Crispy Chili-Lime Tofu Banh Mi with Quick-Pickled Rainbow Veggies

This Vietnamese-inspired sandwich delivers bold flavors in record time. Crispy chili-lime tofu meets tangy quick-pickled vegetables, all hugged by a crusty baguette. A perfect balance of crunchy, spicy, and refreshing in every bite!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 sandwiches

Ingredients

• 1 lb extra-firm tofu (pressed and sliced)
• 4 small baguettes (or 2 large cut in half)
• 1 cup shredded carrots
• 1 cup thinly sliced cucumbers
• 1/2 cup rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 2 tbsp chili-lime seasoning
• 3 tbsp cornstarch
• 1/4 cup vegan mayo
• 1 tbsp sriracha
• 1/2 cup fresh cilantro
• 1 jalapeño (thinly sliced)

Instructions

1. Make quick-pickled veggies: Combine rice vinegar, sugar, and salt. Pour over carrots and cucumbers, let sit 15 minutes.
2. Pat tofu dry and toss with cornstarch and chili-lime seasoning.
3. Air fry tofu at 400°F for 12-15 minutes until crispy (or pan-fry in oil).
4. Mix mayo and sriracha for spicy spread.
5. Toast baguettes until slightly crispy.
6. Assemble: Spread spicy mayo on both sides of bread.
7. Layer crispy tofu, pickled veggies (drained), cilantro, and jalapeño.
8. Press sandwich lightly and cut diagonally for serving.

Chef's Note

For extra-crispy tofu, press it between paper towels with a heavy pan for 10 minutes before coating.

Make-Ahead Tips

Store components separately: tofu (3 days), pickled veggies (1 week), assembled sandwich (best same day).

Substitutions

Use regular mayo if not vegan, swap tofu for tempeh or chicken.