Bánh mì chay (Vegetarian Vietnamese Sandwich)

Instructions

1. 1To prepare the tofu, first press the about 450 g of firm tofu to remove excess water by wrapping it in paper towels or a clean cloth and placing a heavy object on top for at least 15 minutes. Then, cut the pressed tofu into 0.635 cm (0.6 cm) thick slices. In a shallow dish, combine the 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sugar, and 2 cloves of minced garlic; add the tofu slices, ensuring they are coated, and let them marinate for at least 15 minutes.
2. 2While the tofu marinates, prepare the spicy mayo: In a small bowl, combine the 0.25 cup of mayonnaise and 1 tablespoon of sriracha. Stir until the mixture is smooth and well combined.
3. 3Heat the 2 tablespoons of vegetable oil in a large skillet over medium heat (approximately 162.8°C / 160°C). Once the oil shimmers, carefully add the marinated tofu slices in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry the tofu for 3-5 minutes per side, until each slice is golden brown and crispy.
4. 4Slice each of the 4 small baguettes lengthwise, being careful not to cut all the way through, so they open like a book. Spread a generous layer of the prepared spicy mayo evenly on the inside of each baguette.
5. 5Evenly fill each baguette with the fried tofu slices, 1 cup of pickled carrots and daikon, 0.5 cup of sliced cucumber, and 0.5 cup of fresh cilantro sprigs. Serve the Bánh mì chay immediately.

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