Tofu Banh Mi Sandwich

Ingredients

• Cilantro (1 handful, fresh)
• Baguette (1, cut into 4 sections and halved)
• Sriracha (1 tablespoon)
• Mayonnaise (1/4 cup)
• Jalapeno (1, thinly sliced)
• Cucumber (1/2, thinly sliced)
• Daikon radish (1/2 cup, julienned)
• Carrots (1/2 cup, julienned)
• Garlic (2 cloves, minced)
• Sugar (1 tablespoon)
• Rice vinegar (1/4 cup)
• Soy sauce (1/4 cup)
• Tofu (14 ounces, drained and sliced)

Instructions

1. In a shallow dish, whisk together the soy sauce, rice vinegar, sugar, and minced garlic to create the tofu marinade.
2. Add the sliced tofu to the marinade and ensure each piece is well coated. Let it sit for at least 30 minutes.
3. While the tofu is marinating, mix the julienned daikon radish and carrots with 2 tablespoons of rice vinegar and 1 tablespoon of sugar to create the pickled vegetables. Let them sit for at least 20 minutes.
4. Preheat the oven to 400°F (200°C).
5. Place the marinated tofu on a baking sheet lined with parchment paper and bake for 15 minutes, or until the tofu turns golden brown.
6. In a small bowl, whisk together the mayonnaise and Sriracha to create the spicy mayo.
7. To assemble the sandwiches, first spread the spicy mayo on both halves of the baguette sections.
8. Layer the baked tofu, pickled vegetables, thinly sliced cucumber, and jalapeno on the bottom half of each baguette section.
9. Top each sandwich with a generous amount of fresh cilantro.
10. Cover with the top half of the baguette, serve immediately, and relish the explosion of flavors!