A deconstructed Vietnamese sandwich in bowl form with pickled vegetables
Tofu Banh Mi Bowl
Tofu Banh Mi Bowl
30 minEasy
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
4
4 bowls
Difficulty
Easy
Cost
Budget
$
Tofu Banh Mi Bowl
A deconstructed Vietnamese sandwich in bowl form with pickled vegetables
Crispy lemongrass-marinated tofu served over rice with quick-pickled daikon and carrots, cucumber, jalapeño, fresh herbs, and a sriracha mayo drizzle. All the banh mi flavors in a bowl.
20m
Prep Time
10m
Cook Time
30m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
The banh mi sandwich is a brilliant collision of French and Vietnamese cuisines, and this bowl version captures every element — the sweet-savory protein, the tangy pickled vegetables, the fresh herbs, and the creamy, spicy sauce — without the bread. It is lighter, more customizable, and arguably even more flavorful.
Crispy lemongrass-marinated tofu takes the place of traditional pork, bringing a wonderfully aromatic, slightly sweet quality that pairs perfectly with the sharp pickled daikon and carrot. Topped with sliced jalapeño, fresh cilantro and mint, and a generous drizzle of sriracha mayo, this bowl is a masterpiece of contrasting flavors and textures.
Ingredients
- 1 block (14 oz) extra-firm tofu, pressed and sliced
- 2 tablespoons soy sauce
- 1 stalk lemongrass, minced (or 1 tablespoon lemongrass paste)
- 1 cup daikon radish, julienned
- 1 large carrot, julienned
- 1/4 cup rice vinegar
- 3 cups cooked jasmine rice
- Sriracha mayo, cucumber, jalapeño, cilantro, and mint for topping
Instructions
- 1
Quick-pickle vegetables: toss julienned daikon and carrot with rice vinegar, 1 tablespoon sugar, and a pinch of salt. Let sit for at least 15 minutes.
- 2
Marinate tofu slices in soy sauce and minced lemongrass for 10 minutes while pickles develop.
- 3
Heat oil in a skillet over medium-high heat. Cook tofu slices for 3-4 minutes per side until golden and crispy.
- 4
Make sriracha mayo: mix equal parts mayonnaise (or vegan mayo) and sriracha.
- 5
Assemble bowls: divide rice among 4 bowls. Top with crispy tofu, drained pickled vegetables, sliced cucumber, jalapeño, cilantro, and mint.
- 6
Drizzle with sriracha mayo and serve with lime wedges.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
TofuTempeh or marinated mushrooms
Both provide a meaty texture and absorb the marinade.
Daikon radishJicama or extra carrot
Both offer a similar mild crunch.
Sriracha mayoHoisin sauce
Traditional on banh mi sandwiches and equally delicious.
DepthPantry
Test Kitchen Pick
Rice Vinegar
Helpful Pantry Staple
Why the rice vinegar matters
This recipe wants a softer acidity than standard distilled vinegar. Rice vinegar keeps the flavor cleaner and more balanced.
It sharpens the dish without making it harsh.
- Brighter finish without aggressive acidity
- Useful across dressings, sauces, and quick pickles
Rice vinegar is one of those pantry staples that quietly improves a lot of weeknight cooking.
Shop rice vinegar for this recipeTips & Storage
Pro Tips
Press tofu for at least 20 minutes for maximum crispiness.
Pickled vegetables improve the longer they sit — make them up to a week ahead.
Swap rice for rice noodles to make a banh mi noodle bowl.
Storage
Store components separately for up to 4 days. Pickled vegetables keep for up to 2 weeks.
Reheating
Reheat tofu in a skillet to re-crisp. Rice can be microwaved. Assemble fresh.
Nutrition Facts
Per serving (1 bowl) · 4 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein16g
Carbohydrates50g
Fat12g
Fiber4g
Sugar6g
Sodium540mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is lemongrass?
- A fragrant tropical grass used extensively in Southeast Asian cooking. Find it fresh in Asian markets or use lemongrass paste from a tube.
- Can I use a different protein?
- Marinated tempeh, crispy chickpeas, or baked tofu all work well.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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