vinegar, 1 cup water, 3 tablespoons sugar, and 1 teaspoon salt. Stir and heat briefly until sugar dissolves (30–60 seconds) or just pour warm water into the vinegar-sugar mixture and stir. Place julienned daikon and carrot (if using) into a jar or bowl and pour the pickling liquid over them. Let cool to room temperature, then cover and refrigerate at least 15 minutes; best if 1 hour or longer. They will keep refrigerated for up to 1 week.
- 6
Soy-Ginger Dressing & Spread
- 7
Make the spread
In a small bowl, whisk together 1/2 cup vegan mayonnaise, 1 teaspoon soy sauce, 1 tablespoon fresh lime juice, 1 teaspoon grated ginger, 1/2 teaspoon sesame oil, and 1 teaspoon sugar or agave if you like slightly sweeter spread. Add up to 1 tablespoon water to reach a spreadable consistency. Taste and adjust salt/sweetness.
Bread & Assembly
- 8
- 9
Assemble the banh mi
Spread a generous layer of the soy-ginger vegan mayo on both cut sides of each roll. Layer warm crispy tofu pieces on the bottom half (3–4 pieces per sandwich depending on roll size). Drain a small amount of pickled daikon/carrot and add a generous handful on top of the tofu. Add cucumber slices, a few jalapeño slices to taste, and a handful of cilantro leaves. Drizzle a little of the reserved marinade or an extra splash of soy sauce/lime if desired for extra brightness. Close the sandwich and press gently. Repeat for remaining sandwiches.
- 10