Pin Last summer, my friend Marcus showed up at my door with a craving for banh mi and a bag of fresh cilantro he couldn't use fast enough. I didn't have a baguette on hand, but I had jasmine rice simmering on the stove and some tofu waiting for redemption. We pivoted, layering everything into bowls instead, and something clicked that afternoon—the crispy tofu, those tangy pickled vegetables, the drizzle of sriracha mayo. It felt less like compromise and more like discovery, and now this is what we make when we want that banh mi magic without the fuss.
I made this for a potluck once where half the table was vegan and the other half was skeptical about it. By the end, everyone was eating from the same bowl, arguing over the last bit of crispy tofu. That's when I knew this wasn't just a vegan version of something—it was its own thing entirely, and everyone wanted it.
Ingredients
- Firm tofu: You need the kind that comes in a solid block, not silken—press it hard to get the moisture out, or it'll steam instead of crisping.
- Cornstarch: This is the secret to golden, crunchy edges; don't skip it or you'll just have soft tofu.
- Soy sauce and sesame oil: These two create a savory base that makes the tofu taste like it belongs in a Vietnamese kitchen.
- Rice vinegar: Fast, bright, and doesn't overpower—it's why the pickles taste balanced instead of aggressively sour.
- Jasmine rice: Fragrant and slightly sticky, it catches all the sauce and holds the bowl together.
- Vegan mayonnaise: Look for one with good texture; some brands are watery and won't coat properly.
- Fresh cilantro and jalapeño: These aren't garnish—they're essential brightness that makes every bite sing.
Instructions
- Make the quick pickle bath:
- Whisk rice vinegar, sugar, and salt together until the crystals disappear completely. This takes about a minute of real whisking, not half-hearted stirring. The warmth of the liquid will help everything soften just enough without turning mushy.
- Add vegetables and let time do the work:
- Toss your julienned carrot, daikon, and cucumber slices into the vinegar mixture and set it aside. Stir it every few minutes while you prep everything else—this keeps the vegetables pickling evenly and prevents them from settling unevenly.
- Press and season the tofu:
- Pat your tofu cubes completely dry with paper towels; any moisture is your enemy for crispiness. Toss them in soy sauce first so they absorb that savory flavor, then sprinkle cornstarch on top and toss again until every piece is coated like it's getting ready for a dance.
- Get the oils hot and crispy:
- Heat both sesame and vegetable oil in your skillet over medium-high heat until it shimmers slightly. Add tofu in a single layer and don't move it for a couple minutes—let it sit and brown before you flip, because that's where the magic happens.
- Turn and repeat until golden:
- Flip the tofu pieces every couple of minutes, aiming for about 10 to 12 minutes total until they're golden and crispy on multiple sides. You'll know it's done when the kitchen smells nutty and rich, and the pieces feel firm when you tap them with a spatula.
- Cook your rice if you haven't already:
- Follow the package instructions for your jasmine rice, or use a rice cooker if you have one. The rice should be fluffy and warm by the time you're ready to assemble.
- Stir together the sriracha mayo:
- Mix vegan mayo, sriracha, and lime juice in a small bowl, tasting as you go. Everyone's heat tolerance is different, so start with 1 tablespoon of sriracha and add more if you want the kick.
- Build your bowls:
- Divide warm jasmine rice among four bowls, then crown each one with drained pickled vegetables and a handful of crispy tofu. Scatter cilantro, jalapeño, scallions, and sesame seeds on top, then drizzle with your sriracha mayo and serve with lime wedges on the side.
Pin The best part of this dish is watching someone take that first bite and pause, realizing that tofu can actually be delicious. It's a quiet moment, but it matters.
Why Crispy Tofu Changes Everything
Tofu gets a bad reputation because it's often treated like a ghost of flavor, soaked in sad sauces and served apologetically. But when you respect the technique—pressing it, drying it, coating it properly, and giving it heat and space—it becomes something textured and satisfying on its own. The cornstarch coating is the bridge between the soft tofu inside and the crispy exterior, and that contrast is what makes people actually excited to eat it.
The Art of Quick Pickling
Pickling doesn't have to be some complicated three-week project in mason jars. These vegetables soften and develop flavor in minutes, and they're ready to eat almost as soon as you mix them together. The vinegar is diluted just enough with sugar and salt that it's bright without being harsh, and it cuts through the richness of the tofu and mayo beautifully. If you're making this ahead of time, the pickles actually get better—I've left them in the fridge for a day and they taste even more balanced the next day.
Assembling Bowls That Actually Taste Like Something
The secret to a balanced bowl is thinking about every texture and flavor hitting at the same time. The warm rice softens slightly when the hot tofu lands on it, the cool pickles provide a sharp contrast, and the creamy sriracha mayo ties it all together. Don't be stingy with the garnishes—the cilantro and jalapeño aren't just there to look pretty, they're doing real work making sure every bite feels fresh and alive.
- Drain the pickles well before adding them to the bowl or everything gets waterlogged.
- Toast your sesame seeds in a dry pan for 2 minutes before sprinkling them on top; it makes them taste ten times better.
- Serve the lime wedges on the side so people can squeeze them in whenever they want an extra burst of brightness.
Pin This bowl tastes like summer, like friendship, like someone figured out how to make plant-based food actually matter. Make it tonight and see what I mean.
Recipe Questions
- → How do I get the tofu really crispy?
Press the tofu thoroughly to remove excess moisture, then coat evenly with cornstarch. Cook in a single layer over medium-high heat, turning occasionally until golden on all sides. Don't overcrowd the pan.
- → Can I make this gluten-free?
Yes. Use tamari instead of soy sauce and ensure your vegan mayonnaise is certified gluten-free. The cornstarch coating is naturally gluten-free.
- → How long do the pickled vegetables last?
The quick pickled vegetables will keep in an airtight container in the refrigerator for up to 1 week. They actually develop more flavor after marinating for a few hours.
- → What can I substitute for sriracha mayo?
Try spicy peanut sauce, cashew cream, or a simple lime-ginger dressing. For less heat, use plain vegan mayonnaise with herbs and a splash of vinegar.
- → Is this bowl good for meal prep?
Absolutely. Store components separately—rice, tofu, pickles, and sauce in different containers. Reheat tofu in a skillet to restore crispness before assembling.