Vegan Crispy Tofu Banh Mi Bowls (Printable)

Golden crispy tofu with tangy pickled vegetables and spicy sriracha mayo over fragrant jasmine rice.

# What You'll Need:

→ Tofu

01 - 14 oz firm tofu, pressed and cut into ¾-inch cubes
02 - 2 tablespoons cornstarch
03 - 2 tablespoons soy sauce
04 - 1 tablespoon sesame oil
05 - 1 tablespoon vegetable oil

→ Pickled Vegetables

06 - 1 medium carrot, julienned
07 - 1 small daikon radish, julienned
08 - ½ cucumber, thinly sliced
09 - ½ cup rice vinegar
10 - 1 tablespoon sugar
11 - ½ teaspoon salt

→ Rice

12 - 2 cups cooked jasmine rice

→ Sriracha Mayo

13 - ¼ cup vegan mayonnaise
14 - 1 to 2 tablespoons sriracha
15 - 1 teaspoon lime juice

→ Garnishes

16 - ½ cup fresh cilantro leaves
17 - 1 jalapeño, thinly sliced
18 - 1 handful scallions, sliced
19 - 1 tablespoon toasted sesame seeds
20 - Lime wedges

# Directions:

01 - In a bowl, whisk together rice vinegar, sugar, and salt until dissolved. Add carrot, daikon radish, and cucumber. Toss to coat and set aside to pickle, stirring occasionally.
02 - Pat tofu cubes dry with paper towels. In a large bowl, toss tofu with soy sauce, then sprinkle with cornstarch and toss to coat evenly.
03 - Heat sesame oil and vegetable oil in a large non-stick skillet over medium-high heat. Add tofu in a single layer. Cook, turning occasionally, until golden and crispy on all sides for 10 to 12 minutes. Remove from heat.
04 - Prepare jasmine rice according to package instructions if not already cooked. Set aside.
05 - Mix vegan mayonnaise, sriracha, and lime juice in a small bowl until well combined.
06 - Divide cooked rice among bowls. Top with drained pickled vegetables, crispy tofu, cilantro, jalapeño, scallions, and sesame seeds. Drizzle with sriracha mayo. Serve with lime wedges.

# Expert Tips:

01 -
  • The tofu gets genuinely crispy and golden, not soft or bland, which means even tofu skeptics will ask for seconds.
  • Everything can be prepped ahead, making this a weeknight dinner or meal prep winner.
  • The quick pickled veggies add brightness and tang that makes the whole bowl feel alive and intentional.
  • It's vegan but feels indulgent and satisfying, never like you're compromising.
02 -
  • Don't skip pressing the tofu; water is the enemy of crispiness, and even 10 minutes makes a dramatic difference in how golden and crispy your cubes become.
  • The pickling happens off the heat, so plan ahead and let those vegetables sit for at least 10 minutes—this is where the brightness that makes the whole bowl sing comes from.
03 -
  • Toast your sesame seeds in a dry skillet for 30 seconds right before serving; the aroma is incredible and it deepens their flavor.
  • Make a double batch of the sriracha mayo and keep it in the fridge for a week; it's excellent on everything from avocado toast to roasted vegetables.
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