Vietnamese Lemongrass Tofu Bánh Mì

Ingredients

• 1 block Extra-firm Tofu
• 1 whole French Baguette
• 2 tbsp Lemongrass Paste
• 2 tbsp Soy Sauce
• 1 tbsp Maple Syrup
• 1 tbsp Sesame Oil
• 1 cup Shredded Carrots
• 1 cup Daikon Radish
• 3 tbsp Rice Vinegar
• 1 tbsp Granulated Sugar
• 3 tbsp Vegan Mayonnaise
• 1 tsp Sriracha
• ½ cup Fresh Cilantro
• 1 whole Jalapeño
• 1 tbsp Vegetable Oil

Instructions

1. Quick-pickle the vegetables: toss carrots and daikon with rice vinegar, sugar, and a pinch of salt. Set aside for at least 15 minutes.
2. Marinate tofu planks in lemongrass paste, soy sauce, maple syrup, and sesame oil for 10 minutes.
3. Heat vegetable oil in a skillet over medium-high heat. Cook tofu planks 3–4 minutes per side until golden and caramelized.
4. Mix vegan mayo with sriracha to make sriracha mayo.
5. Split baguette sections lengthwise. Toast lightly under the broiler or in a dry skillet.
6. Spread sriracha mayo on both sides of each baguette. Layer with tofu, drained pickled vegetables, fresh cilantro, and jalapeño slices.