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