Crispy Tofu Banh Mi Sandwiches

Name: Crispy Tofu Banh Mi Sandwiches
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Various
Ingredients: 14 oz extra-firm tofu; 3 tbsp soy sauce; 2 tbsp rice vinegar; 1 tbsp sesame oil; 1 tbsp sriracha; 2 cloves garlic, minced; 1 tbsp cornstarch; 3 tbsp vegetable oil for cooking; 1 cup shredded carrots; 1 cup shredded daikon radish; 2 tbsp rice vinegar; 1 tsp salt; 1 tsp sugar; 4 banh mi rolls or crusty baguette sections; 1/4 cup mayonnaise; 1/4 cup fresh cilantro leaves; 1 jalapeño, sliced; 2 tbsp roasted peanuts, crushed

Golden-fried tofu with pickled vegetables, cilantro, and peanuts in a crispy banh mi roll. Ready in 35 minutes.

Quick Meals

Be the first to rate!

↓ Jump to Recipe

🕐 Prep: 20 min | 🔥 Cook: 15 min | ⏱️ Total: 35 min

🍳

Recommended Gear

Paper towels

Shop →

Shallow bowl

Shop →

Large skillet

Shop →

Cutting board

Shop →

Sharp knife

Shop →

Small bowl

Shop →

Tongs

Shop →

🛒 We may earn a small commission at no extra cost to you. We only recommend gear we'd use ourselves.

Ingredients

Servings 4

▸ 14 oz extra-firm tofu
▸ 3 tbsp soy sauce
▸ 2 tbsp rice vinegar
▸ 1 tbsp sesame oil
▸ 1 tbsp sriracha
▸ 2 cloves garlic, minced
▸ 1 tbsp cornstarch
▸ 3 tbsp vegetable oil for cooking
▸ 1 cup shredded carrots
▸ 1 cup shredded daikon radish
▸ 2 tbsp rice vinegar
▸ 1 tsp salt
▸ 1 tsp sugar
▸ 4 banh mi rolls or crusty baguette sections
▸ 1/4 cup mayonnaise
▸ 1/4 cup fresh cilantro leaves
▸ 1 jalapeño, sliced
▸ 2 tbsp roasted peanuts, crushed

🛒 Links may earn us a small commission at no cost to you.

Instructions

Prep the Tofu

1. Drain tofu and wrap in 3 layers of paper towels. Press firmly between your hands for 30 seconds to remove excess moisture.
2. Cut tofu into 1/2-inch-thick rectangles (about 12 pieces).
3. In a shallow bowl, whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp sriracha, and 2 cloves minced garlic.
4. Coat tofu pieces in marinade, turning gently to coat all sides. Let sit 2 minutes.
5. Sprinkle 1 tbsp cornstarch over a plate. Dredge each tofu piece in cornstarch, shaking off excess.

Make the Quick Pickles

1. In a small bowl, combine 1 cup shredded carrots, 1 cup shredded daikon, 2 tbsp rice vinegar, 1 tsp salt, and 1 tsp sugar.
2. Toss to combine. Set aside—they'll soften slightly as they sit.

Cook the Tofu

1. Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Working in two batches, arrange tofu pieces in a single layer. Sear without moving for 4-5 minutes, until golden brown and crispy on the bottom.
3. Flip each piece gently with tongs and cook the second side for 3-4 minutes until golden brown.
4. Transfer to a clean paper towel to drain. Season lightly with salt.

Assemble

1. Slice each banh mi roll in half horizontally.
2. Spread 1 tbsp mayonnaise on the cut side of each roll.
3. Divide pickled vegetables evenly among rolls, layering them on the bottom half.
4. Top with 3 crispy tofu pieces per sandwich.
5. Garnish with cilantro leaves, jalapeño slices, and crushed peanuts.
6. Close the sandwich and serve immediately.

Cook's Notes

💡 Press your tofu aggressively—the drier it is, the crispier it gets. Don't skip this step.
💡 Make the pickles while the tofu marinates; they're even better after 10 minutes of sitting.
💡 If you can't find banh mi rolls, a crispy baguette or even soft hoagie rolls work, though the texture won't be quite as authentic.