Banh Mi Sandwich

lunch · ⏱ 40 min · 4 portions · 65.0 g carbs / portion · vegan · allergens: gluten, soy

v5 · rb0e705f985 20260727Z1751 Banh Mi Sandwich 397 g extra-firm tofu 🌀 combine daikon, carrots, cucumbers, and jalapeños with rice vinegar, water, sugar, and salt into pickles ⏳ ⏱ 60 min let pickles chill 🔪 drain and pat dry the tofu make tofu marinade ⏳ ⏱ 15 min marinate the tofu 🍳 heat a nonstick skillet to medium-high heat and add a little oil 🍳 ⏱ 4-5 min sear the tofu until deeply golden brown and caramelized around the edges 🌀 season the tofu to taste 🍽 assemble sandwiches on the baguette with the spicy mayo, tofu slices, pickled veggies, and cilantro 1 piece daikon radish 2 pieces carrot 0.5 pieces cucumber 0.5 pieces jalapeño pepper 78.1 ml rice vinegar 78.1 ml water 1 tbsp cane sugar 1 tbsp sea salt 4 pieces baguette cilantro to taste 1 tbsp olive oil 2 tbsp tamari 0.5 pieces lime juice 0.5 pieces lime zest 1 piece garlic clove ½ tsp ginger black pepper to taste baguette, cilantro
http://flowcooking.food/en-us/recipe/807/banh-mi-sandwich/