Tofu and Mushroom Banh Mi with Pickled Vegetables

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

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 recipe, ready in about 55 minutes, pairs firm tofu, shiitake mushrooms, soy 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.

Ingredients

• 14 oz, pressed and sliced into 1/2-inch slabs firm tofu
• 1 cup, sliced shiitake mushrooms
• 3 tbsp soy sauce
• 2 tbsp hoisin sauce
• 2 tbsp vegetable oil
• 4, about 6-inch each baguette rolls
• 1/2 cup, julienned daikon radish
• 1/2 cup, julienned carrot
• 1/3 cup rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1/2 cup, thinly sliced cucumber
• 1/4 cup fresh cilantro
• 1 small, thinly sliced jalapeño
• 1/4 cup mayonnaise
• 1 tbsp sriracha sauce

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

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.