Vegan Crispy Tofu Banh Mi

My roommate came home one Tuesday with a banh mi sandwich dripping with pickled vegetables and declared it the best lunch she'd had all week. I watched her devour it in minutes, then thought: what if I made this at home, but lighter, without the bread, and entirely plant-based? That evening I pressed some tofu, dusted it with cornstarch, and discovered something magical happened when those cubes hit hot oil—they turned golden and crispy, almost nutty tasting. Now these bowls have become my answer to weeknight meals that feel both comforting and exciting.

Last spring, I made these for my sister when she was visiting, and she sat at my kitchen counter asking questions about every component while I assembled the bowls. By the time she took her first bite, she was already asking if I could teach her how to crisp the tofu. That's when I knew this recipe had staying power, because it inspired curiosity instead of just hunger.

Ingredients

• Firm tofu (400 g): Press it really well before cooking—moisture is the enemy of crispiness, and I learned this the hard way after my first soggy batch.
• Cornstarch (2 tbsp): This is your secret weapon for achieving that golden, crispy exterior that feels almost fried without all the oil.
• Soy sauce (2 tbsp): Use tamari if you need gluten-free, and let the tofu sit in it for a minute to absorb the umami flavor.
• Sesame oil (1 tbsp): Don't skip this—the nutty aroma as it heats is part of the experience, and it adds authentic depth.
• Vegetable oil (1 tbsp): The combination of sesame and vegetable oil prevents burning while keeping the tofu golden.
• Carrot and daikon radish: Julienne them thin so they pickle quickly and add that signature bright, snappy texture to every bite.
• Rice vinegar (½ cup): The acidity cuts through the richness of the sriracha mayo and balances the whole bowl.
• Jasmine rice (2 cups cooked): Its gentle fragrance complements the pickled vegetables without competing for attention.
• Vegan mayonnaise and sriracha: Mix these together to create a sauce that's creamy and spicy—the sriracha shouldn't overpower, so taste as you go.
• Fresh cilantro, jalapeño, scallions, sesame seeds: These garnishes transform the bowl from simple to vibrant, so don't treat them as optional.

Instructions

Quick-pickle your vegetables:

Whisk together rice vinegar, sugar, and salt in a bowl until the sugar dissolves, then add your julienned carrot, daikon, and cucumber slices. The vegetables will soften slightly and turn translucent at the edges, developing that tangy flavor that makes these bowls sing.

Dry and season the tofu:

Pat your pressed tofu cubes completely dry with paper towels—any moisture will create steam instead of a crispy crust. Toss them in soy sauce first, then dust generously with cornstarch, making sure every side is coated.

Achieve golden, crispy tofu:

Heat both oils in a large skillet over medium-high heat until the pan is hot enough that a tofu cube sizzles immediately when it touches down. Arrange the tofu in a single layer and resist the urge to stir constantly; let each side sit for 2-3 minutes to develop that gorgeous golden crust before turning.

Prepare your rice:

If you haven't already cooked jasmine rice, do that now—it takes about 15 minutes and should be fluffy and slightly fragrant when done.

Make the sriracha mayo:

Combine vegan mayo, sriracha, and lime juice in a small bowl, starting with 1 tablespoon of sriracha and adding more if you like heat. The lime juice keeps it fresh and prevents the sauce from tasting one-dimensional.

Assemble and serve:

Divide warm rice among bowls, top with drained pickled vegetables, your crispy tofu, then scatter cilantro, jalapeño slices, and scallions over the top. Drizzle generously with sriracha mayo, sprinkle with sesame seeds, and serve immediately with lime wedges on the side.

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There's a moment, usually about halfway through eating one of these bowls, where all the flavors and textures come together in one perfect bite—crispy tofu, tangy vegetables, creamy spicy sauce, fresh herbs—and you understand why Vietnamese cuisine has so much to teach us about balance. That's the moment these stop being just dinner and become something worth remembering.

Building Layers of Flavor

Each component in this bowl has a purpose and a personality. The pickled vegetables aren't just colorful; their brightness prevents the meal from feeling heavy, and their acidity wakes up your palate between bites. The sriracha mayo acts as the glue that ties everything together, and the fresh herbs add a final note of freshness that feels essential. When you're assembling, think of it as building a story rather than just stacking ingredients.

Why Cornstarch Changes Everything

I spent months trying different methods to crisp tofu before discovering that cornstarch was my answer. The starch creates a protective coating that browns beautifully while the inside stays creamy and tender—it's the same technique used in professional kitchens, but nobody talks about it. The key is making sure the cornstarch is distributed evenly; clumps will fry dark while bare spots won't crisp at all, so take your time with this step.

Customization and Storage

One of the best things about bowl meals is how easily they adapt to what you have on hand or what you're craving that day. The rice can be swapped for quinoa, brown rice, or even cauliflower rice depending on your mood; the tofu can be seasoned differently with ginger and garlic if you want a different flavor profile. The pickled vegetables stay fresh in the refrigerator for up to five days, so making a big batch means quick bowls all week long.

• Prep your pickled vegetables the night before and store them in an airtight container to deepen the flavor.
• Cook your rice ahead of time and reheat it gently just before serving, or eat the bowl with cool rice for a different experience.
• Make the sriracha mayo fresh each time so the lime juice keeps everything bright and alive.

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These bowls remind me why cooking at home matters—not because it's trendy or Instagram-worthy, but because it lets you build something nourishing that tastes exactly the way you want it to. Make them once, and you'll understand why they've become my go-to meal for almost every occasion.

Recipe Questions & Answers

→ How do I get the tofu crispy?

Press the tofu thoroughly to remove excess moisture, then coat it evenly with cornstarch before cooking. Pan-fry in a mixture of sesame and vegetable oil over medium-high heat, turning occasionally until golden brown on all sides. Don't overcrowd the pan.

→ Can I make the pickled vegetables ahead?

Yes! Quick-pickled vegetables actually develop better flavor if made ahead. They can be prepared up to 3 days in advance and stored in the refrigerator in an airtight container. The longer they sit, the more tangy and flavorful they become.

→ What can I use instead of sriracha mayo?

You can substitute with spicy peanut sauce, chili garlic sauce, or simply increase the pickled vegetables for extra tang. For a creamier alternative, try cashew cream blended with lime and chili flakes.

→ Is this dish gluten-free?

It can be! Use tamari instead of soy sauce and verify that your vegan mayonnaise is certified gluten-free. All other ingredients—rice, tofu, vegetables, and fresh garnishes—are naturally gluten-free.

→ How should I store leftovers?

Store components separately for best results. Keep pickled vegetables in their liquid, refrigerated for up to a week. Crispy tofu will lose some crunch but stays flavorful for 3-4 days. Reheat tofu in a skillet to restore some crispiness before assembling bowls.

→ Can I use different vegetables for pickling?

Absolutely! Try thin-sliced red onion, bell peppers, or green beans. The classic Vietnamese combination uses carrot and daikon, but any crisp vegetable works beautifully with the rice vinegar pickling liquid.