Save There's something about a bowl of crispy tofu that makes you feel like you've unlocked a secret—the kind of meal that transforms how people think about plant-based cooking. I stumbled into this banh mi bowl version while trying to recreate that electrifying crunch from a Vietnamese street cart, except entirely vegan and somehow even more satisfying. The pickled vegetables came next, a happy accident born from wanting to use up garden daikon before it wilted. What started as kitchen improvisation became the kind of dish I make on nights when I want to feel nourished and a little bit celebratory.
I made this for my partner on a Tuesday evening when neither of us felt like anything complicated, and they looked genuinely surprised by how full the flavors were—especially that moment when the sriracha mayo hit the warm rice. There's this magic in banh mi that comes from contrasts: hot and cold, creamy and crisp, spicy and cooling. That's when I knew this bowl version worked perfectly.
Ingredients
- Firm tofu (400g, pressed): Pressing matters more than you'd think; it removes water so the outside crisps instead of steaming.
- Cornstarch (2 tbsp): This is the secret weapon for crispy edges—it creates a light, shatteringly crunchy coating.
- Soy sauce (2 tbsp): Adds umami depth to the tofu before it hits the pan.
- Sesame oil and vegetable oil: Sesame adds nutty aroma while vegetable oil keeps the heat stable.
- Carrot and daikon (julienned): These pickle beautifully, absorbing the vinegar while staying slightly crisp.
- Rice vinegar (½ cup): Fast pickling happens in minutes; the acidity brightens everything.
- Jasmine rice (2 cups cooked): Its floral, slightly sweet nature pairs perfectly with the heat and tang of this bowl.
- Vegan mayonnaise (¼ cup): A creamy base that won't break if you warm it gently.
- Sriracha (1–2 tbsp): Control the heat level here; start with less and build up to your comfort zone.
- Fresh cilantro, jalapeño, scallions: These garnishes aren't optional—they're where half the flavor lives.
Instructions
- Pickle while you work:
- Whisk rice vinegar, sugar, and salt together until the sugar dissolves completely. Add your julienned carrot, daikon, and cucumber slices, toss gently, and let them sit—they'll soften and absorb the brine while you handle the tofu.
- Prepare the tofu for crispiness:
- Pat those pressed cubes completely dry with a clean kitchen towel; any moisture is the enemy of crunch. Toss them in soy sauce first for flavor, then coat evenly with cornstarch—use your hands or a fork to make sure every surface is covered.
- Create the golden crust:
- Heat both oils in your skillet over medium-high heat until it shimmers and moves easily across the pan. Add tofu in a single layer without crowding, and let it sit for a few minutes before turning—patience here gives you those caramelized, crispy corners.
- Build the rice foundation:
- If you haven't already, cook your jasmine rice according to package directions, fluffing it gently with a fork. Divide it among your bowls while still warm so it absorbs the sriracha mayo beautifully.
- Mix the creamy heat:
- Stir vegan mayo, sriracha, and lime juice together in a small bowl until smooth and vibrant—taste and adjust the spice level to your preference.
- Assemble with intention:
- Layer each bowl with warm rice, drained pickled vegetables, the crispy tofu, then scatter cilantro, jalapeño, and scallions on top. Drizzle with sriracha mayo, sprinkle sesame seeds, and set a lime wedge on the rim for squeezing.
Save There was a moment watching someone taste this bowl for the first time where I saw their eyes widen at the combination of textures and flavors, and it hit me that this isn't just a meal—it's proof that plant-based cooking can be bold and exciting. That's when food stops being about ingredients and becomes about the joy of eating.
The Tofu Transformation
Getting tofu crispy is genuinely a skill that changes how you cook. The cornstarch coating is non-negotiable; it creates a thin, delicate barrier that crisps up in the oil. I've tried skipping it in a rush, and the tofu just browns without that satisfying crunch that makes people reach for another bite. The key is medium-high heat—too hot and the outside burns before the inside warms, too low and you get chewy instead of crispy.
Quick Pickling Magic
The beauty of pickling vegetables this way is that it happens fast—no waiting days for fermentation, just minutes of vegetables absorbing bright acidity while keeping their snap. The ratio of vinegar to sugar to salt is important; it balances tang and slight sweetness without becoming cloying. I've experimented with different vegetables here, and almost anything julienned or thinly sliced works beautifully.
Building Flavor Layers
This bowl works because every element brings something different to the conversation—the tofu's savory earthiness, the pickled vegetables' bright acidity, the rice's gentle sweetness, and the sriracha mayo's creamy heat. None of these flavors compete; they support each other. When you eat it, you notice something new in each bite depending on which components come together.
- Taste the sriracha mayo before assembling: Add heat gradually, because you can always increase it but you can't dial it back.
- Warm the rice keeps everything cohesive: Cold rice makes the bowl feel disconnected, while warm rice brings the flavors together.
- Lime wedges aren't just garnish: A squeeze brightens the entire bowl at the very end.
Save This bowl has become one of my go-to meals when I want something that feels special without stress—vibrant, satisfying, and genuinely delicious. It's the kind of dish that reminds you why cooking plant-based can be so rewarding.
Recipe FAQ
- → How do I get the tofu really crispy?
Press your tofu for at least 15 minutes to remove excess moisture before cutting. Pat the cubes thoroughly dry with paper towels. The cornstarch coating is essential—toss the drained tofu with soy sauce first, then coat evenly in cornstarch. Don't overcrowd the pan and resist moving the tofu too frequently; let each side develop a golden crust before turning.
- → Can I meal prep these bowls?
Absolutely. The pickled vegetables actually improve after a day in the refrigerator. Store components separately: pickled veggies in their liquid, tofu at room temperature, rice refrigerated, and mayo in a sealed container. Reheat the tofu in a hot skillet to restore crispiness before assembling.
- → What can I substitute for daikon radish?
If you can't find daikon, simply use more carrots or add julienned red cabbage for color. Thinly sliced red bell pepper or raw beet also works well for the pickled element. The key is maintaining that mix of crunchy vegetables for texture contrast.
- → How spicy is this dish?
As written with 1-2 tablespoons sriracha, the heat level is moderate. Adjust to your preference by starting with 1 tablespoon sriracha in the mayo and tasting. The fresh jalapeño garnish adds optional heat—leave it out or serve on the side for sensitive palates. Lime juice helps temper the spice.
- → Can I bake or air-fry the tofu instead?
Yes. For baking, arrange coated tofu on a parchment-lined baking sheet and bake at 400°F (200°C) for 25-30 minutes, flipping halfway. For air frying, cook at 375°F (190°C) for 12-15 minutes, shaking the basket halfway. Both methods yield crispy results with less oil than pan-frying.