Bánh Mì Chay (Vegetarian Vietnamese Sandwich)

Ingredients

• 1 block Firm Tofu
• 2 tbsp Soy Sauce
• 1 tbsp Rice Vinegar
• 1 tsp Sugar
• 1 large Carrot
• 1/2 large Daikon Radish
• 4 small Baguettes
• 4 tbsp Vegan Mayonnaise
• 1/4 cup Cilantro
• 1 small Jalapeño

Instructions

1. 1Place the 1 block Firm Tofu on a clean surface and use your hands or a tofu press to gently squeeze out as much excess water as possible. Cut the pressed tofu into 1/2-inch thick slices.
2. 2In a shallow dish, combine the 2 tbsp Soy Sauce, 1 tbsp Rice Vinegar, and 1 tsp Sugar. Add the sliced tofu to this marinade, ensuring each piece is coated. Let it marinate for at least 15 minutes.
3. 3While the tofu marinates, prepare the pickled vegetables. Using a peeler or mandoline, cut the 1 large Carrot and 1/2 large Daikon Radish into thin matchsticks (julienne). In a bowl, mix these vegetables with 1 tbsp Rice Vinegar, 1 tsp Sugar, and a pinch of salt (if available, otherwise proceed without). Let them sit for at least 30 minutes, then drain any excess liquid.
4. 4Heat a large non-stick skillet over medium-high heat (approximately 400°F or 200°C). Add the marinated tofu slices in a single layer. Cook for 3-5 minutes per side, until the tofu is golden brown and slightly firm to the touch.
5. 5Slice the 4 small Baguettes horizontally, but not all the way through, creating a pocket. Spread 1 tbsp of the 4 tbsp Vegan Mayonnaise evenly on the inside of each baguette half.
6. 6Assemble the sandwiches. Layer the cooked tofu slices into the bottom half of each baguette. Top with a generous portion of the drained pickled carrots and daikon radish. Add a few sprigs of the 1/4 cup Cilantro and thin slices of the 1 small Jalapeño (if desired).
7. 7Close the baguettes and serve immediately.

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