Vietnamese Banh Mi-Inspired Crispy Tofu Sandwich

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A crunchy tofu sandwich loaded with pickled vegetables, fresh herbs, and a savory-spicy spread reminiscent of vibrant Vietnamese street food. This Vietnamese-inspired street-food recipe (vegetarian), ready in about 45 minutes, pairs firm tofu, soy sauce, sriracha sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 14 oz block, pressed and sliced into 1/2-inch slabs firm tofu
• 3 tbsp soy sauce
• 1 tbsp sriracha sauce
• 3 tbsp vegetable oil
• 2, about 6 inches each baguette rolls
• 1 medium, julienned carrot
• 1/2 cup julienned daikon radish
• 1/4 cup white vinegar
• 1 tbsp granulated sugar
• 1/2 tsp salt (for pickling)
• 1/2, thinly sliced cucumber
• 1/4 cup fresh cilantro leaves
• 3 tbsp mayonnaise
• 1 tsp lime juice
• 1/4 tsp garlic powder
• 1/8 tsp black pepper

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Instructions

1. Step 1: In a small bowl, whisk 1/4 cup white vinegar, 1 tbsp granulated sugar, and 1/2 tsp salt until sugar dissolves. Place 1 julienned carrot and 1/2 cup julienned daikon radish into the mixture, letting them pickle for at least 20 minutes.
2. Step 2: Combine 3 tbsp soy sauce and 1 tbsp sriracha in a shallow dish. Marinate 14 oz firm tofu slabs in this mixture for 10 minutes.
3. Step 3: Heat 3 tbsp vegetable oil in a nonstick skillet over medium-high heat. Fry the tofu slabs for 4-5 minutes per side until golden and crispy. Remove and drain on paper towels.
4. Step 4: Mix 3 tbsp mayonnaise with 1 tsp lime juice, 1/4 tsp garlic powder, and 1/8 tsp black pepper in a small bowl to create a spicy spread.
5. Step 5: Slice 2 baguette rolls lengthwise without cutting all the way through. Spread the spicy mayo evenly on the inside of each roll.
6. Step 6: Assemble sandwiches by layering fried tofu, pickled carrot and daikon, thinly sliced 1/2 cucumber, and 1/4 cup fresh cilantro leaves inside each baguette. Serve immediately for a fresh, crunchy bite.