Tofu Banh Mi

🛒 Ingredients

• Extra-firm tofu (pressed) 100 g · 76 kcal
• Vietnamese baguette 100 g · 270 kcal
• Carrots (julienned) 20 g · 8 kcal
• Daikon radish (julienned) 20 g · 3 kcal
• Rice vinegar 10 g · 3 kcal
• Sugar 10 g · 40 kcal
• Soy sauce 10 g · 5 kcal
• Garlic (minced) 3 g · 4 kcal
• Fresh ginger (grated) 3 g · 2 kcal
• Toasted sesame oil 3 g · 27 kcal
• Vegetable oil (for frying) 5 g · 45 kcal
• Vegan mayonnaise 20 g · 133 kcal
• Sriracha sauce 5 g · 5 kcal
• Cucumber (sliced) 20 g · 3 kcal
• Fresh cilantro 3 g · 1 kcal
• Water 50 g · 0 kcal

👨‍🍳 Instructions

1. Press the extra-firm tofu for at least 30 minutes to remove excess water, then slice it into thin strips.
2. In a shallow dish, whisk together soy sauce, sugar, minced garlic, grated ginger, and sesame oil for the tofu marinade; add the tofu strips and marinate for 15-20 minutes.
3. For the quick pickles, combine julienned carrots and daikon in a bowl with rice vinegar, a pinch of sugar, and water; let it sit for at least 15 minutes.
4. Heat vegetable oil in a non-stick pan over medium-high heat, then pan-fry the marinated tofu strips until golden brown and slightly crispy on all sides.
5. Slice the Vietnamese baguette lengthwise, then spread vegan mayonnaise on both cut sides.
6. Layer the pan-fried tofu, quick-pickled vegetables (drained), sliced cucumber, and fresh cilantro inside the baguette.
7. Optionally, drizzle with Sriracha sauce for an extra kick of spice before serving.