Vegan Bánh Mì
Ingredients:
- 1 cup daikon radish, julienned
- 1 cup carrots, julienned
- ½ cup rice vinegar
- ½ cup warm water
- 2 tbsp sugar
- 1 tsp salt
- 1 block (14 oz) extra-firm tofu, pressed and sliced
- 2 tbsp soy sauce or tamari
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp sriracha
- 1 tsp maple syrup
- 1 clove garlic, minced
- 3 tbsp vegan mayonnaise
- 1 tsp sriracha (adjust to taste)
- 1 tsp lime juice
- 2 Vietnamese baguettes (bánh mì rolls) or 4 small French baguette sections
- ½ cucumber, thinly sliced lengthwise
- 1 jalapeño, thinly sliced (optional)
- Large handful of fresh cilantro sprigs
- 2 green onions, sliced
- 2 tbsp soy sauce or Maggi seasoning (for drizzling)
Equipments:
Features:
Gluten-Free
Nut-Free
Nutrition:
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Make the pickled vegetables at least 1 hour ahead, or up to a day ahead — quick pickles need real time in the brine to turn tangy and crisp, and pickling them while you make everything else saves time later.
Instructions:
Step 1: Make the Pickled Vegetables (best done 1–24 hrs ahead)
- Make the brine — Whisk together rice vinegar, warm water, sugar, and salt in a bowl until the sugar fully dissolves.
- Julienne the vegetables — Cut daikon and carrots into thin matchsticks, about 2 inches long.
- Pickle — Submerge vegetables in the brine. Let sit at room temperature for at least 30 minutes, or refrigerate overnight for deeper flavor. Drain before using.
Step 2: Marinate & Cook the Tofu
- Press the tofu — Wrap tofu in a clean towel and press firmly for 15 minutes to remove excess moisture. Slice into thin planks or triangles.
- Make the marinade — Mix soy sauce, hoisin, sesame oil, sriracha, maple syrup, and minced garlic in a bowl.
- Marinate — Coat tofu slices in the marinade and let sit for at least 15 minutes (or up to 1 hour).
- Pan-fry — Heat a non-stick skillet over medium-high heat with a little oil. Cook tofu 3–4 minutes per side until golden, caramelized, and slightly crispy. Set aside.
Step 3: Make the Sriracha Mayo
- Mix vegan mayo, sriracha, and lime juice together in a small bowl. Taste and adjust heat level.
Step 4: Toast the Bread
- Toast — Slice baguettes lengthwise and toast cut-side down in a dry skillet or under the broiler for 2–3 minutes until golden and crisp on the inside while staying soft on the outside.
Step 5: Assemble
- Spread — Generously spread sriracha mayo on both cut sides of the toasted baguette.
- Layer the tofu — Lay caramelized tofu slices along the bottom half.
- Add pickled veg — Pile on the drained pickled daikon and carrots.
- Add fresh toppings — Layer cucumber slices, jalapeño, cilantro sprigs, and green onions.
- Drizzle — Add a tiny drizzle of soy sauce or Maggi seasoning for extra umami.
- Close and serve immediately — Bánh mì is best eaten fresh while the bread is still crisp.
Tips For The Best Bánh Mì: The bread is everything — authentic Vietnamese bánh mì rolls have a thin, shattery crust and airy crumb. French baguette is a good substitute but denser. Don't skip pressing the tofu — removing moisture is key to a golden, caramelized crust. Make the pickled vegetables the night before for the best flavor. Assemble just before serving — bánh mì gets soggy quickly once the mayo meets the bread.
Protein Swaps: Tofu can be swapped for tempeh (sliced thin, marinated the same way, pan-fried until crispy), portobello mushrooms (marinated whole and grilled or roasted), lemongrass-spiced jackfruit, or pan-fried seitan for a chewier bite.
Heat Level: Mild: skip jalapeño and reduce sriracha to ½ tsp. Medium: 1 tsp sriracha in mayo plus a few jalapeño slices. Hot: extra jalapeño plus a drizzle of chili oil on the finished sandwich.
Storage: Pickled vegetables keep in brine for up to 2 weeks and only get better. Cooked tofu keeps for up to 4 days — re-crisp in a hot skillet before assembling. Assembled sandwiches are best eaten immediately.
Common Mistakes: Using silken or soft tofu — it won't hold up to pan-frying; always use extra-firm. Not draining the pickled vegetables before adding — excess liquid makes the bread soggy. Skimping on cilantro — it's not garnish, it's a main flavor component.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The carrots adds natural sweetness and color. The ½ cup rice vinegar adds tang that cuts through richness and balances the flavors. The sugar provides clean sweetness and helps balance acidity. The salt sharpens and balances every other flavor in the dish.
Vegan Bánh Mì
Ingredients:
- 1 cup daikon radish, julienned
- 1 cup carrots, julienned
- ½ cup rice vinegar
- ½ cup warm water
- 2 tbsp sugar
- 1 tsp salt
- 1 block (14 oz) extra-firm tofu, pressed and sliced
- 2 tbsp soy sauce or tamari
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp sriracha
- 1 tsp maple syrup
- 1 clove garlic, minced
- 3 tbsp vegan mayonnaise
- 1 tsp sriracha (adjust to taste)
- 1 tsp lime juice
- 2 Vietnamese baguettes (bánh mì rolls) or 4 small French baguette sections
- ½ cucumber, thinly sliced lengthwise
- 1 jalapeño, thinly sliced (optional)
- Large handful of fresh cilantro sprigs
- 2 green onions, sliced
- 2 tbsp soy sauce or Maggi seasoning (for drizzling)
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The carrots adds natural sweetness and color. The ½ cup rice vinegar adds tang that cuts through richness and balances the flavors. The sugar provides clean sweetness and helps balance acidity. The salt sharpens and balances every other flavor in the dish.
Prep:
Make the pickled vegetables at least 1 hour ahead, or up to a day ahead — quick pickles need real time in the brine to turn tangy and crisp, and pickling them while you make everything else saves time later.
Instructions:
Step 1: Make the Pickled Vegetables (best done 1–24 hrs ahead)
- Make the brine — Whisk together rice vinegar, warm water, sugar, and salt in a bowl until the sugar fully dissolves.
- Julienne the vegetables — Cut daikon and carrots into thin matchsticks, about 2 inches long.
- Pickle — Submerge vegetables in the brine. Let sit at room temperature for at least 30 minutes, or refrigerate overnight for deeper flavor. Drain before using.
Step 2: Marinate & Cook the Tofu
- Press the tofu — Wrap tofu in a clean towel and press firmly for 15 minutes to remove excess moisture. Slice into thin planks or triangles.
- Make the marinade — Mix soy sauce, hoisin, sesame oil, sriracha, maple syrup, and minced garlic in a bowl.
- Marinate — Coat tofu slices in the marinade and let sit for at least 15 minutes (or up to 1 hour).
- Pan-fry — Heat a non-stick skillet over medium-high heat with a little oil. Cook tofu 3–4 minutes per side until golden, caramelized, and slightly crispy. Set aside.
Step 3: Make the Sriracha Mayo
- Mix vegan mayo, sriracha, and lime juice together in a small bowl. Taste and adjust heat level.
Step 4: Toast the Bread
- Toast — Slice baguettes lengthwise and toast cut-side down in a dry skillet or under the broiler for 2–3 minutes until golden and crisp on the inside while staying soft on the outside.
Step 5: Assemble
- Spread — Generously spread sriracha mayo on both cut sides of the toasted baguette.
- Layer the tofu — Lay caramelized tofu slices along the bottom half.
- Add pickled veg — Pile on the drained pickled daikon and carrots.
- Add fresh toppings — Layer cucumber slices, jalapeño, cilantro sprigs, and green onions.
- Drizzle — Add a tiny drizzle of soy sauce or Maggi seasoning for extra umami.
- Close and serve immediately — Bánh mì is best eaten fresh while the bread is still crisp.
