Vegan Bánh Mì with Char Siu Tofu Sandwich Recipe

This vegan banh mi with char siu–style tofu may not be strictly traditional, but it’s incredibly tasty. Banh mi are adaptable by nature, and this light, flavorful sandwich comes together in about 30 minutes, so you’ll want to make it often.

Why we love this recipe

I first wanted a tofu banh mi after trying one at Elizabeth Street Cafe during a trip to Austin. After testing flavors and textures, I developed a vegan sandwich that delivers the satisfying contrasts of the classic: savory, sweet, tangy, and crunchy.

This recipe offers:

• All the essential elements of the Vietnamese street-food classic, reimagined for vegans
• Multiple layers of savoury flavor that build with each bite
• Quick, crisp pickled vegetables you’ll want to use elsewhere
• A simple, versatile method for making tofu that works on its own or in bowls

Together these components make a breezy sandwich perfect for lunch or a light dinner.

What you’ll need

Below are the ingredients, plus tips and substitutions to help you adapt the recipe.

For the pickled vegetables

This is probably the quickest, simplest pickle you’ll make—bright, crunchy, and fast.

• Cut cucumber and carrots into matchsticks. You can substitute daikon or thinly sliced radishes.
• Use seasoned rice vinegar, or make a quick version with plain rice vinegar, sugar, salt, and a splash of mirin if you like.

For the tofu

The tofu soaks a quick marinade for maximum flavor before it’s seared to develop a charred, glossy finish.

• Extra-firm tofu holds its shape in the sandwich and provides a pleasant chew.
• Five-spice powder brings warm, aromatic notes (star anise, fennel, Szechuan peppercorn, clove, cinnamon).
• Hoisin sauce adds fermented, sweet-savory depth similar to char siu glaze.

To assemble the sandwiches

Gather these components to finish the sandwiches.

• Rolls: Traditional banh mi rolls are ideal, but a soft roll that crisps on the outside and stays tender inside works well—standard sub or hoagie rolls are fine.
• Use Japanese or plain mayo; for a vegan version choose your preferred vegan mayo.
• Drain most of the pickling liquid before building the sandwiches so they don’t get soggy.

How to make it

These are the main steps; the process is fast and straightforward.

1. Prep the vegetables, toss them with the vinegar, and let them marinate while you prepare the tofu.
2. Slice the tofu into 12 pieces, pat very dry, and coat with the marinade.
3. Sear the tofu in a single layer until nicely browned on both sides.
4. Assemble the sandwiches and enjoy immediately.

Expert tips and FAQs

How to serve it

This sandwich is satisfying on its own, but it pairs well with simple sides such as blistered shishito peppers, miso-roasted Brussels sprouts, or a crisp coleslaw.

Vegan Banh Mi with Char Siu Tofu

By Carolyn Gratzer Cope

These sandwiches aren’t strictly authentic, but they’re very delicious and satisfy the craving for the sweet-salty-savory contrasts of a good banh mi.

Prep: 20 mins

Cook: 10 mins

Total: 30 mins

Servings: 4

Ingredients

For the pickled vegetables

• 2 medium carrots, cut into matchsticks
• 1 Persian cucumber or 1/2 English cucumber, seeded and cut into matchsticks
• 1 small daikon, cut into matchsticks, or 8 radishes, sliced
• 1/2 small red onion, thinly sliced
• 1/2 cup seasoned rice vinegar

For the char siu tofu

• 2 cloves garlic, minced
• 1 teaspoon five spice powder
• 2 tablespoons light brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 2 tablespoons neutral high-heat oil, such as safflower, divided
• 1 tablespoon seasoned rice vinegar
• 1 package extra-firm tofu, cut into 12 slices

For the sandwiches

• 2 hoagie rolls (about 12 inches each), each cut into two portions
• Mayo (vegan if desired)
• Sriracha
• Fresh cilantro leaves
• Jalapeño slices, fresh or pickled

Instructions

For the pickled vegetables:

• Place the cut vegetables into a shallow bowl.
• Pour the 1/2 cup vinegar over them and toss to coat.
• Let sit until ready to assemble, stirring occasionally; drain excess vinegar before using.

For the char siu tofu:

• In a 9×13-inch dish, whisk together garlic, five spice powder, brown sugar, soy sauce, hoisin, 1 tablespoon oil, and 1 tablespoon vinegar.
• Press and dry the tofu slices between thick paper towels.
• Add tofu in a single layer to the dish and turn to coat both sides with the marinade.
• Let sit for 10 minutes.
• Heat the remaining tablespoon of oil in a 12-inch nonstick skillet over medium-high. Cook tofu in a single layer until charred on the underside, flip and char the other side, then remove to a plate.
• Pour any remaining marinade into the pan and cook, stirring, until slightly thickened, then pour over the tofu slices.

For the sandwiches:

• Lightly toast the rolls, split each lengthwise while keeping the bottom intact so they open like a book.
• Spread mayo on both sides, tuck in three tofu slices and a generous portion of pickled vegetables. Drizzle with sriracha, add cilantro and jalapeño slices to taste, and serve immediately.

Notes

1. Aim for about 1 1/2 to 2 cups total of matchsticked vegetables. Half a cup each of carrots, cucumber, and daikon is ideal, but amounts are flexible.
2. If daikon is unavailable, use a few sliced radishes or omit it—either option works.
3. To make seasoned rice vinegar if you don’t have it: mix 1/2 cup plain rice vinegar with 2 tablespoons sugar, 1 tablespoon mirin (optional), and 1 tablespoon fine sea salt. Warm until sugar and salt dissolve, then cool before using.
4. Bread matters: if you can find Vietnamese banh mi rolls, use them. Otherwise pick rolls that will toast crisp on the outside yet remain soft inside—sub or hoagie rolls or sections of baguette are fine substitutes.

Nutrition

Calories: 363kcal,
Carbohydrates: 35.7g,
Protein: 11.8g,
Fat: 18.7g,
Fiber: 5.4g

Nutrition information is automatically calculated and should be used as an approximation.

Additional Info

Course: Sandwiches

Cuisine: Vietnamese