Banh Mi Chay (Vegan Vietnamese Sandwich)

Instructions

1. 1Place the 1 block Firm Tofu on a clean surface. Use your hands or a tofu press to gently press out as much excess water as possible. Once pressed, slice the tofu into thin strips, about 0.635 cm thick. In a medium bowl, combine the tofu strips with 2 tbsp Soy Sauce, 1 tbsp Maple Syrup, and 1 tbsp Rice Vinegar. Gently toss to coat the tofu evenly. Let the tofu marinate for at least 15 minutes.
2. 2While the tofu is marinating, prepare the spicy mayonnaise. In a small bowl, add 4 tbsp Vegan Mayonnaise and 1 tsp Sriracha. Stir until well combined. Set aside.
3. 3Place a 25.4 cm skillet over medium-high heat. Once the skillet is hot, carefully add the marinated tofu strips in a single layer. Cook for 5-7 minutes per side, until the tofu is golden brown and slightly crispy. The tofu should sound like it's sizzling gently.
4. 4Slice the 4 Baguettes lengthwise, being careful not to cut all the way through. Open each baguette. Spread a generous amount of the prepared spicy vegan mayonnaise on the inside of both halves of each baguette.
5. 5Assemble the sandwiches. On the bottom half of each baguette, layer the cooked tofu strips. Top the tofu with the 1 cup Pickled Carrots and Daikon. Add a few sprigs of the 0.25 cup Cilantro and 2 Jalapeno slices to each sandwich.
6. 6Close the top half of each baguette over the fillings. Serve immediately.

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