Vegan Banh Mi with Tofu

Ingredients

• 1 block Firm Tofu
• 3 tablespoons Soy Sauce
• 2 tablespoons Rice Vinegar
• 1 tablespoon Sugar
• 2 cloves Garlic
• 1 teaspoon Chili Garlic Sauce
• 4 small Baguettes
• 4 tablespoons Vegan Mayonnaise
• 1 cup Pickled Carrots and Daikon
• 1/4 cup Cilantro
• 1 small Jalapeno
• 1/2 medium Cucumber

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 rectangles, about 1/4-inch thick.
2. 2In a medium bowl, whisk together the 3 tablespoons Soy Sauce, 2 tablespoons Rice Vinegar, 1 tablespoon Sugar, 2 minced cloves Garlic, and 1 teaspoon Chili Garlic Sauce until the sugar is dissolved. Add the sliced tofu to this bowl and gently toss to coat all pieces. Let the tofu marinate for at least 15 minutes.
3. 3Heat a 10-inch non-stick skillet over medium-high heat. Add the marinated tofu in a single layer, reserving the marinade. Cook for 4-5 minutes per side, until the tofu is golden brown and crispy. You can add a tablespoon of neutral oil to the pan if needed to prevent sticking.
4. 4While the tofu is cooking, prepare the baguettes. Slice the 4 small Baguettes lengthwise, 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. 5Once the tofu is crispy, carefully remove it from the skillet. Spoon the marinated tofu onto the bottom half of each prepared baguette.
6. 6Top the tofu with the 1 cup Pickled Carrots and Daikon, a generous amount of the 1/4 cup Cilantro, thin slices of the 1 small Jalapeno, and slices from the 1/2 medium Cucumber.
7. 7Close each baguette with the top half. Serve immediately.

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