Can I make this ahead of time?

Yes! Prep the tofu and pickled veggies in advance, then store them separately. Assemble the sandwiches fresh for best texture and flavor. The pickled veggies actually develop more depth after sitting for a day or two, and tofu can be quickly reheated, making this a great prep-ahead option for weekday lunches.

Can I use store-bought pickled vegetables?

Absolutely. If you're short on time, store-bought pickled carrots or daikon are a convenient shortcut. Just make sure they aren’t overly sweet or seasoned to preserve the balance of the sandwich. Homemade pickling gives you more control, but store-bought can still produce a delicious result.

Is fish sauce necessary in the marinade?

No, it's optional. It adds depth, but you can easily skip it to keep the recipe fully vegetarian. The soy sauce, lime juice, garlic, sesame oil, and sugar create a rich marinade on their own. If you want that umami note, try adding a splash of mushroom soy sauce instead.

Can I bake the tofu instead of frying it?

Yes. Bake at 400°F for 25-30 minutes, flipping halfway through until crispy and browned. It’s a great hands-off option that’s less oily and still results in a firm, flavorful texture. This is especially helpful when making a big batch or if you prefer a healthier method.

Vegetarian Banh Mi Sandwich

Name: Vegetarian Banh Mi Sandwich
Prep time: 1 h 10 min
Cook time: 8 min
Total time: 1 h 18 min
Cuisine: Vietnamese
Ingredients: 2 large carrots, julienned; 1 medium daikon radish, julienned; ½ cup water; ¼ cup rice vinegar; ¼ cup sugar; ½ teaspoon salt; 1 red chili pepper, chopped (optional); 1 (350 grams) package extra-firm tofu; 2 tablespoons soy sauce; 2 teaspoons fish sauce (optional); 2 cloves garlic, minced; 1 tablespoon sesame oil; 1 teaspoon lime juice; 1 tablespoon brown sugar; 1 teaspoon ground black pepper; 1 tablespoon vegetable oil (for pan frying); ¼ cup mayonnaise; 2 tablespoons ketchup (or Sriracha hot sauce for spicy lovers); 1 tablespoon lime juice (or white vinegar); 4 medium (6-inch) baguettes (or a large baguette cut into 4 equal pieces); ½ cup cucumber, sliced; 1 cup fresh cilantro

Description

This Vegetarian Banh Mi Sandwich is a fresh, flavorful twist on the classic Vietnamese sandwich, packed with tangy pickled vegetables, crispy pan-fried tofu, and a creamy sweet chili mayo. Layered inside a warm, crusty baguette and topped with cucumber and cilantro, it’s the perfect balance of savory, spicy, and refreshing. Best of all, it's completely meatless and easy to prep ahead for busy lunches or casual dinners.

Ingredients

For the pickled vegetables:

2 large carrots, julienned
1 medium daikon radish, julienned
½ cup water
¼ cup rice vinegar
¼ cup sugar
½ teaspoon salt
1 red chili pepper, chopped (optional)

For the crispy tofu:

1 (350 grams) package extra-firm tofu
2 tablespoons soy sauce
2 teaspoons fish sauce (optional)
2 cloves garlic, minced
1 tablespoon sesame oil
1 teaspoon lime juice
1 tablespoon brown sugar
1 teaspoon ground black pepper
1 tablespoon vegetable oil (for pan frying)

For the sweet mayo sauce:

¼ cup mayonnaise
2 tablespoons ketchup (or Sriracha hot sauce for spicy lovers)
1 tablespoon lime juice (or white vinegar)

For the sandwiches:

4 medium (6-inch) baguettes (or a large baguette cut into 4 equal pieces)
½ cup cucumber, sliced
1 cup fresh cilantro

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Instructions

Prepare the pickled vegetables:

Use a paper towel to at dry the julienned carrots and daikon completely dry.
Add them into a large Mason jar, along with water, vinegar, sugar, salt, and red chili pepper (optional). Stir well or shake the jar to dissolve the sugar and salt.
Transfer the jar to the refrigerator and leave it for at least 1 hour, or overnight. to infuse all the flavors.

Prepare the tofu:

Drain, then use a paper towel to pat the tofu completely dry. Cut the tofu into 1/2-inch thick slices (approximately 1 1/2 x 3-inch rectangles).
In a large Ziploc bag or mixing bowl, combine the tofu slices, soy sauce, fish sauce (if using), garlic, sesame oil, lime juice, brown sugar, and black pepper. Shake well and marinate for at least 15 minutes.
Then, heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Place tofu slices in a single layer in the skillet and cook until golden brown and crispy, about 2-3 minutes per side.
Add the leftover marinade into the pan and cook for another 2-3 minutes to infuse more flavor into the tofu. (You can also bake or cook the tofu in the air fryer for 8-10 minutes until the skin gets crispy.)
Set the tofu slices and sauce aside on a plate.

Make the sweet mayo:

In a small mixing bowl, combine mayonnaise, ketchup (or hot sauce), and lime juice. Stir well until you get a smooth consistency. Set aside.

Assemble the sandwiches:

Use a sharp bread knife to slice each baguette open horizontally across the centre.
Evenly spread the sweet mayo sauce on each half.
Add cucumber slices, 3 or 4 tofu slices and a drizzle of the cooked marinade.
Add some pickled carrots and daikon on top along with 2-3 pieces of fresh cilantro.
Put the top half back on and wrap the banh mi sandwich with a piece of parchment paper (if desired) to prevent ingredients from falling out. Serve immediately.

Notes

How to store: Store leftover pickled veggies and tofu in separate airtight containers in the refrigerator. The veggies can last for 1-2 weeks, while the tofu can last for up to 4 days.

How to reheat: Reheat tofu in a skillet over medium heat until warmed through and crispy again, or briefly in the oven, if desired.

Prep Time: 10 minutes
Pickling Time: 1 hour
Cook Time: 8 minutes
Category: Sandwich
Method: Pan Fry
Cuisine: Vietnamese