Tofu and Mushroom Banh Mi with Pickled Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant Vietnamese sandwich featuring marinated tofu and sautéed mushrooms, layered with crunchy pickled vegetables and fresh herbs inside a crisp baguette. This vietnamese-inspired vegetarian (vegetarian) ready in about 55 minutes pairs sliced shiitake mushrooms, soy sauce, hoisin sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Serves 4 Vietnamese cuisine 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Prepare pickled vegetables by combining 1/3 cup rice vinegar, 1 tbsp sugar, and 1/2 tsp salt in a bowl until dissolved. Add 1/2 cup julienned daikon radish and 1/2 cup julienned carrot, toss well, and let marinate for at least 30 minutes.
  2. Step 2: In a small bowl, mix 3 tbsp soy sauce and 2 tbsp hoisin sauce. Heat 2 tbsp vegetable oil in a skillet over medium-high heat, add 14 oz sliced firm tofu, and cook for 3 minutes per side until golden and slightly crisp.
  3. Step 3: Add 1 cup sliced shiitake mushrooms to the skillet and sauté for 4-5 minutes until softened. Pour the soy-hoisin sauce mixture over tofu and mushrooms, stirring to coat and cook for 2 more minutes until sauce thickens.
  4. Step 4: In a separate small bowl, stir together 1/4 cup mayonnaise and 1 tbsp sriracha sauce to make a spicy mayo.
  5. Step 5: Slice 4 baguette rolls lengthwise without cutting all the way through and lightly toast them.
  6. Step 6: Spread spicy mayo inside each baguette, layer with tofu and mushroom mixture, pickled vegetables, 1/2 cup thinly sliced cucumber, fresh cilantro leaves, and thinly sliced jalapeño. Serve immediately.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Tofu and Mushroom Banh Mi with Pickled Vegetables take to make?

Total time is about 55 minutes (40 min prep + 15 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 Tofu and Mushroom Banh Mi with Pickled Vegetables?

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 sliced shiitake mushrooms from drying out.

Can I substitute ingredients in Tofu and Mushroom Banh Mi with Pickled Vegetables?

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 Tofu and Mushroom Banh Mi with Pickled Vegetables 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 Tofu and Mushroom Banh Mi with Pickled Vegetables 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.

Related recipes