Name: Tofu Banh Mi
Yield: 4
Ingredients: 1 (14-ounce) block extra-firm tofu, drained and sliced into 8 equal slabs -; 1 small carrot, julienned (about 1 cup) -; 1 small daikon, julienned (about 1 cup) -; 1/2 small red onion, thinly sliced (about ½ cup) -; 1 c. unseasoned rice wine vinegar -; 3 tbsp. maple syrup -; 2 tsp. kosher salt -; 1/4 c. vegan mayonnaise -; 1 tbsp. Sriracha -; 1/4 c. low-sodium soy sauce -; 2 tbsp. sesame oil -; 2 tbsp. maple syrup -; 3 cloves garlic, peeled -; 3 -inch piece lemongrass, roughly chopped -; 1/2 -inch piece fresh ginger -; 1/3 c. cilantro, leaves and tender stems, roughly chopped -; 3/4 tsp. kosher salt -; 1/2 tsp. freshly ground black pepper -; 2 tbsp. vegetable oil -; 1 baguette, halved lengthwise and cut into 4 equal portions -; 2 c. cilantro, tough ends removed -; 1 c. basil leaves -; 1 small cucumber, thinly sliced -; 2 jalapeños, seeds removed for less heat, thinly sliced -

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Ingredients for - Tofu Banh Mi

1. 1 (14-ounce) block extra-firm tofu, drained and sliced into 8 equal slabs -

2. 1 small carrot, julienned (about 1 cup) -

3. 1 small daikon, julienned (about 1 cup) -

4. 1/2 small red onion, thinly sliced (about ½ cup) -

5. 1 c. unseasoned rice wine vinegar -

6. 3 tbsp. maple syrup -

7. 2 tsp. kosher salt -

8. 1/4 c. vegan mayonnaise -

9. 1 tbsp. Sriracha -

10. 1/4 c. low-sodium soy sauce -

11. 2 tbsp. sesame oil -

12. 2 tbsp. maple syrup -

13. 3 cloves garlic, peeled -

14. 3 -inch piece lemongrass, roughly chopped -

15. 1/2 -inch piece fresh ginger -

16. 1/3 c. cilantro, leaves and tender stems, roughly chopped -

17. 3/4 tsp. kosher salt -

18. 1/2 tsp. freshly ground black pepper -

19. 2 tbsp. vegetable oil -

20. 1 baguette, halved lengthwise and cut into 4 equal portions -

21. 2 c. cilantro, tough ends removed -

22. 1 c. basil leaves -

23. 1 small cucumber, thinly sliced -

24. 2 jalapeños, seeds removed for less heat, thinly sliced -

How to cook deliciously - Tofu Banh Mi

1. Stage

Dry the tofu: Line a baking sheet with a clean kitchen towel folded in half. Lay tofu slices in a single layer. Cover with another clean kitchen towel and a baking sheet. Place a heavy pot on top to press out as much liquid as possible.

2. Stage

Make pickled vegetables: In a medium bowl, combine carrot, daikon, red onion, rice wine vinegar, maple syrup, and salt. Stir until salt is dissolved, then press vegetables down to submerge in pickling liquid as much as possible.

3. Stage

In a small bowl, combine mayo and Sriracha.

4. Stage

Make marinade: In a blender or using an immersion blender, blend soy sauce, sesame oil, maple syrup, garlic, lemongrass, ginger, cilantro, salt, and black pepper until smooth.

5. Stage

Transfer dried tofu to a large plate. Pour marinade over tofu and turn to coat. Set aside two minutes.

6. Stage

In a large skillet over medium heat, heat oil until shimmering. Gently shake marinade off tofu. (Reserve marinade.) Cook tofu until browned, about 3 minutes per side. The tofu will release from pan when it’s ready, so don’t force it. Transfer tofu back into marinade for at least 10 minutes.

7. Stage

To assemble: Spread baguettes with spicy mayo. Top with tofu, cilantro, basil, pickled vegetables (shaking off pickling liquid first), cucumber, and jalapeños.