Bánh Mì Chay (Vegetarian Vietnamese Sandwich)

Instructions

1. 1Press the 1 block Firm tofu to remove as much water as possible. Cut the pressed tofu into slices. In a bowl, combine the 2 tablespoons Soy sauce, 1 tablespoon Rice vinegar, 1 teaspoon Sugar, and 1 minced clove Garlic. Add the tofu slices to this marinade and let them sit for at least 15 minutes.
2. 2Heat 1 tablespoon Vegetable oil in a 25.4 cm skillet over medium-high heat (190°C/375°F). Cook the marinated tofu slices for 4-5 minutes per side, until they are golden brown and slightly firm to the touch.
3. 3While the tofu is cooking, slice the 4 small Baguettes horizontally, but not all the way through, so they open like a book. Spread the 1/4 cup Vegan mayonnaise evenly on the inside of both cut sides of each baguette.
4. 4Arrange the cooked tofu slices inside the baguettes. Top the tofu with the 1 cup Pickled carrots and daikon.
5. 5Add the 1/2 cup Cilantro, 1/2 cup sliced Cucumber, and 1 small sliced Jalapeno to each baguette on top of the other fillings.
6. 6Close the baguettes gently and serve immediately.

Related Guides