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Vegan banh mi sandwich sliced in half showing crispy tofu, pickled carrots and daikon, and cucumber on a toasted baguette

Vegan Banh Mi with Quick Pickled Veggies

A vegan take on Vietnamese banh mi with crispy pan-fried tofu, quick pickled carrots and daikon, cucumber, and cilantro on a toasted baguette.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Vietnamese-inspired
Calories: 410
Ingredients Method Notes

Ingredients
  

Quick pickled carrots and daikon
  • 1 Carrot, julienned large (about 120 g)
  • 150 g Daikon radish, julienned
  • 120 ml Rice vinegar
  • 120 ml Warm water
  • 2 tbsp Sugar
  • 1 tsp Salt
Marinated tofu
  • 400 g Extra-firm tofu pressed and sliced into 1 cm strips
  • 3 tbsp Soy sauce or tamari
  • 1 tbsp Maple syrup
  • 2 cloves Garlic, minced
  • 1/2 tsp Five-spice powder optional
  • 2 tbsp Neutral oil for frying
Sandwich assembly
  • 1 Vegan baguette baguette, cut into 4 pieces
  • 4 tbsp Vegan mayo
  • 1 tbsp Sriracha or to taste
  • 1 Cucumber, thinly sliced small
  • 1 handful Cilantro sprigs
  • 1 Jalapeno, thinly sliced small

Method
 

Make the pickles
  1. Toss the julienned carrot and daikon with salt in a bowl and let sit for 5 minutes, then squeeze out excess liquid.
  2. Whisk together rice vinegar, warm water, and sugar until the sugar dissolves, then pour over the vegetables.
  3. Let the pickles sit for at least 20 minutes at room temperature, or refrigerate for up to 2 weeks for deeper flavor.
Marinate and fry the tofu
  1. Press the tofu between paper towels under a heavy pan for 15 minutes to remove excess water.
  2. Whisk soy sauce, maple syrup, garlic, and five-spice powder in a shallow dish, then add the tofu strips and let sit for 10 minutes, flipping once.
  3. Heat oil in a nonstick skillet over medium-high heat. Fry the tofu in a single layer for 3 to 4 minutes per side until deep golden and crisp at the edges.
Assemble the banh mi
  1. Split each baguette piece and toast cut-side down in a dry skillet for 2 minutes until warm and slightly crisp.
  2. Spread vegan mayo and sriracha on the inside of each baguette piece.
  3. Layer in fried tofu, drained pickled carrot and daikon, cucumber slices, cilantro, and jalapeno.
  4. Press the sandwich together gently and serve right away while the bread is still crisp.

Notes

  • Press tofu at least 15 minutes for a crisp fried edge.
  • Salt shredded veggies before pickling to draw out water first.
  • Toast the baguette to keep it from turning soggy fast.
  • Assemble sandwiches right before eating, not ahead of time.
  • Double the pickle batch since it keeps for 2 weeks.