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Tofu Banh Mi Bowls

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If you love the bright, crunchy, savory flavors of a classic Vietnamese banh mi, these Tofu Banh Mi Bowls bring all of that goodness into a fresh, high-protein, weeknight-friendly meal. Think crispy baked tofu tossed in a chili-garlic hoisin glaze, a vibrant herb-packed salad, fluffy jasmine rice, and a creamy spicy mayo that ties everything together.

These bowls deliver the perfect balance of textures: crisp tofu, cool cucumbers, tender rice, crunchy carrots, and fragrant herbs. They’re incredibly satisfying while still feeling light and refreshing, the kind of dinner you crave again the next day.

Whether you’re vegetarian, tofu-curious, or simply love bold, fresh, Southeast Asian–inspired flavors, these Tofu Banh Mi Bowls are guaranteed to earn a spot in your regular rotation.

You can watch me make it here. Hope you enjoy and don’t forget to tag me on @thechutneylife when you make it! Happy Eating!

Why You’ll Love These:

  • High-protein and plant-based (thanks to super-firm tofu)
  • Crispy without frying – the oven does all the work
  • Inspired by classic banh mi flavors: herbs, pickled vibes, chili, garlic, and creamy heat
  • Vibrant herb salad adds crunch and brightness
  • Meal prep friendly and customizable
  • Pairs beautifully with jasmine rice

Few Important Tips:

  • Press the tofu well for maximum crispiness. You don’t want soggy tofu so prat the block dry between kitchen towels for 15 minutes.
  • Cut the tofu into smaller cubes. More surface area means crispier edges and better marinade absorption. Keep the cubes uniform so they bake evenly.
  • Use corn flour (cornstarch) for that crunch! A light coating of corn flour helps teh tofu crisp up in the oven like it was pan-fried!
  • Don’t skip out on the fresh herbs – A true banh mi moment comes from fresh herbs like mint, cilantro, cucumbers, jalapenos, onions and carrots. All that crunch and brightness pairs beautifully with the sticky, savory tofu!

Can I Meal-Prep these Tofu Banh Mi Bowls?

Absolutely! They’re meal-prep friendly with one small tip: Store the tofu, rice, spicy mayo, and salad separately.  I love the Rubbermaid Brilliance Containers! This keeps everything fresh and prevents the herbs and cucumbers from wilting. When ready to eat, reheat the tofu, assemble the bowl, and you’re good to go.

What Type of Tofu Works Best for Banh Mi Bowls?

Super-firm or high-protein tofu works best because it contains less water and holds its shape beautifully when baked. If you only have firm tofu, just press it longer to remove excess moisture, it will still crisp up nicely.


Tofu Banh Mi Bowls

Tofu Banh Mi Bowls

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Ingredients

For the Tofu


  • 20 oz block high protein super firm tofu (Wildwood recommended

  • ½ tsp salt

  • 2 tsp garlic powder

  • 2 tsp corn flour (cornstarch)


For the Marinade:

  • 3 tbsp hoisin sauce

  • 2 tbsp chili garlic sauce

  • 1 tsp sesame oil

  • 5 cloves garlic, grated

  • 1 tbsp dark soy sauce

  • 1 tbsp rice wine vinegar


For the Spicy Mayo:

  • ¾ cup mayonnaise

  • 2 tbsp sriracha

  • 2 tsp gochujang

  • ½ tsp sesame oil

  • 1 clove garlic, grated

  • ½ tbsp honey


For the Herb Salad:

  • ¼ cup tightly packed mint leaves

  • 2 Persian cucumbers, thinly sliced

  • ½ small onion, thinly sliced

  • ½ cup cilantro leaves with tender stems, gently torn

  • 2 jalapeños, julienned

  • 1 large carrot, julienned

  • jasmine rice

Directions

Pat a block of 20 oz. High Protein Super Firm  tofu (I get the Wildwood brand from Wholefoods)  dry between kitchen towels or use a tofu press then cut it into small cubes. Toss the tofu with ½ tsp salt, 2 tsp garlic powder, 2 tsp corn flour until well coated. Place in the oven spread apart on a baking sheet for 15 minutes at 425 degrees, stopping ½ way through to flip the tofu.

Meanwhile prepare the marinade by combining 3 tbsp hoisin, 2 tbsp chili garlic sauce, 1 tsp sesame oil, 5 cloves grated garlic, 1 tbsp dark soy sauce and 1 tbsp rice wine vinegar.

Prepare your spicy mayo by combining 3/4 cup mayo , 2 tbsp sriracha, 2 tsp gochujang, ½ tsp sesame oil, 1 clove grated garlic and ½ tbsp honey.

For the salad, combine ¼  cup of tightly packed mint leaves with 2 Persian cucumbers sliced thin, ½  a small onion sliced thin, ½ cup of cilantro leaves with tender stems, gently torn, 2 2 julienned jalapeños , and 1 large julienned carrot. You can leave this salad chunky or chop it up smaller.

Once the tofu is done, remove it from the oven and toss it with the marinade and sprinkle with toasted sesame seeds and the green parts of 3 sliced scallions. Serve the tofu with jasmine rice, the salad, and spicy mayo. You can heat the marinade gently on the stove before tossing with the tofu.

HI THERE! I’M PALAK

Welcome to this itty bitty corner of my world! My name is Palak and I have, over the span of many years, fell into a romantic love affair with food. Eating it, reading about it, creating it, and of course, TALKING about it. Here on The Chutney Life, you’ll find recipes inspired by the delicious flavors of my mom’s home cooking, with a twist of my own. Thanks for visiting and can’t wait to keep sharing my story with you all!

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