Vegan Crispy Tofu Banh Mi (Printable)

Plant-based bowls with crispy tofu, pickled veggies, jasmine rice, and a tangy sriracha mayo drizzle.

# What You Need:

→ Tofu

01 - 14 oz firm tofu, pressed and cut into 3/4-inch cubes
02 - 2 tablespoons cornstarch
03 - 2 tablespoons soy sauce
04 - 1 tablespoon sesame oil
05 - 1 tablespoon vegetable oil

→ Pickled Vegetables

06 - 1 medium carrot, julienned
07 - 1 small daikon radish, julienned
08 - 1/2 cucumber, thinly sliced
09 - 1/2 cup rice vinegar
10 - 1 tablespoon sugar
11 - 1/2 teaspoon salt

→ Rice

12 - 2 cups cooked jasmine rice

→ Sriracha Mayo

13 - 1/4 cup vegan mayonnaise
14 - 1 to 2 tablespoons sriracha
15 - 1 teaspoon lime juice

→ Garnishes

16 - 1/2 cup fresh cilantro leaves
17 - 1 jalapeño, thinly sliced
18 - 1 small handful scallions, sliced
19 - 1 tablespoon toasted sesame seeds
20 - Lime wedges

# How-To Steps:

01 - In a bowl, whisk together rice vinegar, sugar, and salt until dissolved. Add carrot, daikon, and cucumber. Toss to coat and set aside to pickle, stirring occasionally.
02 - Pat tofu cubes dry. In a large bowl, toss tofu with soy sauce, then sprinkle with cornstarch and toss to coat evenly.
03 - Heat sesame oil and vegetable oil in a large non-stick skillet over medium-high heat. Add tofu in a single layer. Cook, turning occasionally, until golden and crispy on all sides, approximately 10 to 12 minutes. Remove from heat.
04 - Prepare jasmine rice according to package instructions if not already cooked.
05 - Mix vegan mayonnaise, sriracha, and lime juice in a small bowl until well combined.
06 - Divide rice among bowls. Top with drained pickled vegetables, crispy tofu, and garnishes including cilantro, jalapeño, scallions, and sesame seeds. Drizzle with sriracha mayo. Serve with lime wedges.

# Expert Suggestions:

01 -
  • The tofu gets genuinely crispy on the outside while staying tender inside, which honestly used to intimidate me until I learned the cornstarch trick.
  • Pickled veggies mean you can prep everything ahead and assemble bowls whenever hunger strikes.
  • It's completely vegan but tastes indulgent and craveable, so nobody feels like they're eating "health food."
  • The whole thing comes together in under 45 minutes, which feels like a small miracle for something this impressive.
02 -
  • Pressing the tofu genuinely changes everything—I learned this the hard way by skipping it once and ending up with soggy, steamed tofu cubes instead of crispy ones.
  • Don't overcrowd the tofu in the pan; it needs space to develop a crust, and if pieces are touching they'll steam instead of crisp.
  • Taste your pickled veggies before assembling—if they're too sour, drain some liquid; if not sour enough, add a splash more vinegar.
  • The sriracha mayo can be made ahead, but assemble bowls only when you're ready to eat so the rice stays warm and the toppings stay fresh.
03 -
  • Make your pickled vegetables the day before and they'll be even more deeply flavored; the brine actually improves overnight.
  • If your vegan mayo tastes slightly off, add a tiny squeeze of lemon juice and a pinch of white pepper to brighten it up instantly.
  • Double the recipe and eat it for lunch the next day—the flavors actually deepen and the components stay fresh if kept separate and assembled fresh.
Go Back