Crispy Tofu Banh Mi Tacos
Crispy Tofu Banh Mi Tacos- crispy tofu paired with pickled cucumber and carrots, and topped with a creamy sriracha sauce. Just 30 minutes to make! (vegan + gluten-free)
I’be been sitting here for 10 minutes attempting to write this post only to be continually distracted by Lucy. I guess it’s kind of my fault. I made the mistake of teaching her to speak.
She’s not instinctively vocal so it took me a couple of weeks and a lot of very delicious treats to get her to understand what I wanted. I was so proud when she finally got it. But then she figured out her new found “voice” can be used to get my attention at all times. Like when I sit down to eat, she speaks to let me know she wants a bite too. Or when I try to get work done, she speaks to tell me she wants me to play with her. Then when all else fails, she literally tries to sit on my laptop.
As you can see, it doesn’t make for the most creative of writing, but I’d be lying if I told you I didn’t love it. She’s become my new little sidekick and I don’t want to imagine what life would be like without her.
With that said, she does take up a lot of my time which means I’m on the lookout for lots of quick and easy meals these days. Specifically those that don’t require turning on the oven because, as most of you know, it’s HOT outside.
These Crispy Tofu Bahn Mi Tacos are the best of both worlds because they only take 30 minutes to whip up and they’re cooked on the stovetop. Hallelujah.
The only part that requires cooking is the tofu which is made crispy thanks to a simple coating of cornstarch and garlic powder. All you have to do is lightly fry it in the skillet for a few minutes on each side and it’s good to go!
In addition to the crispy tofu, the tacos are served with quick pickled vegetables and a creamy sriracha sauce that will have your tastebuds dancing with delight.
I was inspired to make them after trying a similar sandwich recipe from the cookbook Vegan for Everybody (which this Easy Tofu Scramble recipe is also from). That version was served on a hoagie roll which is equally delicious so feel free to switch up the tortilla for your favorite bun, if you prefer.
Also, if you haven’t had a chance to check out that book yet, I highly recommend it. It’s full of vegan gems!
Crispy Tofu Banh Mi Tacos
Yield: 8 tacos
Prep Time: 15
Cook Time: 15
Total Time: 30
- 14 ounces tofu, drained and pressed
- 1 cup finely chopped red onion
- 1 cup shredded carrot
- 1 cup finely chopped cucumber (peeled and seeded)
- zest + juice of 1 lime
- 1 tablespoon tamari (or liquid aminos)
- 1/3 cup plant-based mayonnaise
- 2 tablespoons sriracha
- 1/4 cup cornstarch
- 1/2 teaspoon garlic powder
- 2 tablespoons high heat oil for cooking
- 8 corn tortillas
- 1/2 cup fresh cilantro
In a medium-size bowl, combine the onion, carrot, cucumber, lime juice and tamari. Allow to sit for at least 15 minutes. In a separate small bowl, whisk together the mayonnaise, sriracha and lime zest.
Slice the tofu crosswise into 1/2-inch-thick slabs. Add the cornstarch to a large shallow bowl with the garlic powder and a large pinch of salt & pepper, and whisk together. Dredge each piece tofu in the cornstarch mixture until evenly coated. Warm the oil in a large skillet over medium-high heat. Add the tofu and cook until crispy and light golden brown, about 4 minutes on each side. Transfer to a paper towel-lined plate.
Serve tofu warm in corn tortillas, top with pickled vegetables, sriracha mayo, and fresh cilantro, then enjoy!
Inspired by Vegan for Everybody
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
You had me a creamy sriracha sauce! Yes, please, I want that.
It’s so cute when pups discover their big-dog voice. I love all the Lucy pics on IG, keep ’em coming!
Oh yes, the sauce alone is incredible! It would be good on so many things. :)
Lucy is just so cute and even when our pets are distracting we can’t help but love having them around! Whenever I’m typing at the computer Kal will come up and hit my arm with his nose when he wants attention then put his face in my lap until he gets it. haha
This tacos sound amazing and I’m in love with those pickled vegetables and sriracha sauce!
Oh my gosh! These look SO good! Can’t
Meant to say ” can’t wait to make these!” :)
Aw, thanks Cassidy! I hope you love them! :)
I can relate so much to distracting pups!! Augie is like my little shadow when I’m working, and for some reason he finds my laptop to be a very comfy pillow ;) Lucy sounds like she is SO much fun! She is just adorable.
Haha… what we teach our animals to do – to our own demise! LOL. Sounds like it is hard to get anything done. I’m so happy for you three.. she found her forever home and you a forever friend. Such a sweet relationship. :D Oh my goodness… I love how simple these tacos are, yet pack such a flavor punch! Wildwood is hands down my favorite tofu. I just love preparing it simply, too, by tossing it in a bit of cornstarch with the spice dejour. I buy lots of packages and toss em’ into my freezer so they’re always on hand. Just made some last night as a matter of fact! Delicious recipe Sarah! My mouth is watering for these at 6am!
Love the creativity here and I’m a fan of anything with crispy tofu! Pinning :)
haha oh Lucy!! Too cute! We made the mistake of teaching emma how to “beg” when she was little and now she does it for EVERYTHING. It’s adorable but so distracting!! I love fun spins on banh mi and these tacos sound fantastic!
Lucy is just the CUTEST! I seriously get puppy fever every time I watch your Instagram stories…I can’t wait to meet her! While I don’t have a pup consuming my time, I’m alllll about the quick and easy meals! These tacos look fantastic..so much color and flavor! :D
Omg this was yummy!!
I will probably cube the tofu next time to make it easier to fry all sides, brilliant recipe!
Thanks Kam! :)
It’s Banh, not Bahn.
I didn’t even notice that! Thanks for pointing it out, Rick!
I made this for dinner.
This was terrific!!! So tasty and filling!!
The only changes I did was cut the tofu into cubes, and served with soft tortillas.
Right up there with the Kale and butternut squash lasagna!!
Awesome! So happy you enjoyed it, Jodi. Thank you again for the feedback!