Save to Pinterest Last summer, I was craving the bold, crunchy satisfaction of a banh mi sandwich, but my kitchen was firmly plant-based that week. Instead of settling for something sad, I decided to layer all those bright, pickled flavors into a bowl with golden tofu instead. The first bite—crispy exterior giving way to soft tofu, cool pickled vegetables, and that spicy mayo—felt like I'd cracked some kind of code. Now I make these bowls constantly, often on nights when I want something that tastes impressively Vietnamese but comes together faster than ordering takeout.
I served this to my roommate on a random Tuesday evening, and she actually paused mid-bite to ask for the recipe. That moment—when someone genuinely excited about food wants to recreate it themselves—is when you know you've made something special. She's made it three times now and keeps texting me photos of her variations.
Ingredients
- Firm tofu: Press it thoroughly before cooking; damp tofu steams instead of crisping, and trust me, I learned this the expensive way after wasting good tofu.
- Cornstarch: This is the secret weapon for achieving that crispy exterior that actually stays crispy, not just initially.
- Soy sauce and sesame oil: These create a savory, umami-rich coating that seasons the tofu as it cooks.
- Rice vinegar: The mild acidity of rice vinegar won't overpower the pickle, keeping that delicate balance Vietnamese cuisine is known for.
- Jasmine rice: Its subtle floral note complements the bright, spicy elements better than neutral white rice.
- Vegan mayonnaise: Choose a brand you actually enjoy eating plain; it becomes the creamy anchor holding everything together.
- Fresh cilantro and jalapeño: These aren't just garnishes—they're essential flavor layers that wake up your palate with each bite.
Instructions
- Start your pickle bath:
- Whisk rice vinegar, sugar, and salt together until the sugar completely dissolves, then add your julienned carrot, daikon, and cucumber slices. Let them sit and soften slightly while you prepare everything else; they'll brighten and develop subtle sweetness as they sit.
- Dry and season your tofu:
- Pat those tofu cubes completely dry with paper towels—any moisture is the enemy of crispiness. Toss with soy sauce first so it absorbs the flavor, then sprinkle cornstarch evenly and toss again until every cube is coated.
- Get that golden crispy exterior:
- Heat both oils in a large skillet over medium-high heat until it shimmers slightly. Add tofu in a single layer and resist the urge to stir constantly; let it sit for 2-3 minutes per side so it develops that beautiful golden crust, turning occasionally until all sides are crispy and golden.
- Cook your rice:
- If you haven't already, start your jasmine rice according to package directions. The fluffy, slightly sticky texture will catch all the delicious sriracha mayo.
- Mix your sriracha mayo:
- Stir vegan mayo, sriracha, and lime juice together in a small bowl until smooth. Taste and adjust the heat level to your preference.
- Assemble your bowl:
- Divide warm rice among bowls, then arrange pickled vegetables (drained), crispy tofu, fresh cilantro, jalapeño slices, and scallions on top. Drizzle generously with sriracha mayo, sprinkle sesame seeds, and serve with lime wedges for squeezing.
Save to Pinterest There's something quietly powerful about making a restaurant-quality Vietnamese dish at home, especially one that's completely plant-based. It challenged my assumption that vegan cooking meant sacrificing texture, flavor complexity, or that satisfying feeling of biting into something truly crispy. Now I crave these bowls more than the original banh mi.
The Secret to Crispy Tofu
The combination of cornstarch and high heat creates a Maillard reaction that transforms the tofu's exterior into something almost bread-like and golden. I used to think tofu was inherently soft and mushy, but that was before I understood that dryness and temperature control are everything. The oil needs to be hot enough that when the tofu hits the pan, it sizzles immediately; if it doesn't, your oil isn't hot enough yet.
Customizing Your Pickled Vegetables
The beauty of pickling is that it works with whatever vegetables are in your refrigerator, so don't feel locked into the exact combination. Red radishes, shredded zucchini, or even thinly sliced red onion will all work beautifully in the same vinegar mixture. My personal favorite variation is adding thin slices of shallot for a slightly sweet, oniony complexity that pairs gorgeously with the spicy mayo.
Building Flavor Layers Like a Pro
Vietnamese cooking teaches you that every element should contribute something distinct—crunch, heat, freshness, creaminess, umami. Don't be shy with the garnishes or the sriracha mayo; they're not afterthoughts but essential parts of the experience. The cilantro and jalapeño add brightness, the sesame seeds add nuttiness, and the lime wedge adds a final acidic punch that ties everything together.
- Fresh lime juice added at the very end brightens everything and prevents the bowl from feeling heavy.
- Toast your sesame seeds in a dry skillet for 30 seconds to wake up their nutty flavor.
- If you make extra sriracha mayo, it keeps in the fridge for a week and transforms sandwiches, grain bowls, or roasted vegetables.
Save to Pinterest This bowl represents everything I love about cooking now—bold flavors, simple techniques, and the freedom to make something delicious without compromising what you believe in. Make it once, and you'll understand why it's become my default answer when someone asks what's for dinner.
Common Recipe Questions
- → How do I press tofu properly?
Wrap the block of tofu in clean kitchen towels or paper towels, place it on a plate, and set something heavy on top like a cast-iron skillet or large cans. Let it press for 15–20 minutes to remove excess moisture before cutting into cubes.
- → Can I make the pickled vegetables ahead?
Absolutely. The pickled veggies actually develop better flavor if made a day ahead. Store them in an airtight container in the refrigerator for up to one week. The longer they sit, the more tangy they become.
- → What's the best way to get crispy tofu?
Pressing the tofu thoroughly is key—removing moisture allows the cornstarch coating to crisp up properly. Use a large non-stick skillet over medium-high heat, and avoid overcrowding the pan. Cook in batches if needed so each cube has space to crisp evenly on all sides.
- → Can I use a different type of rice?
Yes, jasmine rice provides classic fragrance, but brown rice adds nutty nutrition and quinoa offers extra protein. Just adjust the cooking time and liquid ratio according to your chosen grain's package instructions.
- → How can I make this gluten-free?
Replace the soy sauce with tamari or coconut aminos, and verify that your vegan mayonnaise and sriracha are certified gluten-free. Some sriracha brands use fermented wheat-based sauces, so always check labels carefully.
- → Can I bake the tofu instead of frying?
Yes. After coating with cornstarch, arrange tofu cubes in a single layer on a parchment-lined baking sheet. Bake at 400°F (200°C) for 25–30 minutes, flipping halfway through. The texture will be slightly different but still deliciously crispy.