Bánh Mì Chay (Vegetarian Vietnamese Sandwich)

Ingredients

• 1 block Firm Tofu
• 2 tablespoons Soy Sauce
• 2 tablespoons Rice Vinegar
• 1 teaspoon Sugar
• 4 Baguettes
• 1 cup Carrots
• 1 cup Daikon Radish
• 1/2 Cucumber
• 1/4 cup Cilantro
• 1 Jalapeño
• 4 tablespoons Vegan Mayonnaise

Instructions

1. 1Place the 1 block Firm Tofu on a clean surface and press down firmly to remove as much excess water as possible. Slice the pressed tofu into thin strips, about 1/4-inch thick. In a medium bowl, combine the tofu strips with 2 tablespoons Soy Sauce, 2 tablespoons Rice Vinegar, and 1 teaspoon Sugar. Stir gently to coat the tofu, then let it marinate for 15 minutes.
2. 2While the tofu marinates, prepare the pickled vegetables. In a separate medium bowl, combine 1 cup Carrots and 1 cup Daikon Radish, both cut into thin matchsticks. Add the remaining 2 tablespoons Rice Vinegar and 1 teaspoon Sugar to the bowl. Stir to combine, then set aside to pickle for at least 10 minutes.
3. 3Heat a 10-inch non-stick skillet over medium-high heat (about 375°F or 190°C). Once the skillet is hot, carefully add the marinated tofu strips in a single layer. Cook for 5-7 minutes per side, until the tofu is golden brown and crispy on all sides. Remove the tofu from the skillet and set aside.
4. 4Slice the 4 Baguettes horizontally, being careful not to cut all the way through. Spread 1 tablespoon of the 4 tablespoons Vegan Mayonnaise evenly on the inside of each baguette half.
5. 5Drain any excess liquid from the pickled carrots and daikon radish. Thinly slice 1/2 Cucumber and 1 Jalapeño. Roughly chop 1/4 cup Cilantro.
6. 6Assemble the Bánh Mì. Layer the cooked tofu strips onto the bottom half of each baguette. Top the tofu with the pickled carrots and daikon radish, followed by the cucumber slices, jalapeño slices, and chopped cilantro.

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