Tempeh Banh Mi
Crusty baguette packed with golden, pan-seared lemongrass tempeh, tangy pickled daikon and carrot, fresh cucumber, jalapeño, and cilantro. This plant-based twist on the Vietnamese classic hits all the notes — savory, bright, spicy, and crunchy — and comes together in about 30 minutes.
For 4 servings
- prep
Make the quick pickles.
1.Whisk rice vinegar, sugar, and 0.25 tsp salt in a bowl until dissolved.2.Add daikon radish and carrot matchsticks; toss well.3.Set aside to quick-pickle while preparing the rest. Toss occasionally.TIPLightly massage the vegetables into the brine to speed up pickling. - prep · ~10 min
Marinate the tempeh.
1.In a wide, shallow dish, combine soy sauce, maple syrup, sesame oil, lemongrass, garlic, and 1 pinch salt.2.Add tempeh slices in a single layer and spoon the marinade over them.3.Let sit at room temperature for 10 minutes, flipping once halfway through.TIPDon't marinate longer than 15 minutes — the tempeh can get too salty. - mix
Mix the spicy mayo.
Stir together vegan mayonnaise and sriracha in a small bowl. Cover and set aside.
- fry · ~8 min
Pan-sear the tempeh.
1.Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat.2.Reserve the marinade, then place tempeh slices in a single layer. Cook until deeply golden, about 3 minutes per side.3.Pour remaining marinade into the pan and cook until it glazes the tempeh, about 1 minute more.4.Transfer tempeh to a plate.TIPWork in two batches if needed to avoid overcrowding — crowded tempeh steams, not sears. - prep · ~2 min
Warm the baguettes.
Split each baguette lengthwise without cutting all the way through. Warm in the same skillet or a toaster oven for 1-2 minutes until lightly crisp.
- assemble
Assemble the banh mi.
1.Spread a generous layer of spicy mayo on the cut sides of each baguette.2.Layer seared tempeh slices along the bottom.3.Drain the pickled daikon and carrot; tuck a generous mound into each sandwich.4.Add cucumber spears and jalapeño slices.5.Finish with fresh cilantro sprigs. - serve
Serve immediately while the baguette is crusty and the tempeh is warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Lightly massage the daikon and carrot into the pickling brine to soften them faster.
- 2Don't marinate tempeh longer than 15 minutes or it will become overly salty.
- 3Sear tempeh in a single layer; overcrowding the pan causes steaming instead of browning.
- 4Reserve the used marinade and pour it in at the end to create a sticky, flavorful glaze.
- 5Warm the baguette in the same skillet to absorb leftover garlic-lemongrass oil for extra flavor.
- 6Drain pickled vegetables well before adding to the sandwich to prevent a soggy baguette.
Adapt it for your goals.
High-protein
Add a layer of sliced grilled tofu or extra tempeh for double the plant-based protein — ideal for post-workout meals.
gluten freeGluten-free
Use gluten-free tamari instead of soy sauce and serve on a gluten-free baguette or rice paper wraps for a celiac-safe version.
low oilLow-oil
Pan-sear the tempeh in a nonstick skillet with just 1 tablespoon of oil, then deglaze with a splash of water instead of the extra oil — reduces fat while keeping flavor.
spicySpicy
Double the sriracha in the mayo and add thin slices of fresh Thai bird chili for extra heat that mimics traditional Vietnamese banh mi.
mushroom banh miMushroom banh mi
Substitute tempeh with thick slices of king oyster or portobello mushrooms marinated in the same lemongrass-soy mixture for a meatier texture.
Why this is on our healthy list.
Rich in Plant Protein
Tempeh is a fermented soy product that provides a substantial amount of complete plant protein, supporting muscle repair and satiety.
Gut-Friendly Probiotics
The live cultures in tempeh (from fermentation) can aid digestion and support a healthy gut microbiome.
Good Source of Fiber
Daikon radish, carrot, cucumber, and the baguette contribute dietary fiber that promotes digestive health and helps maintain steady energy.
Low in Saturated Fat
This sandwich uses plant-based ingredients and vegan mayo, keeping saturated fat lower than traditional meat-based banh mi.
Vitamin C from Fresh Vegetables
Cucumber, cilantro, and jalapeño provide a natural boost of vitamin C, which supports immune function and collagen production.
Frequently asked questions
Yes — press extra-firm tofu for 20 minutes, then slice and marinate the same way. Pan-sear until golden and glaze with the reserved marinade.
