Tofu Banh Mi Vegan Sliders
Crispy tofu, tangy pickled vegetables, fresh herbs, and a spicy sriracha mayo come together in these plant-based Banh Mi sliders. High in protein and fiber, they’re a quick, satisfying, and nutritious option for snacks, appetizers, or a wholesome weeknight dinner.
Equipment
- 1 Cutting board
- 1 Sharp Knife
- 1 ziplock bag (for marinating tofu)
- 1 bowl (for pickling vegetables)
- 1 tall container (for blending mayo)
- 1 immersion blender
- 1 frying pan
- Paper towels (for draining fried tofu)
Ingredients
Tofu & Marinade
- 450 g extra-firm tofu drained and pressed
- 4 tbsp soy sauce
- 3 tbsp water
- 2 tbsp maple syrup
- 2 tbsp tomato paste
- 1 tbsp brown sugar
- 2 cloves garlic grated or finely minced
- 1 tsp ginger grated or finely minced
- ⅛ tsp liquid smoke
Pickled Vegetables
- 2 large carrots peeled and julienned
- 250 g daikon radish peeled and julienned
- 1 cup apple cider or rice vinegar
- ½ cup water
- 1 tbsp sea salt
- 2 tbsp white sugar
Sriracha Aquafaba Mayo
- 3 tbsp aquafaba chickpea cooking liquid
- ½ cup neutral oil
- 1 ½ tbsp sriracha or sambal oelek
- Pinch of salt
Assembly & Toppings
- 2 tbsp oil for frying tofu
- 10 vegan slider buns
- 1 small cucumber sliced
- 4 green onions thinly sliced
- 2 long green chili peppers sliced
- A handful of fresh cilantro
Instructions
- Prepare the Tofu for Marinade: Start by draining and pressing the extra-firm tofu. Lay the tofu block between two clean kitchen towels or paper towels and place a heavy pan or a small stack of books on top for at least 10–15 minutes to remove excess moisture. This ensures the tofu will absorb the marinade better and crisp nicely during frying. Once pressed, cut the tofu into pieces that match the size of your slider buns. Perfect squares aren’t necessary—any slightly uneven pieces will work just fine.
- Make the Flavorful Tofu Marinade: In a small mixing bowl or directly into a ziplock bag, combine soy sauce, water, maple syrup, tomato paste, brown sugar, grated garlic, ginger, and liquid smoke. Stir or shake the bag until everything is fully combined. Taste the marinade and adjust if needed—add a little more soy sauce for saltiness, or maple syrup for sweetness. This step ensures the tofu is bursting with a balanced, umami-rich flavor.
- Marinate the Tofu: Gently add the tofu pieces to the marinade. Seal the bag or cover the bowl, and carefully massage the marinade over the tofu to coat each piece evenly. Allow the tofu to soak for at least 15 minutes at room temperature. For deeper flavor, marinate up to an hour, flipping the tofu halfway through to ensure all sides are evenly infused.
- Prepare the Quick-Pickled Vegetables: While the tofu marinates, peel and julienne the carrots and daikon radish. In a medium-sized bowl, mix apple cider vinegar, water, sea salt, and sugar until the salt and sugar are dissolved. Submerge the carrot and radish strips into the pickling liquid. Let them sit for at least 15 minutes at room temperature; for a tangier, crunchier texture, allow them to pickle for up to an hour. Stir occasionally to ensure even pickling.
- Make the Sriracha Aquafaba Mayo: In a tall container, pour in the aquafaba. Insert an immersion blender and, while blending continuously, slowly drizzle in the neutral oil until a thick, creamy emulsion forms. Season the mayonnaise with sriracha and a pinch of salt, blending again until fully incorporated. Taste and adjust spiciness to your preference. Refrigerate until ready to assemble the sliders. This mayo provides richness and a subtle heat, while remaining completely plant-based.
- Fry the Tofu to Golden Perfection: Heat 2 tablespoons of oil in a large frying pan over medium-high heat. Carefully remove the tofu from the marinade, letting any excess drip off, and place the pieces in the hot pan. Fry each side for 2–3 minutes or until golden brown and slightly crisp. Avoid overcrowding the pan to ensure even cooking. Once fried, transfer the tofu to a plate lined with paper towels to drain excess oil.
- Toast the Slider Buns: While the tofu fries, slice the vegan slider buns in half and toast them lightly on a dry pan or in a toaster oven until slightly golden. This adds texture and prevents the buns from becoming soggy when layered with veggies and sauce.
- Assemble the Sliders Step by Step: Spread a generous layer of sriracha aquafaba mayo on both the top and bottom halves of each bun. Place cucumber slices evenly across the bottom bun for a crisp, refreshing base Add one or two pieces of fried tofu on top of the cucumbers. Layer a handful of pickled carrots and daikon radish over the tofu. Sprinkle thinly sliced green onions and chili peppers for extra flavor and heat. Finish with fresh cilantro leaves for a burst of herbal aroma.
- Serve and Enjoy: Gently place the top half of the bun over the toppings and lightly press to hold everything together. Serve immediately while the tofu is warm and the veggies are crunchy.These sliders are perfect as party appetizers, a light lunch, or a flavorful weeknight dinner.
- Storage Tips: If you have leftovers, store the pickled vegetables and tofu separately in airtight containers in the refrigerator for up to 3–4 days. The buns are best toasted fresh before serving. The sriracha mayo can be stored in a sealed jar in the fridge for up to 5 days.
Notes
- Pressing tofu is essential to remove excess water, which helps it absorb the marinade and achieve a crisp texture.
- Marinating time can be extended up to 1 hour for deeper flavor, but even 15 minutes works well.
- Pickled vegetables can be prepared in advance and stored in the fridge to save time on the day of serving.
- Aquafaba can be replaced with store-bought vegan mayo for a quicker alternative; just mix in sriracha for the spicy kick.
- Adjust chili peppers or sriracha according to your spice preference; the sliders are flavorful even without heat.
