Crispy Hoisin Tofu Banh Mi with Pickled Veggies and Sweet Chili Mayo

This vegetarian banh mi sandwich is a flavor-packed celebration of textures and tastes. Crispy pan-seared tofu gets a glossy, savory-sweet coating of hoisin sauce, then piled into a crusty baguette with tangy pickled vegetables and a creamy, spicy sweet chili mayo. It’s a quick and satisfying meal that brings the vibrant street-food energy of Vietnam right to your kitchen.

Alongside the sandwich, we’re serving crispy roasted potato rounds, seasoned simply with garlic powder and salt. The pickled veggies-carrots, cucumber and radishes-add a bright, crunchy contrast to the rich tofu and mayo. This recipe is perfect for a weeknight dinner that feels special without requiring hours of effort.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit TofuView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 unit Pho Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F. Cut the potatoes into ½-inch thick rounds. Toss with 1 tsp cooking oil, garlic powder, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and crispy.
2. While potatoes roast, prepare the pickled veggies. In a small bowl, combine rice wine vinegar, sugar and a pinch of salt. Stir to dissolve. Thinly slice the cucumber and radishes. Add the shredded carrots, cucumber and radishes to the vinegar mixture. Toss to coat and set aside to pickle.
3. Make the sweet chili mayo: In another small bowl, mix mayonnaise and sweet Thai chili sauce. Set aside.
4. Slice the tofu into ½-inch thick slabs. Pat dry with paper towels. Season with salt and pepper. Heat 2 tsp cooking oil in a non-stick skillet over medium-high heat. Add tofu and cook until golden brown, about 3-4 minutes per side.
5. In a small bowl, whisk together hoisin sauce, pho stock concentrate and 1 tbsp water. Reduce heat to medium, add the hoisin mixture to the skillet with the tofu. Cook, turning tofu to coat, until the sauce thickens and glazes the tofu, about 1-2 minutes. Remove from heat.
6. Slice the demi-baguettes in half lengthwise. If desired, toast them in the oven or a toaster until lightly crisp. Spread the cut sides with sweet chili mayo.
7. Assemble the sandwiches: Layer the glazed tofu on the bottom half of each baguette. Top with pickled veggies (drain excess liquid). Thinly slice the jalapeño and add to the sandwiches. Garnish with cilantro leaves and a squeeze of lime juice. Close the sandwiches and serve with the roasted potato rounds on the side.

Recipe Tips

FAQ

Can I use a different protein instead of tofu?

Yes, you can substitute the tofu with seitan, tempeh or even sliced mushrooms for a different texture. Adjust cooking time as needed.

What can I use instead of pho stock concentrate?

You can replace the pho stock concentrate with 1 teaspoon of soy sauce mixed with 1 teaspoon of vegetable broth or water for a similar savory depth.

How long do the pickled veggies last?

The pickled vegetables will keep in an airtight container in the refrigerator for up to 1 week. They make a great topping for other dishes too.