Vegan Lemongrass Tofu Banh Mi
Banh mi is one of those sandwiches that hits every note at once — crispy, creamy, tangy, fresh, and just a little spicy — and this plant-based version delivers all of it without compromise. The tofu gets pressed, marinated in a punchy mix of lemongrass, soy sauce, maple syrup, and lime, then seared in a hot skillet until each slab is deeply golden and almost caramelized at the edges. Quick-pickled daikon and carrots bring that essential bright, tangy crunch that makes every bite feel alive, while a sriracha-spiked vegan mayo ties the whole thing together with creamy heat. Fresh cilantro, jalapeño rounds, and cool cucumber slices round out the layers, so you get that classic street-food contrast in every single bite. The baguette rolls get a quick broil to crisp up the cut sides, which means nothing goes soggy under all those toppings. This recipe makes four sandwiches, so it's just as good for a casual weeknight dinner as it is for feeding a small crowd. If you've ever doubted that a fully plant-based sandwich could be this satisfying, this one will change your mind fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
- 2 stalks lemongrass, tender inner core only, finely minced
- 3 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp fresh lime juice
- 1 tsp toasted sesame oil
- 1 tsp sriracha
- 2 tbsp neutral oil (such as canola or avocado oil)
For the pickled vegetables
- ½ cup rice vinegar
- ½ cup water
- 2 tbsp granulated sugar
- 1 tsp kosher salt
- 1 cup daikon radish, peeled and cut into matchsticks
- 1 cup carrots, peeled and cut into matchsticks
For the sriracha mayo
- ⅓ cup vegan mayonnaise
- 1–2 tsp sriracha, to taste
- 1 tsp fresh lime juice
For assembly
- 4 vegan baguette rolls (6–8 inches each), or 1 large vegan baguette cut into 4 portions
- ½ english cucumber, thinly sliced
- 1 jalapeño, thinly sliced into rounds
- ½ cup fresh cilantro sprigs
For serving
- extra sriracha, for serving (optional)
Instructions
- 1
Press the tofu: wrap the block in a clean kitchen towel, set it on a plate, and place a heavy skillet or cutting board on top. Let it press for at least 20 minutes, then cut into 1/2-inch slabs.
- 2
Make the quick pickle: combine the rice vinegar, water, granulated sugar, and kosher salt in a small saucepan over medium heat, stirring until the sugar and salt dissolve, about 2 minutes. Remove from heat, add the daikon and carrot matchsticks, and let them sit in the brine for at least 30 minutes at room temperature until lightly softened and tangy.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!