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Air Fryer Tofu Banh Mi

  • Author: Sprinkles & Sea Salt
  • Yield: 4 1x



Pickled Red Onions and Carrots

2 cups carrots, julienne cut

1 cup red onion, sliced thin

2 cups rice wine vinegar

warm water

2 tbsp white sugar

2 tsp salt

Air Fryer Tofu

1 brick extra firm tofu (14oz in water, drained)

1/4 cup soy sauce

1/4 cup hoisin sauce

1 tbsp lime juice

1 tbsp ginger paste

2 large cloves garlic, minced

Sriracha Mayo

1/2 cup mayonnaise

2 tbsp sriracha

Banh Mi Sandwiches

1 large baguette, sliced into 4 6-inch pieces

Sriracha Mayo

1 cup cucumbers, sliced thin

1/2 cup radishes,  sliced thin

1/4 cup jalapeño, sliced thin

Air Fryer Tofu

1 large avocado, sliced thin

Pickled Red Onions and Carrots

Fresh Cilantro

Black Sesame Seeds

Banh Mi Rice Bowls

*Same ingredients as the sandwiches, but substitute Cilantro Lime Rice for the baguette


Pickled Red Onion and Carrots

Add the carrots and red onions to a large mason jar*

Pour the vinegar over the vegetables

Add the sugar and salt

Pour in enough warm water to cover all of the vegetables and fill the jar to the top

Put the lid tightly on the jar, shake

Put the jar in the refrigerator for at least 4 hours, better overnight

Air Fryer Tofu (for sandwich)

Press the tofu**

Slice the pressed tofu in half vertically, slice the 2 halves each into 4 pieces about 1/2″ wide, giving you 8 long thin pieces of tofu

In a shallow bowl combined the soy sauce, lime juice, hoisin sauce, ginger paste and garlic

Preheat the air fryer for 5 minutes at 400°F

Dip each piece of tofu into the soy mixture to coat

When the air fryer is ready, spray the basket with non-stick cooking spray

Add 4 pieces*** of tofu to the basket, make sure they are not touching

Air fry for 5 minutes

Flip the tofu and air fry for 5 more minutes on the other side

Dip the tofu back into the soy mixture to coat, set aside to cool

Repeat with the remaining pieces of tofu

Air Fryer Tofu (for Rice Bowls)

Follow all the same instructions as the tofu for sandwiches, except slice the tofu into 1-inch cubes instead of the long, thin stripes (when cut this way you can fit all the tofu into the basket of the air fryer**** at once)

Sriracha Mayo

Combine the mayonnaise and sriracha in a small bowl*****

Banh Mi (Sandwiches)

Slice open the baguette pieces

Spread a layer of sriracha mayo on the top and bottom

Line the bottom with a layer of cucumber, radish and a few jalapeño slices

Layer in the tofu****** (2 pieces per sandwich)

Add slices of avocado on top of the tofu

Top with a generous helping of pickled red onion and carrots

Garnish with cilantro and black sesame seeds

Banh Mi Rice Bowls

Divide the rice between 4 serving bowls

Top each with pieces of tofu

Add cucumber, radish and jalapeno slices as you like around the bowls

Top with pickled red onions and carrots and avocado slices

Drizzle with sriracha mayo

Garnish with cilantro and black sesame seeds


*can use any kind of glass jar with a lid

**Best done using a tofu press. If you don’t have one, you can wrap the tofu brick in paper towels and put something heavy on top to press it down (like a book or a pot with an unopened can of beans in it)

***4 fit in a 6-quart air fryer

****assuming 6-quart air fryer

*****add more or less sriracha depending on your spice preference

******you may need to cut it to fit appropriately depending on the slice of your baguette

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