Vietnamese Banh Mi Sandwich with Tofu

Ingredients

• 1 lb Firm tofu
• 3 tbsp Soy sauce
• 2 tbsp Rice vinegar
• 1 tbsp Sugar
• 2 cloves Garlic
• 4 small Baguettes
• 1/2 cup Vegan mayonnaise
• 1 tbsp Sriracha
• 1 medium Carrots
• 1/2 medium Daikon radish
• 1/4 cup Rice vinegar
• 2 tbsp Sugar
• 1/4 tsp Salt
• 1/4 cup Cilantro
• 1 small Jalapeno

Instructions

1. 1Press the 1 lb Firm tofu to remove excess water. Cut the pressed tofu into 1-inch cubes. In a bowl, combine the 3 tbsp Soy sauce, 2 tbsp Rice vinegar, 1 tbsp Sugar, and 2 minced cloves Garlic. Add the cubed tofu to this marinade and let it sit for at least 15 minutes.
2. 2Peel the 1 medium Carrots and the 1/2 medium Daikon radish. Cut them into thin matchsticks (julienne). In a separate bowl, combine 1/4 cup Rice vinegar, 2 tbsp Sugar, and 1/4 tsp Salt. Add the julienned carrots and daikon radish to this mixture and let them pickle for at least 15 minutes.
3. 3Heat a large skillet over medium-high heat. Add the marinated tofu and cook for 8-10 minutes, turning occasionally, until all sides are golden brown and crispy. Alternatively, bake the tofu on a baking sheet at 400°F (200°C) for 20 minutes, flipping halfway, until golden brown.
4. 4In a small bowl, stir together the 1/2 cup Vegan mayonnaise and 1 tbsp Sriracha until well combined.
5. 5Slice the 4 small Baguettes horizontally, but not all the way through, creating a hinge. Spread a generous amount of the sriracha mayo mixture inside each baguette.
6. 6Fill each baguette with the cooked tofu. Top with a portion of the pickled carrots and daikon radish. Add a few sprigs of the 1/4 cup Cilantro and a few thin slices of the 1 small Jalapeno. Serve the sandwiches immediately.

Substitutions

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