Pan-Fried Tofu Banh Mi with Pickled Vegetables and Cilantro

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vegetarian twist on the classic Vietnamese sandwich, featuring crispy pan-fried tofu, crunchy pickled vegetables, and fresh herbs in a crusty baguette. This Vietnamese-inspired vegetarian recipe, ready in about 50 minutes, pairs firm tofu block, vegetable oil, daikon radish for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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.

Prep: 40 min Cook: 10 min Serves 4 Vietnamese cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 1/3 cup white vinegar, 2 tbsp granulated sugar, and 1/2 tsp salt until sugar dissolves. Add 1/2 cup julienned daikon and 1/2 cup julienned carrot. Let sit for 30 minutes to pickle.
  2. Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Pat dry 14 oz firm tofu slices and brush both sides with 1 tbsp soy sauce. Pan-fry tofu for about 4 minutes per side until golden brown and crispy.
  3. Step 3: Slice 1 large French baguette lengthwise but not all the way through. Lightly toast the bread.
  4. Step 4: Spread 2 tbsp mayonnaise evenly on the inside of the baguette. Layer pan-fried tofu slices, 1/3 cup fresh cilantro leaves, 1/2 cup cucumber slices, jalapeño slices to taste, and drained pickled vegetables.
  5. Step 5: Close the sandwich and press lightly. Slice into 4 portions and serve immediately for a crunchy and fresh vegetarian banh mi.

Frequently asked questions

How long does Pan-Fried Tofu Banh Mi with Pickled Vegetables and Cilantro take to make?

Total time is about 50 minutes (40 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Tofu Banh Mi with Pickled Vegetables and Cilantro?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu block from drying out.

Can I substitute ingredients in Pan-Fried Tofu Banh Mi with Pickled Vegetables and Cilantro?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Tofu Banh Mi with Pickled Vegetables and Cilantro for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Fried Tofu Banh Mi with Pickled Vegetables and Cilantro vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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