Vegetarian Tofu Banh Mi with Pickled Vegetables

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A crisp baguette filled with marinated tofu, tangy pickled vegetables, and fresh herbs for a vibrant street food experience. This Vietnamese recipe (vegetarian, gluten free), ready in about 45 minutes, pairs baguette, firm tofu, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 30 min Cook: 15 min Serves 2 Vietnamese cuisine 600 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press tofu (8 oz) to remove moisture, then cut into 1/4-inch thick slices. Whisk soy sauce (2 tbsp), rice vinegar (1 tbsp), maple syrup (1 tbsp), and sesame oil (1 tbsp) in a bowl. Add tofu slices and marinate for 20 minutes.
  2. Step 2: Heat a non-stick skillet over medium heat. Cook tofu slices (8 oz) for 3-4 minutes per side until golden brown.
  3. Step 3: Combine julienned carrot (1/2 cup), julienned daikon (1/2 cup), rice vinegar (1/4 cup), sugar (1/4 cup), and water (1/4 cup) in a bowl. Let sit for 15 minutes to pickle.
  4. Step 4: Slice baguettes (2) in half lengthwise. Spread 1 tbsp vegan mayonnaise on each half.
  5. Step 5: Layer cooked tofu (8 oz), pickled vegetables (from step 3), sliced cucumber (1/4 cup), and fresh herbs (1/4 cup cilantro and 1/4 cup mint) on the baguette halves. Drizzle with sriracha (1 tbsp) if desired.

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