Bánh Mì Chay (Vegan Vietnamese Sandwich)

Instructions

1. 1Place the 1 block of firm tofu on a clean surface and press it firmly to remove as much excess water as possible. Once pressed, slice the tofu into thin pieces, about 0.635 cm thick.
2. 2In a small bowl, combine the 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 2 minced cloves of garlic. Add the sliced tofu to this marinade, ensuring each piece is coated. Let it marinate for at least 15 minutes.
3. 3Heat a 25.4 cm non-stick skillet over medium-high heat. Add the marinated tofu in a single layer and cook for 3-4 minutes per side, until golden brown and slightly crispy. Remove the tofu from the skillet and set aside.
4. 4In a separate small bowl, thoroughly mix the 1/2 cup vegan mayo with the 1 tbsp sriracha sauce until well combined. This is your spicy vegan mayo.
5. 5Take the 4 small baguettes and carefully slice each one lengthwise, being careful not to cut all the way through. Spread a generous amount of the spicy vegan mayo onto the inside of each baguette half.
6. 6Arrange the cooked tofu slices inside the prepared baguettes. Top the tofu with the 1 cup pickled carrots and daikon, the 1/2 cup sliced cucumber, and a sprinkle of the 1/4 cup cilantro. Close the baguettes and serve immediately.

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