Egg-Free Bánh Mì Chay (Vegetarian Vietnamese Sandwich)

Instructions

1. 1Place the about 450 g firm tofu on a clean surface and press firmly to remove as much excess water as possible. Slice the pressed tofu into thin strips. In a bowl, combine the tofu strips with 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar. Let the tofu marinate for at least 15 minutes.
2. 2Heat a large skillet over medium-high heat. Add the marinated tofu strips in a single layer. Cook for 5-7 minutes per side, until the tofu is golden brown and slightly crispy. Remove from skillet and set aside.
3. 3Slice the 4 small baguettes in half lengthwise.
4. 4In a small bowl, combine the 1/4 cup vegan mayonnaise with 1 tsp sriracha sauce. Mix well.
5. 5Spread the sriracha mayonnaise mixture evenly on the inside of both halves of each of the 4 baguettes.
6. 6Fill each baguette with the cooked marinated tofu, 1 cup pickled carrots and daikon radish, and a generous amount of 1/2 cup cilantro. Top with sliced 1 medium jalapenos.
7. 7Serve the Egg-Free Bánh Mì Chay immediately.

Related Guides