Stir-Fried Tofu Bánh Mì with Pickled Daikon and Carrots

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A vegetarian take on the classic Vietnamese sandwich featuring savory stir-fried tofu, tangy pickled vegetables, fresh herbs, and a crunchy baguette. This Vietnamese recipe (vegetarian), ready in about 35 minutes, pairs firm tofu, soy sauce, hoisin sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 8 oz, pressed and cut into 1/2-inch cubes firm tofu
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• 2, minced garlic cloves
• 1 cup, julienned carrots
• 1 cup, julienned daikon radish
• 1/2 cup rice vinegar
• 1/4 cup granulated sugar
• 1 tsp salt
• 1, thinly sliced jalapeño
• 1/4 cup mayonnaise
• 1, 10-inch French baguette
• 1/4 cup, chopped fresh cilantro
• 1/4 cup fresh mint leaves

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Instructions

1. Step 1: Prepare pickled vegetables by combining 1 cup julienned carrots and 1 cup julienned daikon radish with 1/2 cup rice vinegar, 1/4 cup granulated sugar, and 1 tsp salt in a bowl; stir until sugar dissolves and refrigerate for at least 30 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a nonstick skillet over medium-high heat; add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Step 3: Add 8 oz cubed firm tofu and stir-fry for 5-6 minutes until golden on all sides.
4. Step 4: Stir in 2 tbsp soy sauce, 1 tbsp hoisin sauce, and 1 tsp sesame oil; cook for another 2 minutes until tofu is well coated and heated through.
5. Step 5: Slice the 10-inch French baguette lengthwise, toast lightly until crisp.
6. Step 6: Spread 1/4 cup mayonnaise evenly on the inside of the baguette; layer the stir-fried tofu, 1/2 cup pickled vegetables, 1 thinly sliced jalapeño, 1/4 cup chopped cilantro, and 1/4 cup fresh mint leaves.
7. Step 7: Close the sandwich gently, press slightly, and serve immediately for a fresh vegetarian bánh mì bursting with flavor.