Crispy Tofu Banh Mi Sandwich

Ingredients

• 200g firm tofu
• 1 baguette section
• 1 carrot, pickled/julienned
• 50g daikon, pickled
• Cilantro
• 1 jalapeno, sliced
• 2 tbsp soy sauce
• 1 tbsp sriracha

Preparation

1. 1

   Begin by pressing the firm tofu for at least 10 minutes to remove excess moisture, then slice it into even slabs to ensure uniform cooking.

2. 2

   In a bowl, mix soy sauce and sriracha to create a spicy marinade, then coat the tofu slices thoroughly and let them sit for a few minutes to absorb the flavors.

3. 3

   Heat a non-stick pan over medium-high heat and pan-fry the marinated tofu for 4–5 minutes per side until golden brown and crispy on the edges.

4. 4

   While the tofu cooks, prepare the vegetables by slicing the pickled carrot and daikon into thin, even strips if not already prepared.

5. 5

   Slice the baguette section lengthwise without cutting all the way through, keeping it hinged for easier filling.

6. 6

   Lightly toast the baguette if desired to add extra crunch and structure to the sandwich.

7. 7

   Once the tofu is ready, place it evenly inside the baguette as the base layer.

8. 8

   Add the pickled carrot and daikon on top of the tofu, distributing them evenly for balanced flavor in each bite.

9. 9

   Top with fresh cilantro leaves and thinly sliced jalapeno for freshness and heat.

10. 10

    Finish by adding any remaining sauce from the pan over the filling before closing the sandwich and serving immediately.