Lemongrass Tofu Banh Mi (Peanut-Free)

Ingredients

• about 450 g Firm tofu, pressed
• 2 tbsp Lemongrass, minced
• 2 cloves Garlic, minced
• 2 tbsp Soy sauce
• 1 tsp Sugar
• 4 Baguettes
• 1 cup Pickled carrots and daikon
• 1/2 cup Cucumber, thinly sliced
• 1/4 cup Cilantro
• 1/4 cup Peanut-Free Sriracha Mayo

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 450 g firm tofu, pressed, into 0.635 cm thick slices. In a bowl, combine the tofu slices with 2 tbsp minced lemongrass, 2 cloves minced garlic, 2 tbsp soy sauce, and 1 tsp sugar. Mix gently to coat the tofu, then let it marinate for at least 15 minutes.
2. 2Heat a large skillet over medium-high heat. Add the marinated tofu slices in a single layer. Cook for 5-7 minutes per side, until the tofu is golden brown and crispy on all sides. Alternatively, bake the tofu on a baking sheet at about 205°C (200°C) for 20-25 minutes, flipping halfway through, until golden brown and firm.
3. 3While the tofu is cooking, slice the 4 baguettes lengthwise. Spread the 1/4 cup peanut-free sriracha mayo evenly on the inside of both halves of each baguette.
4. 4Assemble the sandwiches by layering the cooked lemongrass tofu onto the bottom half of each baguette. Top the tofu with the 1 cup pickled carrots and daikon, the 1/2 cup thinly sliced cucumber, and the 1/4 cup cilantro.
5. 5Place the top half of each baguette over the fillings. Serve the Lemongrass Tofu Banh Mi immediately.

Substitutions

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