Pan-Fried Tofu Bánh with Pickled Carrot and Daikon Slaw

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A vegetarian Vietnamese sandwich featuring crispy pan-fried tofu, a bright pickled carrot and daikon slaw, cucumber, and fresh herbs in a fluffy baguette. This vietnamese-inspired vietnamese (vegetarian) ready in about 45 minutes pairs soy sauce, vegetable oil, carrots, julienned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 14 oz firm tofu, pressed and sliced into 1/2-inch slabs
• 2 tbsp soy sauce
• 2 tbsp vegetable oil
• 1 cup carrots, julienned
• 1 cup daikon radish, julienned
• 1/2 cup white vinegar
• 1/2 cup water
• 2 tbsp granulated sugar
• 1 tsp salt
• 1/2 cup cucumber, thinly sliced
• 1/4 cup fresh cilantro leaves
• 2 tbsp mayonnaise
• 1 medium (about 10 inches) French baguette

Instructions

1. Step 1: Press 14 oz firm tofu to remove excess moisture, then slice into 1/2-inch thick slabs. Marinate tofu with 2 tbsp soy sauce for 15 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a nonstick skillet over medium-high heat. Pan-fry tofu slices for 4-5 minutes per side until golden brown and crispy around the edges. Remove and set aside.
3. Step 3: Combine 1 cup julienned carrots and 1 cup julienned daikon radish in a jar. In a saucepan, heat 1/2 cup white vinegar, 1/2 cup water, 2 tbsp granulated sugar, and 1 tsp salt over medium heat until sugar dissolves. Pour hot liquid over vegetables and refrigerate for at least 20 minutes.
4. Step 4: Slice 1 medium French baguette lengthwise without slicing all the way through. Spread 2 tbsp mayonnaise evenly on both sides.
5. Step 5: Assemble the bánh mì by layering pan-fried tofu, 1/2 cup thinly sliced cucumber, a generous amount of pickled carrot and daikon slaw, and 1/4 cup fresh cilantro leaves inside the baguette. Serve immediately.