Bánh Mì Chay (Vegetarian Sandwich)

Instructions

1. 1Place the 1 block of firm tofu on a clean surface and press firmly to remove as much excess water as possible. Cut the pressed tofu into thin slices, about 0.635 cm thick.
2. 2In a bowl, combine the 2 tablespoons of soy sauce with the sliced tofu. Let the tofu marinate for 15 minutes, turning the slices halfway through.
3. 3In a small bowl, mix together the 0.25 cup of dairy-free mayonnaise and the 1 tablespoon of sriracha until well combined. This is your sriracha mayo.
4. 4Heat the 1 tablespoon of vegetable oil in a 25.4 cm non-stick skillet over medium-high heat (204.4°C / 200°C). Once the oil is shimmering, carefully add the marinated tofu slices in a single layer. Cook for 3-5 minutes per side, until the tofu is golden brown and slightly crispy.
5. 5Slice the 4 small baguettes in half lengthwise. Spread a generous amount of the prepared sriracha mayo on the inside of both halves of each baguette.
6. 6Layer the pan-fried tofu slices onto the bottom half of each baguette. Top the tofu with the 1 cup of pickled carrots and daikon, slices from the 1 medium cucumber, and a handful of the 0.5 cup of cilantro.
7. 7Place the top half of each baguette over the fillings. Serve your Bánh Mì Chay immediately.

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