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Crispy Tofu Bahn Mi Recipe

Crispy Tofu Bahn Mi

The Culinary Cartel
Course Lunch
Cuisine vietnamese
Servings 3


  • Vortex Air Fryer


Crispy Tofu

  • 450 g Tofoo Naked extra firm tofu
  • 1 packet of your favourite Asian marinade we used Korean chilli
  • 2 tbsp corn flour

Pickled carrots

  • 1 carrot
  • 40 g white sugar
  • 115 ml white wine vinegar
  • ½ tsp flaked sea salt about 5g or large pinch of fine table salt
  • 1 jalapeno chili optional

For Serving:

  • 3 mini baguettes
  • Mayonnaise
  • Vegan pate of choice we used mushroom
  • ½ cucumber thinly sliced into long ribbons
  • Fresh coriander
  • Soy sauce optional


  • Slice the tofu into 1cm thick strips. Then place the sliced tofu in your favourite marinade for 15 minutes.
  • Peel then slice the carrots into matchsticks. Combine the sugar, vinegar and salt in a bowl, and heat in the microwave until the sugar has dissolved. Add the carrots to a jar, then pour the warm pickling liquid over them. Slice the jalapeno into rounds, and add to the jar and leave to pickle
  • Remove the firm tofu from the marinade, and wipe off excess marinade. Sift the cornflour over the tofu and toss to combine.
  • Place the tofu into the Instant Vortex Air Fryer basket, in a single layer, leaving some gaps between the pieces, to help them crisp evenly.
  • Select Air Fry, and set the temperature to 205°C and the time for 11 mins. Cook until crispy.
  • When ready to serve, split the baguettes, then spread the mayonnaise on both sides.
  • Spread one side of your baguettes with pate, then add the pickled carrot and jalapeno, cucumber ribbons, your crispy tofu, and finish with fresh coriander. Shake over a few drops of soy sauce and serve immediately
Keyword Air Fryer, vegan, vegetarian