Tofu Banh Mi Sandwiches (Crunchy, Tangy, Spicy, Sweet)

vanillaandbean.com

alpeltz

subheading: Tofu + Marinade:

1, 14 ounce (397 grams) Package of Extra Firm Tofu

2 teaspoons Sriracha

4 teaspoons Maple Syrup

1 teaspoon Liquid Aminos Tamari or vegan fish sauce may be subbed

2 tablespoons Tamari or soy sauce

2 tablespoons Toasted Sesame Oil regular may be substituted

2 tablespoons Fresh Lime Juice

1 Large Clove of Garlic peeled sliced thin

½ Inch Piece of Fresh Ginger sliced thin

subheading: Pickled Veggies:

½ cup (105 grams) Hot Water

2 tablespoons Cane Sugar or granulated sugar

½ cup (135 grams) Rice Vinegar plain

½ Red Onion sliced in thin half moons, about ½ an onion

1 Carrot medium, peeled and shredded or sliced into matchsticks

1 Daikon Radish small, sliced into matchsticks (optional)

2 Jalapenos small, sliced into thin rings

subheading: For the Jalapeno Aioli:

¾ cup + 2 tablespoons (205 grams) Mayonnaise I like Vegenaise

2 Large Cloves of Garlic peeled and sliced thin

8 to 10 Pickled Jalapeno Pepper Rings adjust to taste

Fist-full of Cilantro stems and leaves

1 tablespoon Fresh Lime Juice about ½ a lime

⅛ teaspoon Fine Sea Salt

subheading: For the Sandwich:

1, 21 inch French Baguette sliced into three 6 to 7 inch pieces

Cucumber sliced thin and long with a veggie peeler

Fresh herbs such as Thai basil, mint and cilantro

Directions at vanillaandbean.com

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