Vegetarian Banh Mi Sandwich
This is enough to fill two baguettes
1 lb. extra firm tofu (pressed dry, if possible)
¼ cup soy sauce or tamari
3 tablespoons rice vinegar
1 tablespoon honey or agave
1 teaspoon toasted sesame oil
¼ teaspoon Five Spice Powder
1-2T vegetarian “fish” sauce (optional)
1-3 tablespoons canola oil
For the Pickled Vegetables:
½ cup distilled white vinegar
½ cup granulated sugar
½ tsp. kosher salt
3 cups julienned carrots (about 1/8 inch thick)
To Finish the Sandwiches:
2 thin-crusted baguettes, partially split lengthwise (leave the spine uncut)
mayonnaise
1 small cucumber, preferably Kirby, cut into 1/8-inch-thick julienne strips
Scallions
6 leaves green leaf lettuce
Sriracha sauce
To Prepare the tofu:
- Slice the tofu into approximately ¼” slices. Cut each slice in half, on the diagonal
- Combine the soy sauce, vinegar, agave, sesame oil, five spice, and fish sauce. Add the sliced tofu to the soy sauce mixture, and let it marinate for 1 – 24 hours
- Remove the tofu from the marinade, and pat it dry. Set the marinade aside
- Heat a large skillet over a medium-high heat. When it’s heated, add a tablespoon of oil, and add the tofu, and cook it until it’s browned, approximately 3-5 minutes per side. Do not over-crowd the pan. You may need to do this in a few batches.
- When it’s browned, add the reserved marinade, coating all of the tofu. Once the sauce has come to a simmer, remove it from the heat. Separate the tofu from the marinade, and put the marinade in a bowl, so the heat of the pan doesn’t evaporate the sauce
To Make the pickled vegetables:
- Whisk the vinegar, sugar, and salt together until dissolved. Add the carrots and toss well
- Marinate for at least 30 minutes, or up to one day. Drain the pickles well before putting them in the sandwich
To make the sandwiches:
- Spread the mayonnaise on the top half of the baguettes.
- Divide the tofu evenly between the two baguettes
- Top the tofu with the well-drained pickled carrots, cucumber, scallions, lettuce, and a squirt of Sriracha
- Drizzle the braising liquid over the sandwich filling. Cut each baguette crosswise into halves or thirds and serve