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crispy garlic tofu banh mi

Crispy Garlic Tofu Bánh Mi

A simple, satisfying vegetarian bánh mì built on pan‑fried tofu tossed in garlic oil and soy. Crisp, savory, aromatic, and balanced with fresh herbs and pickled vegetables.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course brunch, dinner, lunch
Cuisine Vietnamese
Servings 4

Equipment

  • Cutting board & knife
  • Large skillet
  • Tongs
  • Toaster or oven (to warm baguettes)

Ingredients
  

  • 1 block firm tofu pressed and sliced into planks
  • 2 tablespoons neutral oil
  • 3 cloves garlic finely minced
  • 1 tablespoon soy sauce or Maggi
  • 4 small baguettes
  • 4-6 tbsp tablespoons mayonnaise
  • Pickled carrot & daikon about 1 cup
  • 1 cucumber thinly sliced
  • Fresh cilantro
  • 1 jalapeño thinly sliced (optional)

Instructions
 

  • Pat tofu dry and slice into even planks.
  • Heat oil in a skillet over medium‑high. Add tofu and pan‑fry until golden and crisp on both sides, 3–4 minutes per side.
  • Add garlic and soy/Maggi to the skillet and toss for 30–60 seconds until aromatic.
  • Slice and lightly toast the baguettes.
  • Spread mayonnaise on both sides of each baguette.
  • Layer in the crispy garlic tofu.
  • Add cucumber, pickled carrot & daikon, cilantro, and jalapeño.
  • Close and serve warm.

Notes

  • Add garlic at the end to prevent burning.
  • Pressing the tofu helps it crisp quickly.
  • This filling also works in rice bowls or noodle bowls
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