Tofu Banh Mi

Ingredients

• Extra firm tofu (14 ounces, pressed)
• Soy sauce (3 tablespoons)
• Sesame oil (1 tablespoon)
• Garlic (2 cloves, minced)
• Carrot (1 medium, julienned)
• Cucumber (1 medium, julienned)
• White vinegar (1/2 cup)
• Sugar (1 tablespoon)
• Fresh cilantro (1/2 cup, chopped)
• Mayonnaise (2 tablespoons)
• Baguette (1 large, split lengthwise)

Instructions

1. Begin by pressing the tofu to remove excess moisture. Slice it into 1/2-inch thick slabs to ensure even cooking.
2. In a small bowl, whisk together the soy sauce, sesame oil, and minced garlic. Marinate the tofu in this mixture for at least 30 minutes, allowing the flavors to infuse deeply.
3. While the tofu is marinating, prepare the pickled vegetables. In a separate bowl, combine the julienned carrot and cucumber with white vinegar and sugar. Toss well and let them sit for at least 20 minutes to pickle, enhancing their flavor.
4. Heat a non-stick pan over medium heat. Once hot, add the marinated tofu slices and cook until browned and crispy on each side, about 5 minutes total.
5. While the tofu is cooking, spread mayonnaise evenly on the cut sides of the baguette, adding a creamy contrast to the crunch.
6. Assemble the sandwich by layering the crispy tofu, pickled vegetables, and fresh cilantro inside the baguette. Close the sandwich and slice it in half for easier handling.
7. Serve immediately and savor the delightful crunch and burst of flavors in every bite!