Crispy Tofu Banh Mi With Quick Pickled Veggies
Crispy air fried tofu is layered with crunchy pickled veggies and mayo on crusty baguettes to make this fresh and flavourful vegan Tofu Banh Mi recipe. The perfect plant-based lunch!
I’ve tried quite a few vegan banh mi recipes over the years, but I was never quite satisfied with the texture or flavour. So naturally, I decided to take things into my own hands and develop this tofu banh mi! And what better way to make it than to use Air Fryer Tofu as the protein! Air fried tofu has totally been my favourite lately, and it’s seasoned to perfection, then cooked until crispy for this vegan banh mi. This is SUCH a fantastic way to use air fryer tofu, I must say. To this base, we add pickled veggies, cucumber, cilantro, and Vegan Mayo—spicy if you like, plain if you don’t. The result is a sandwich that’s bursting with freshness and flavour!
- 1 block extra firm tofu, pressed and sliced into ¼-inch slabs, 16 oz. or 450g
- ½ tablespoon light soy sauce or liquid aminos, 7.5 mL
- 1 teaspoon garlic powder, 3g
- ½ teaspoon onion powder, 1.5g
- 1 teaspoon paprika, 2g
- ½ teaspoon sea salt, 3g
- 2 teaspoons cornstarch, plus up to 2 more for extra crisp – 5 to 10g
- 1 teaspoon sesame oil, or other oil – 5mL
- ¼ teaspoon ground black pepper, 0.5g
- 1 medium carrot, julienned
- 1 small daikon radish, julienned
- ½ cup rice vinegar, 120mL
- 1 tablespoon sugar, 12g
- ½ teaspoon salt, 3g
- 4 Vietnamese baguettes or sandwich rolls – about 6-inch each
- ½ cup vegan mayonnaise, 120mL
- 1 tablespoon sriracha, optional, for spicy mayo – 15mL
- 1 small cucumber, thinly sliced
- 1 bunch fresh cilantro