Recently, I found myself in Austin for a brief weekend visit, and I couldn't resist indulging in a lemongrass tofu and mushroom Banh Mi. The combination of a crusty baguette, pickled vegetables, and spicy tofu makes it a top choice for me.

As summer approaches, I'm inspired to break away from routine and experiment with new flavors. Although I don't have immediate travel plans to Vietnam, this bowl is a delightful way to recreate that Banh Mi experience for a quick weeknight dinner.

Let's break down what goes into this bowl. First, the tofu often gets a bad reputation. We've all encountered tasteless, spongy tofu, but when it's cooked properly, it's a fantastic base for flavors and textures. I took a cue from my favorite cafe and sautéed the tofu with lemongrass, adding a lovely floral note and a hint of ginger.

Getting your tofu golden while sautéing is essential for achieving the right texture!

My favorite part of this bowl is the mushrooms. Like tofu, I had a complicated history with mushrooms, often being served a bland portobello at gatherings. However, I've come to appreciate their umami richness, especially when sautéed with soy sauce. They bring depth to dishes like this bowl or even in spring rolls and breakfast scrambles. Plus, the health benefits of mushrooms are well-documented.

Now, onto the pickled vegetables. While I'm not an expert in pickling, I've learned the basics from a fantastic cookbook. Quick-pickling is straightforward: just make a brine, pour it over your chosen veggies (I prefer carrots and daikon), and let them soak. I like to pickle mine overnight for the best tangy flavor.

From here, you can customize as you wish! I typically use rice as the base for this bowl, but it can also be served over greens, quinoa, or even in a broth for a warm soup. Add some jalapeños for heat, chop cilantro, squeeze fresh lime, or finish with sriracha mayo—the possibilities are endless!

While nothing can fully replace my favorite Banh Mi, this bowl is a worthy contender.

Ingredients

For the pickled veggies:

  • 1 medium daikon, julienned
  • 3 large carrots, julienned
  • 1 cup rice wine vinegar
  • 1/4 cup white vinegar
  • 1 cup water
  • 3 tbsp sugar
  • 1/2 tbsp salt
  • pinch red pepper flakes

For the tofu:

  • 1 tbsp oil
  • 3 small garlic cloves, minced
  • pinch red pepper flakes, optional
  • 2 stalks lemongrass, chopped and prepared
  • 8 oz super firm tofu, cubed
  • 3 tbsp soy sauce

For the mushrooms:

  • 2 containers shiitake mushrooms, chopped
  • 1-2 tbsp soy sauce

To assemble:

  • base of choice – rice, greens, etc.
  • cilantro
  • jalapeños
  • sriracha mayo
  • lime juice

Instructions

  1. For pickled veggies, place julienned carrots and daikon in a large, clean jar.
  2. Combine vinegars, water, sugar, salt, and red pepper flakes in a pot. Bring to a boil, stirring until dissolved. Let cool for 10 minutes, then pour over veggies. Cool completely before sealing and refrigerating overnight.
  3. For the tofu, heat oil in a pan over medium heat. Add lemongrass and sauté for a minute until fragrant. Add garlic and red pepper flakes, cooking for another minute.
  4. Add cubed tofu and soy sauce, stirring well. Sauté for 5-8 minutes until golden. Set aside.
  5. In the same pan, sauté the mushrooms with soy sauce until cooked through and colored. Set aside.
  6. To serve, add your base to a bowl, and top with tofu, mushrooms, pickled veggies, and your choice of toppings. Enjoy!