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Food with Feeling
April 27, 2026
Foodwithfeeling.com
This recipe for a Tofu Banh Mi Sandwich features crusty French bread that’s piled high with tender slices of pan-fried tofu, pickled vegetables and fresh herbs for a hearty meal that’s full of flavors, colors and textures!
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1/7
Warning0 allergens identified
Tofu Banh Mi Sandwich (Vegan)
For the pickled veggies:
For the tofu:
For the sandwich:
For the pickled veggies
1
Ideally, you will make these veggies the day before or even a few days before, but you can make them the same day you make the sandwiches.
2
In a large mason jar or other container with a lid, add the carrots and cucumber. Pour in the salt, sugar, vinegars, and water. If your jar isn’t filled up all the way, you can add in a bit more vinegar and/or fill it the rest of the way up with water. Set in the fridge until ready to use.
For the tofu
1
Before starting, pat your tofu try and make sure to remove any excess water.
2
In a shallow dish, whisk together the ginger, garlic, soy sauce, and sesame oil. Place the strips of tofu in and let it marinate for 10 minutes on each side.
3
Heat the sesame oil in a large skillet over medium heat. Once hot but not burning, add in the tofu and cook for 4-5 minutes on each side until it’s a nice golden brown color.
4
Once done, take off of the heat, sprinkle with the sesame seeds, and set aside.
To assemble the sandwich
1
Toast the bread if you wish (I didn’t).
2
Spread the sriracha mayo on each side of the bread.
3
Top with a hefty portion of the veggies, about 5 slices per sandwich of the tofu, and finish off with a few slices of jalapeño and a bit of the cilantro.
4
ENJOY!!
Notes
1
Add any leftover tofu to an airtight container and place it in the fridge for up to 2-3 days. Rewarm in a skillet on the stovetop or pop it in the microwave to reheat. Reheating tofu in the skillet will crisp it up the best.
2
I usually buy 1 french baguette and slice it in half for this recipe.
My Calorie Intake
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Tips & Tricks (5)
- Press Your Tofu Thoroughly 🤐Use a tofu press or wrap the block in clean kitchen towels with weights for at least 30 minutes before cooking to remove excess moisture, allowing for better browning and flavor absorption.
- Marinate Tofu Before Frying 🌶️Cube or slice your pressed tofu and marinate in a mixture of soy sauce, sesame oil, garlic, and ginger for 15-20 minutes before pan-frying to infuse deeper umami flavors throughout.
- Quick-Pickle Vegetables in Advance 🥒Prepare your pickled carrots and cucumbers at least 2-3 hours ahead (or the night before) using equal parts rice vinegar and apple cider vinegar with sugar for perfectly balanced, crisp-tender vegetables.
- Toast Your Baguette Properly 🥖Lightly brush the cut sides of your baguette with a bit of sesame oil and toast under the broiler for 1-2 minutes to create a crispy exterior that won't get soggy from mayo and pickled juices.
- Strategic Condiment Layering 🎨Spread vegan mayo only on the top bun and apply pickled vegetables directly on the bottom bun to create a moisture barrier that keeps the bread from becoming soggy while ensuring every bite is flavorful.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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