Sticky Tofu Vegan Banh Mi

Plantiful Palate
Jul 11
4 min read

Crunchy, sticky, saucy, spicy!

This Vegan Banh Mi is a glorious mash-up of heat, crunch, and summer freshness — everything you crave in vegan recipes when the sun's out and appetites are up. Juicy sticky tofu glazed in a sweet-savoury sauce, nestled into toasted baguettes with a rainbow of crisp slaw, ribbons of cucumber, and a punchy chilli kick. The textures are layered, the colours are bold, and the flavours pack a warm-weather punch. As part of our vegan summer recipe ideas, this is the kind of handheld feast that brings the best of plant-based, lacto vegetarian recipes to life. Whether you’re in need of vegan picnic ideas, vegan BBQ ideas, or just making a quick vegan lunch feel exciting again — this one delivers big.

Recipe:

Serves: 4 (4 Large sandwiches)

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins

Ingredients:

For the Sticky Tofu:

400g firm tofu
2 tbsp soy sauce
1 tbsp maple syrup
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 garlic clove, grated
1 tsp grated fresh ginger
1 tsp sesame oil
1 tbsp cornflour
1 tbsp vegetable oil (for frying)

For the Crunchy Slaw:

1/4 red cabbage, finely shredded
1/4 white cabbage, finely shredded
1 large carrot, grated
2 spring onions, finely sliced
1 tbsp rice vinegar
1 tsp sesame oil
Salt to taste

For the Pickled Cucumber:

1/2 cucumber, sliced into thin ribbons or rounds
2 tbsp rice vinegar
1 tsp sugar
Pinch of salt

To Serve:

4 mini baguettes or 2 full-size baguettes, halved and toasted
Vegan mayo (optional)
Fresh coriander (optional)
Red chilli slices (optional)

Method:

Wrap the tofu in a clean kitchen towel and place a heavy pan or a stack of books on top. Let it press for at least 20–30 minutes — this step is key to squeezing out moisture so the tofu can soak up all the marinade and crisp beautifully. Once pressed, slice into thick rectangular strips about the size of fish fingers.
In a bowl, mix soy sauce, maple syrup, hoisin sauce, rice vinegar, grated garlic, grated ginger, and sesame oil. This sauce should be punchy, sweet, and savoury — a flavour bomb waiting to glaze. Toss the tofu pieces in cornflour until lightly coated all over. This creates that irresistible crispy outer shell when it hits the pan.
Heat a large non-stick frying pan over medium-high heat with the vegetable oil. Gently place the tofu slices in the pan and leave them alone — seriously, don’t fuss — for 3–4 minutes until a golden crust forms. Flip carefully and cook the other side for another few minutes. Pour over the glaze and let it bubble and reduce, turning the tofu gently to coat each piece in that sticky, shiny magic. Cook until the sauce clings and caramelises slightly, then remove from the heat.
Toss the red and white cabbage, grated carrot, spring onion, rice vinegar, sesame oil, and a generous pinch of salt in a large bowl. Let it sit for at least 10 minutes to soften and absorb flavour while still keeping its crunch.
Combine the cucumber slices with rice vinegar, sugar, and a pinch of salt. Give it a quick toss and set aside to pickle lightly — they'll stay crisp but gain a tangy bite that balances the richness of the tofu.
Lightly toast the baguettes under a grill or in a dry pan until the edges are crisp but the centre stays pillowy. If using vegan mayo, spread it onto each side of the bread for extra creaminess.
Now layer it up: spoon in some crunchy slaw, lay on those golden-glazed tofu slices, top with pickled cucumber, and finish with fresh coriander or a few fiery chilli slices if you fancy. Press the sandwich gently to bring it all together — then devour while the tofu is still warm and juicy.

Additional Tips:

Want tofu that’s practically drinkable? Marinate it longer — even overnight if you’ve got the patience. The deeper the soak, the richer the bite.
Toast your baguettes inside-out for extra crunch and to help trap all that gorgeous sauce and slaw.
Add a swipe of sriracha or chilli crisp for next-level fire.
Make extra tofu. You’ll regret it otherwise.
For the slaw, toss in a handful of crushed peanuts or crispy onions right before serving for added crunch and a nutty finish.

Alternative Cooking Methods:

Grill: Fancy a smoky twist? Marinate your tofu as normal, then grill on a ridged pan or BBQ, brushing the glaze on during the last few minutes. You'll get those char lines and a deeper, caramelised flavour.
Air fryer: A lazy-day hero. Coat tofu in cornflour and cook at 190°C for 10–12 minutes, shaking halfway. Heat the glaze separately, then toss the tofu in the sauce just before serving for that restaurant-style finish.
Oven-bake: Line a tray, pop the cornflour-coated tofu in at 200°C, bake for 25 minutes, flipping halfway. Brush with the glaze and bake for another 5 minutes until glossy and golden.

Allergy information / alternatives:

✅ Dairy-free

✅ Nut-free

✅ Egg-free

✅ Lacto-vegetarian friendly

Nutritional Information (per serving):

Calories: ~460
Protein: ~18g
Carbohydrates: ~42g
Fat: ~21g
Sugar: ~8g
Salt: ~1.8g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

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