Tofu Banh Mi Bowl

Tofu Banh Mi Bowl in a purple bowl on a grey background. There are bamboo chopsticks to the right of the bowl. There is a small white bowl of Sriracha mayo sauce and a small red bowl with chopped green onions.

5 from 1 reviews

Easy and flavorful Tofu Banh Mi Bowl recipe. Tangly pickled carrots and radishes, soy sauce glazed tofu, and creamy Sriracha sauce make food dreams come true.


tofu marinade:
for the bowls:


  1. Add all of the pickle ingredients to a jar, close the lid tightly, and gently shake to combine. If veggies are not submerged, add water until covered. Refrigerate for 1 hour. These can sit longer and will continue to get tangier the longer they are allowed to sit.
  2. While pickles are refrigerating, prep the tofu per the crispy tofu recipe.
  3. While tofu is baking, prep the tofu marinade and spicy vegan mayo mix. Once tofu is finished baking, toss in marinade and let sit for 5 minutes. Adjust ratios to taste – add soy sauce for additional saltiness, lime juice to lighten sauce and add tang, sesame oil for richness.
  4. Assemble the bowls: Add a serving of rice to each bowl, then layer on the tofu, pickled vegetables, avocado, scallions, cilantro, and drizzle with spicy mayo.
  5. Best when fresh. To store, refrigerate ingredients in covered containers separately. Good for 3-4 days.


*Recipe is a guide. Adapt ingredients and measurements as desired. Baking times may be different, depending on oven settings. Inspired by Pickles N Honey’s Tofu Banh Mi Bowl with Quick Pickles.

Keywords: tofu, Banh Mi bowl, bowl, healthy, Asian-inspired bowl, pickled carrots