Banh Mi Sandwich

Ingredients

• 1 (14-ounce) package extra firm tofu
• extra-virgin olive oil, for the pan
• 4 baguette pieces, sliced in half
• Good quality mayo, or vegan mayo
• A few sprigs of cilantro per sandwich
• Sriracha

Pickled Veggies:

• 1 small daikon, sliced into matchsticks
• 2 small carrots, sliced into matchsticks
• 1/2 small cucumber, seeded & sliced into matchsticks
• 1/2 jalapeño, thinly sliced
• 1/4 cup white wine vinegar, more as needed
• 1/4 cup rice vinegar, more as needed
• Pinches of sugar
• Pinches of salt

Tofu Marinade:

• 1 tablespoon olive oil
• 2 tablespoons tamari
• Juice of 1/2 lime + a little zest
• 1 garlic clove, minced
• 1/2 teaspoon minced ginger
• Freshly ground black pepper

Instructions

1. Make ahead: Place the daikon, carrots, cucumbers, and jalapeños in a medium jar with the white wine vinegar, rice vinegar, sugar, and salt. If the liquids don’t cover the veggies, add about 2 tablespoons water and more vinegar if necessary. Let chill for at least an hour, or store in the fridge for up to a week.
2. Drain the tofu and slice it into 1/2-inch slices. Place it on a towel and gently pat dry to remove excess water.
3. In a small bowl, whisk together the olive oil, tamari, lime juice and zest, garlic, ginger, and pepper.
4. Place the tofu in a shallow pan and pour the marinade on top. Flip the tofu to fully coat it, adding more tamari if necessary. Let the tofu marinate for at least 15 minutes.
5. Heat a nonstick skillet to medium-high heat. Add a little oil to the pan and place the tofu pieces with enough space between each so that they’re not too crowded, working in batches if necessary. Without moving the tofu slices around too much, let them cook for a few minutes per side until they’re deeply golden brown and caramelized around the edges. Remove from heat and season to taste.
6. Assemble sandwiches with the baguette, mayo, tofu slices, pickled veggies, and cilantro, and serve with sriracha.