Bánh Mì Chay (Vegan Sandwich)

Ingredients

• 4 each Baguettes
• 1 block Firm tofu
• 2 tablespoons Soy sauce
• 1 tablespoon Rice vinegar
• 1 teaspoon Sugar
• 1 clove Garlic
• 1/2 cup Carrots
• 1/2 cup Daikon radish
• 1/4 cup Rice vinegar
• 2 tablespoons Sugar
• 1/4 cup Water
• 1/2 each Cucumber
• 1/4 cup Cilantro
• 1 each Jalapeño
• 4 tablespoons Vegan mayonnaise

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Press the 1 block of firm tofu to remove excess water, then cut it into 1.27 cm thick slices. In a bowl, combine the 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sugar, and 1 minced clove of garlic. Add the tofu slices to this marinade and let them sit for 15 minutes.
2. 2Heat a 25.4 cm non-stick skillet over medium-high heat. Add the marinated tofu slices in a single layer and cook for 4-5 minutes per side, until they are golden brown and slightly crispy.
3. 3While the tofu is marinating or cooking, prepare the pickled vegetables. Julienne the 1/2 cup of carrots and the 1/2 cup of daikon radish into thin matchsticks. In a medium bowl, whisk together the 1/4 cup of rice vinegar, 2 tablespoons of sugar, and 1/4 cup of water until the sugar is dissolved. Add the julienned carrots and daikon radish to this liquid and let them pickle for at least 15 minutes.
4. 4Slice the 4 baguettes lengthwise, being careful not to cut all the way through. Spread 1 tablespoon of the 4 tablespoons of vegan mayonnaise evenly on the inside of each baguette half.
5. 5Thinly slice the 1/2 cucumber and the 1 jalapeño. Roughly chop the 1/4 cup of cilantro.
6. 6Assemble the bánh mì by layering the cooked tofu slices onto the bottom half of each baguette. Top the tofu with a generous amount of the pickled carrots and daikon radish, followed by the cucumber slices, jalapeño slices, and chopped cilantro.
7. 7Place the top half of each baguette over the fillings and press down gently. Serve the 4 bánh mì chay immediately.

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