Lemongrass Tofu “Banh Mi” Bowl

A Gluten-Free and Vegetarian take on the classic Vietnamese "sandwich"

Lemongrass Tofu “Banh Mi” Bowl

Savory, Tangy Spicy and Delish!

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Before my son had to eat gluten-free I fell in love with a vegetarian tofu Banh Mi sandwich recipe from Cooking Light.  It had lemongrass pan seared tofu, pickled carrot, radish and cilantro relish, and spicy Sriracha mayo.

Craving this sandwich, I used the flavors as inspiration for this Buddha bowl with brown rice, lemongrass roasted tofu, pickled carrots and radishes, spicy pickled cucumbers, avocado and of course a Sriracha mayo drizzle.

Savory, tangy, spicy, creamy, crunchy— this bowl has it all going on and it is amazing!

Scroll down to see the recipe.


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5 from 1 vote

Lemongrass Tofu "Banh Mi" Bowl

A gluten-free and vegetarian buddha bowl inspired by the classic Vietnamese sandwich. Savory, tangy, creamy, crunchy and delicious. Recipe inspired by and adapted from Cooking Light.
Course: Dinner, Veggies
Cuisine: Gluten-Free, Vegan
Author: Healthy Gluten-free Family



  • 1 14 oz package of extra firm tofu rinsed and drained, cut into 1 inch cubes
  • 2 tbsp finely chopped peeled fresh lemongrass
  • 2 tbsp water
  • 1 tbsp gluten-free tamari
  • 1 tsp sesame oil

Pickled Veggies

  • 1/4 cup rice wine vinegar
  • 1/4 cup water
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 1 cup matchstick carrots
  • 1 cup matchstick cut radishes
  • 1/4 cucumber sliced
  • 1 1/2 tbsp fresh cilantro

Sriracha Mayo

  • 3 tbsp canola or Vegan mayonnaise
  • 1 tsp sesame oil
  • 1 1/2 tsp Sriracha

1 cup white or brown rice, prepared according to package

    1 avocado, sliced and divided

      pea sprouts and sesame seeds for garnish


        Prepare rice according to package.

          Prepare tofu:

          • Combined lemongrass, 2 tbsp water, tamari, and 1 tsp sesame oil in bowl. Add tofu and let stand for 15 minutes.
          • Preheat oven to 450 degrees.
          • Lay marinated tofu cubes in single layer on prepared baking sheet. Roast tofu for 10 minutes, flip it, then roast another 5 minutes until golden brown (it will also puff up a bit)

          Prepare pickled veggies:

          • Combine vinegar, 1/4 cup water, sugar and salt, stirring until dissolved.
          • Add carrots, radish and cucumbers. Let sit for 30 minutes-1 hour.
          • Drain and stir in cilantro.

          Prepare Mayo: combine remaining 1 tsp oil, mayonnaise and Sriracha in a small bowl and whisk together.

            Assemble in a big bowl, adding avocado, pea sprouts and sesame seeds.

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              2 thoughts on “Lemongrass Tofu “Banh Mi” Bowl

              1. 5 stars
                Yum~~ Tried this recipe, but made it my own by substituting daikon for the red radish and left the cucumbers fresh. Fried the tofu as I do not have an oven in my studio apartment.

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