Tofu Vietnamese Sub - Bánh Mì

Ingredients

• 15.873 oz firm tofu
• 3 garlic clove
• 2 Tbsp reduced-sodium soy sauce
• 2 tsp sriracha
• 2 tsp granulated sugar
• 1 tsp toasted sesame oil
• 1/2 lime
• 1 tsp vegetable oil
• 2 medium carrot
• 1/2 cup boiling water
• 1/2 cup white vinegar
• 1 1/2 Tbsp granulated sugar
• 1 tsp salt
• 2 large baguette
• 2 Tbsp vegan mayonnaise
• 2 tsp sriracha
• 1 cucumber
• 1 fresh red chili
• 1/2 cup fresh cilantro
• 2 Tbsp hoisin sauce

Instructions

1. 1

   Gently squeeze the block of tofu to remove as much liquid as possible, then thinly cut into 1/4 inch (1/2 cm) thick slices.

2. 2

   To a large shallow dish, add the garlic, soy sauce, sriracha, sugar, sesame oil, lime juice, and whisk. Then add the tofu to the marinade and gently toss to coat. Set aside.

3. 3

   To a mason jar, add the carrots, boiling water, vinegar, sugar, and salt. Screw on the lid and give it a gentle shake to dissolve the sugar. Let sit while preparing the rest of the recipe.

4. 4

   To a large pan over medium-high heat, add the oil and cook the tofu slices in a single layer for 3 to 5 minutes, or until golden. Do not disturb the tofu as they cook, as this can cause them to crumble.

5. 5

   Spoon the leftover marinade over the top of the tofu slices before giving it a flip to cook on the other side.

6. 6

   Spread some mayo and hot sauce inside each baguette. Layer on the tofu slices, pickled carrots, cucumber, chili, and cilantro. Serve with hoisin on the side. Enjoy!