Pan-Fried Tofu Banh Mi with Pickled Vegetables

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vibrant Vietnamese street food-inspired sandwich featuring crispy pan-fried tofu, tangy pickled vegetables, and fresh herbs on a crusty baguette. This Vietnamese-inspired street-food recipe (vegan), ready in about 40 minutes, pairs firm tofu, vegetable oil, baguette 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
• 3 tbsp vegetable oil
• 1, about 10 inches baguette
• 1 medium, julienned carrot
• 1/2 cup julienned daikon radish
• 1/2 cup white vinegar
• 1/2 cup water
• 2 tbsp sugar
• 1 tsp, divided salt
• 1/2 medium, thinly sliced cucumber
• 1/4 cup fresh cilantro leaves
• 1 small, thinly sliced jalapeño
• 2 tbsp vegan mayonnaise
• 1 tbsp soy sauce
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Press 14 oz firm tofu for 20 minutes to remove excess moisture, then slice into 1/2-inch thick slabs.
2. Step 2: In a small bowl, combine 1/2 cup white vinegar, 1/2 cup water, 2 tbsp sugar, and 1/2 tsp salt. Stir until sugar dissolves, then add 1 medium julienned carrot and 1/2 cup julienned daikon radish. Let vegetables pickle at room temperature for at least 20 minutes until tangy.
3. Step 3: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Season tofu slices with 1 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Fry tofu for 4 minutes per side until golden and edges are crispy.
4. Step 4: Split 1 baguette lengthwise without cutting all the way through and toast lightly in the oven at 375°F for 5 minutes until slightly crisp.
5. Step 5: Spread 2 tbsp vegan mayonnaise evenly on both sides of the toasted baguette. Drizzle 1 tbsp soy sauce over the tofu slices and layer them inside the baguette.
6. Step 6: Drain pickled vegetables and arrange over tofu with 1/2 sliced cucumber, 1/4 cup fresh cilantro leaves, and 1 small thinly sliced jalapeño. Close the sandwich and serve immediately for a balance of crispy, tangy, and fresh flavors.