Vegan Tofu Banh Mi

Instructions

1. Step 1

   Combine the rice vinegar, water, sugar, and salt in a mixing bowl, whisking until dissolved. Add the carrot and daikon, toss well, and leave to pickle for 30 minutes.

   Timer: 30 min (fixed)

   Ingredients used: 150.0 gr Carrot, 150.0 gr Daikon Radish, 25.0 gr Granulated Sugar, 120.0 ml Rice Vinegar, 6.0 gr Salt, 120.0 ml Water

   Cookware: mixing bowl, whisk

2. Step 2

   Whisk the vegan mayonnaise and sriracha together in a separate mixing bowl. Set aside for assembly.

   Ingredients used: 15.0 ml Sriracha, 120.0 gr Vegan Mayonnaise

   Cookware: mixing bowl, whisk

3. Step 3

   Prepare the cucumber, cilantro, and jalapeño on the cutting board and keep them ready for assembly.

   Ingredients used: 15.0 gr Cilantro, 1.0 piece Cucumber, 1.0 piece Jalapeno Pepper

   Cookware: Chef Knife, cutting board

4. Step 4

   Cut the tofu into four broad slabs, then cut each slab into thinner sandwich-size pieces. Gently toss the tofu with the soy sauce, sesame oil, and garlic in a mixing bowl; marinate for 10 minutes.

   Timer: 10 min (fixed)

   Ingredients used: 8.0 gr Garlic, 15.0 ml Sesame Oil, 45.0 ml Soy Sauce, 450.0 gr Tofu

   Cookware: Chef Knife, cutting board, mixing bowl

5. Step 5

   Heat the vegetable oil in a skillet over medium heat. Lift the tofu from the marinade, arrange it in a single layer, and cook for 4–5 minutes per side until well browned; transfer to a plate.

   Timer: 10 min (fixed)

   Ingredients used: 30.0 ml Vegetable Oil

   Cookware: plate, skillet, spatula

6. Step 6

   Wipe out the skillet and place it over medium heat. Toast the baguettes cut-side down in batches for 1–2 minutes, until crisp and lightly golden.

   Timer: 4 min (fixed)

   Ingredients used: 4.0 piece Baguette

   Cookware: skillet, spatula

7. Step 7

   Drain the pickled vegetables. Spread the spicy mayonnaise inside each baguette, then fill with tofu, pickled carrot and daikon, cucumber, cilantro, and jalapeño; serve immediately.

   Cookware: mixing bowl