Banh Mi Sandwich

40 minServes 4

A vegetarian Vietnamese sandwich: seared marinated tofu, pickled vegetables, spicy mayo, and cilantro on a soft baguette.

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prepPrepare pickled vegetables at least 1 hour ahead (or up to 1 week)
1 small daikon radish, sliced into matchsticks	Pickle vegetables, chill 1 hr or up to 1 week			Assemble sandwiches with mayo, tofu, pickles & cilantro
2 small carrots, sliced into matchsticks
½ small cucumber, seeded and sliced into matchsticks
½ jalapeño pepper, thinly sliced
80 ml rice vinegar, plus more as needed
80 ml water, plus more as needed
1 (400 g) package extra-firm tofu	Drain tofu, pat dry, slice into ½-inch pieces	Marinate tofu 15 min, turning to coat	Sear tofu medium-high heat, 3–4 min per side until golden
1 tablespoon olive oil (for the marinade)
30 ml tamari
Juice of ½ lime
½ teaspoon lime zest
1 garlic clove, minced
½ teaspoon minced fresh ginger
Freshly ground black pepper
Extra-virgin olive oil (for the pan)
4 baguette pieces, sliced in half
Spicy mayo
Fresh cilantro

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