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Vegan Vietnamese-Style Lemongrass Tofu Banh Mi

Bright lemongrass tofu, sharp quick pickles, and fresh herbs make a vegan sandwich with contrasting textures in every bite.

Four vegan lemongrass tofu banh mi are filled with pickled daikon and carrot, cucumber, cilantro, and jalapeno.

This Vietnamese-style banh mi centers pan-seared tofu instead of meat, letting lemongrass, garlic, tamari, and a little sugar create savory caramelized edges. Crisp daikon and carrot, cool cucumber, herbs, chile, and vegan mayonnaise keep the sandwich lively while every component remains fully vegan.

Press for a better sear

Extra-firm tofu benefits from a short, gentle press because drier surfaces brown more readily and carry the marinade without sliding apart. A towel and a modest weight are enough; pressing it too aggressively can split the slabs before they reach the skillet.

Pickle without losing crunch

The quick brine gives daikon and carrot an acidic lift in the time it takes to cook the tofu. Keep the cut vegetables crisp by leaving them at room temperature for this short window, then drain them well so their brine does not soften the baguette.

Lemongrass-coated tofu slabs brown at the edges in a large skillet during the pan-searing step. — Lemongrass-coated tofu slabs brown in a skillet while aromatic bits cling to their edges.

Leave the tofu alone at first

A hot, lightly oiled skillet and a single layer give the tofu the uninterrupted contact it needs to form a crust. Wait until the slabs release easily before turning them, then add the last tamari only for the second side so it becomes a glossy glaze instead of burning.

Warm, do not dry out

A brief low-oven warm-up restores a day-old baguette and makes the interior easier to bite through. A light mist protects the crumb, while stopping as soon as it is supple prevents a thin crust from turning brittle and difficult to close around the filling.

Bronzed tofu and crisp vegetable pickles fill a warm baguette with cucumber, cilantro, jalapeno, and vegan mayonnaise. — A close view of bronzed tofu, crisp carrot and daikon pickles, cucumber, and cilantro inside a warm baguette.

Vegan Vietnamese-Style Lemongrass Tofu Banh Mi

4 sandwiches

57 minutes total

Ingredients

• 14 oz extra-firm tofu
• 1/2 cup rice vinegar
• 2 tbsp granulated sugar
• 1 tsp kosher salt, divided
• 1 small daikon radish
• 2 medium carrots, cut into matchsticks
• 1 stalk lemongrass, tender inner core finely minced
• 3 garlic cloves, finely grated
• 2 tbsp tamari, divided
• 2 tbsp neutral oil, plus more for the pan
• 4 small crusty baguettes, split
• 1/2 English cucumber, thinly sliced; cilantro, jalapeno, and vegan mayonnaise, for serving

Method

Press the tofu
Drain the tofu, wrap it in a clean kitchen towel, and weight it with a skillet or plate for 20 minutes to remove surface moisture before slicing.
Look for: The towel is damp and the tofu feels firmer but has not cracked under the weight.
Quick-pickle the vegetables
Whisk rice vinegar, 1 tbsp sugar, and 1/2 tsp salt in a bowl until dissolved, then toss in the daikon and carrots and leave them at room temperature while preparing the tofu.
Look for: The vegetables are evenly coated and still crisp; do not cover them tightly or pickle them until limp.
Mix the lemongrass marinade
Combine the minced lemongrass, 3 finely grated garlic cloves, remaining 1 tbsp sugar, remaining 1/2 tsp salt, 1 tbsp tamari, and neutral oil in a shallow bowl until the sugar is mostly dissolved.
Look for: The mixture smells bright with lemongrass and has no dry clumps of sugar.
Slice and marinate
Cut the pressed tofu into eight slabs, turn them gently in the lemongrass marinade, and let them stand for 10 minutes so the aromatics adhere without making the tofu fragile.
Look for: Each slab is coated with visible lemongrass and garlic, and the tofu stays intact when lifted.
Warm the baguettes
Heat the oven to 300 F, lightly mist the cut baguettes with water, and warm them cut-side up for 4 to 5 minutes, just until the crust revives and the centers are supple.
Look for: The bread is warm and lightly crisp at the edges but bends slightly instead of shattering when squeezed.
Sear the tofu
Heat a thin film of neutral oil in a large skillet over medium-high heat, arrange the tofu in one layer, and cook undisturbed until the first side is deeply browned at the edges.
Look for: The tofu releases from the skillet without tearing and has dark golden, caramelized edges.
Glaze the second side
Turn the tofu, drizzle in the remaining 1 tbsp tamari, and cook until the second side is browned and the liquid clings as a glossy savory glaze.
Look for: The skillet is nearly dry and both sides of each slab are bronzed with aromatic bits attached.
Drain and arrange fillings
Drain the pickled daikon and carrots well, then set out the warm baguettes with cucumber, cilantro, jalapeno, vegan mayonnaise, and the hot tofu for quick assembly.
Look for: The pickles no longer drip noticeably, so their brine will not soak the bread.
Build the banh mi
Spread vegan mayonnaise inside each baguette, layer in two tofu slabs, then add cucumber, drained pickles, cilantro, and jalapeno to taste; serve immediately while the bread is tender-crisp.
Look for: The fillings are distributed from end to end and the baguette closes without crushing the pickles.