Ingredients
Dry
- 14 oz Extra firm tofu (pressed and cut into 1/2-inch thick slices)
- 1 Tbsp Lemongrass (fresh, finely minced)
- 2 cloves Garlic (minced)
- 1 Tbsp Brown sugar
- 0.5 tsp Salt
- 1 loaf Baguette (cut into two 6-inch portions and halved lengthwise)
Other
- 1 cup Carrot (julienned)
- 1 cup Daikon radish (julienned)
- 0.5 medium Cucumber (thinly sliced)
- 1 medium Jalapeño (thinly sliced)
- 0.5 cup Fresh cilantro (leaves and tender stems)
Wet
- 2 Tbsp Soy sauce or Tamari
- 1 tsp Sesame oil
- 0.25 cup Rice vinegar
- 3 Tbsp Vegan mayonnaise
- 1 Tbsp Sriracha
Method
- 1. In a small bowl, whisk together the rice vinegar, salt, and a pinch of the brown sugar. Add the julienned carrot and daikon radish. Toss to combine and set aside to pickle for at least 20 minutes.
- 2. In a shallow dish, combine the soy sauce, sesame oil, remaining brown sugar, minced lemongrass, and minced garlic to create the marinade.
- 3. Place the tofu slices in the marinade, ensuring they are well coated. Let sit for 10-15 minutes, flipping halfway through.
- 4. In a small bowl, mix the vegan mayonnaise and sriracha to make the spicy mayo.
- 5. Heat a non-stick skillet over medium-high heat. Add the marinated tofu slices (reserve excess marinade) and cook for 4-5 minutes on each side until golden brown and slightly crispy. Pour the reserved marinade over the tofu in the last minute of cooking to glaze.
- 6. Lightly toast the baguette halves. Spread a generous layer of the spicy mayo on both sides of the bread.
- 7. Assemble the sandwiches by layering the sliced cucumber, glazed lemongrass tofu, drained pickled carrots and daikon, jalapeño slices, and a generous handful of fresh cilantro.
Chef's notes
For extra crispy tofu, you can toss the marinated slices in 1-2 tablespoons of cornstarch before pan-frying. The pickled vegetables can be made up to a week in advance and stored in the fridge.