Vegan Banh Mi

Ingredients

• 1 block Firm Tofu
• 2 tbsp Soy Sauce
• 1 tbsp Rice Vinegar
• ½ tsp Chinese Five Spice Powder
• 1 tbsp Sesame Oil
• ½ tbsp Light Brown Sugar
• 1 ½ cups Carrots
• ¼ cup Rice Vinegar
• 2 tbsp Granulated Sugar
• 6 tbsp Vegan Gochujang Mayo
• 2 whole Baguette
• ¼ cup Fresh Cilantro
• ¼ cup Fresh Mint
• 1 whole Jalapeño
• ½ whole Cucumber

Instructions

1. In a medium bowl, whisk together soy sauce, 1 tbsp rice vinegar, Chinese five spice powder, sesame oil, and light brown sugar. Add the tofu strips, toss to coat, and marinate for at least 15 minutes while you prep the other ingredients.
2. In a separate bowl, combine the julienned carrots with ¼ cup rice vinegar and 2 tbsp granulated sugar. Season with salt to taste, toss well, and set aside to quick-pickle for at least 10 minutes.
3. Heat a large dry skillet over medium-high heat. Add the marinated tofu strips in a single layer and cook for 3-4 minutes per side until golden brown and slightly crispy.
4. Slice each baguette section open lengthwise and spread a generous layer of vegan gochujang mayo on both cut sides.
5. Layer the crispy tofu strips onto the bottom half of each baguette, then pile on the pickled carrots, cucumber slices, jalapeño slices, cilantro, and mint leaves.
6. Close the sandwiches, press gently, and serve immediately or wrap in parchment paper for easy handling.