Bánh Mì Chay (Vegan Vietnamese Sandwich)

Instructions

1. 1In a medium bowl, combine the 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1 clove minced garlic. Add the thinly sliced firm tofu to this mixture and gently toss to coat. Let the tofu marinate for at least 15 minutes.
2. 2Heat a large skillet over medium-high heat. Add the marinated tofu slices in a single layer. Cook for 3-4 minutes per side, until the tofu is golden brown and slightly crispy.
3. 3While the tofu is cooking, prepare the sriracha mayo. In a small bowl, stir together the 4 tbsp vegan mayonnaise and 1 tsp sriracha sauce until well combined.
4. 4Slice the 4 baguette rolls lengthwise. Spread the prepared vegan sriracha mayo evenly on the inside of both halves of each baguette roll.
5. 5Assemble the sandwiches. Place the cooked tofu slices onto the bottom half of each baguette. Top the tofu with the 1 cup pickled carrots and daikon, the sliced 1/2 cup cucumber, and a generous amount of the 1/4 cup cilantro.
6. 6Place the top half of each baguette roll over the fillings. Serve the Bánh Mì Chay immediately.

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