Tofu Banh Mi (Vietnamese Sandwich)

Ingredients

• about 450 g Firm Tofu
• 2 tbsp Soy Sauce
• 1 tbsp Rice Vinegar
• 1 tsp Sugar
• 4 small Baguettes
• 1/2 cup Mayonnaise
• 1 tbsp Sriracha
• 1 medium Carrots
• 1/2 medium Daikon Radish
• 1/4 cup Rice Vinegar
• 2 tbsp Sugar
• 1/4 cup Cilantro
• 1/2 medium Cucumber

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

Instructions

1. 1Place the about 450 g firm tofu on a clean kitchen towel and cover it with another clean towel. Press down firmly for 5 minutes by placing a heavy object on top to remove excess water, then cut the tofu into 0.635 cm thick slices. In a medium bowl, whisk together the 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar until combined. Add the tofu slices to this marinade and let them sit for at least 15 minutes to absorb flavor.
2. 2While the tofu marinates, julienne the 1 medium carrots and 1/2 daikon radish into thin matchsticks, approximately 5.08 cm long. In a small bowl, whisk together the 1/4 cup rice vinegar and 2 tbsp sugar until the sugar is fully dissolved. Add the julienned carrots and daikon radish to this mixture and let them marinate for at least 15 minutes to soften and absorb the pickling flavor.
3. 3In a separate small bowl, combine the 1/2 cup mayonnaise and 1 tbsp sriracha. Stir thoroughly with a spoon until the mixture is smooth and evenly combined.
4. 4Heat a 25.4 cm or larger non-stick skillet over medium-high heat (approximately 176.7-190.6°C / 175-190°C). Once hot, add the marinated tofu slices in a single layer, ensuring they do not overlap. Cook for 5 to 7 minutes per side, until each slice is golden brown and crispy on all sides. Remove the cooked tofu from the skillet and set it aside on a plate.
5. 5Carefully slice each of the 4 small baguettes in half horizontally, without cutting all the way through if possible, to create a pocket. If desired, preheat your oven broiler to high (approximately 260°C / 260°C). Place the cut sides of the baguettes face up on a baking sheet and broil for 1 to 2 minutes, watching constantly, until they are lightly golden brown and slightly crisp.
6. 6Take each baguette and spread a generous amount of the prepared spicy mayo mixture evenly over the inside of both the top and bottom halves.
7. 7On the bottom half of each baguette, arrange an even layer of the crispy tofu slices. Lightly drain the pickled 1 medium carrots and 1/2 daikon radish, then add a portion of them over the tofu. Slice the 1/2 medium cucumber into thin rounds or strips, then place these slices on top, followed by a sprinkle of the 1/4 cup cilantro.
8. 8Gently place the top half of each baguette over the assembled fillings. Serve the Tofu Banh Mi sandwiches immediately while the baguettes are still warm.

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