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This Herbed Tofu & Microgreens Banh Mi brings crispy lemongrass-marinated tofu, tangy pickled vegetables, spicy vegan mayo, and vibrant microgreens together inside a crusty baguette. A fresh, bold, and plant-based take on the beloved Vietnamese street food sandwich.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Sandwich
Cuisine Asian
Servings 2
Calories 500 kcal

Ingredients
  

For the Tofu:

  • 200 g 7 oz firm tofu, pressed and sliced into slabs
  • 2 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tbsp maple syrup
  • 1 tbsp sesame oil
  • 1 stalk lemongrass finely minced (or 1 teaspoon lemongrass paste)
  • 1 clove garlic minced
  • 1 tbsp cornstarch for crispiness

For the Pickled Veggies:

  • 1 small carrot julienned
  • 1 small cucumber julienned
  • 1/2 daikon radish julienned (optional)
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 1/2 tsp salt

For Assembly:

  • 2 small baguettes or 1 large split
  • 2 –4 tablespoons spicy vegan mayo vegan mayo + sriracha to taste
  • A handful of microgreens such as radish, pea shoots, or mixed greens
  • Fresh cilantro sprigs optional

Instructions
 

Marinate the Tofu

  • In a bowl, mix soy sauce, lime juice, maple syrup, sesame oil, minced lemongrass, and garlic.
  • Add tofu slices and gently toss to coat.
  • Marinate for at least 30 minutes (or up to overnight in the fridge).

Pickle the Vegetables

  • In a bowl, combine rice vinegar, sugar, and salt.
  • Toss the julienned carrots, cucumber, and daikon radish in the mixture.
  • Let sit for at least 15 minutes, stirring occasionally.

Cook the Tofu

  • Remove tofu from the marinade and lightly dust with cornstarch.
  • Heat a non-stick pan over medium heat and pan-fry tofu until crispy and golden on both sides (about 3–4 minutes per side).

Assemble the Banh Mi

  • Spread spicy vegan mayo generously on both sides of the baguette.
  • Layer in the crispy tofu, pickled vegetables, microgreens, and fresh cilantro (if using).

Serve

  • Slice and enjoy immediately while the tofu is hot and crispy.

Notes

  • For extra crunch, add thinly sliced jalapeños or crispy fried shallots.
  • Use gluten-free bread to make it fully gluten-free.
  • Adjust the level of spiciness by adding more or less sriracha to the vegan mayo.
🌿 Tip: Prepare the pickled veggies and marinate the tofu ahead of time for a quick assembly during busy days!
Keyword crispy tofu baguette, lemongrass tofu banh mi, microgreens sandwich, pickled vegetables banh mi, plant-based banh mi, spicy vegan mayo, tofu sandwich, vegan banh mi, vegan street food, Vietnamese vegan recipes