Tofu Banh Mi Sandwiches

Step 1

Press the tofu using a tofu press or tea towel and something heavy. For the tea towel method, place the tea towel under and on top of the tofu. Set it on a plate. Place something heavy on top, like a cutting board, or cast iron skillet. Move the tea towel a few times to a dryer area of the towel so it can absorb more water. Press to tofu for about 30 minutes, up to an hour if you have time. Pat dry any excess moisture.

Step 2

Meanwhile, in a small bowl, add the Sriracha, maple syrup, Liquid Aminos, Tamari, sesame oil, lime juice, ginger and garlic. Whisk.

Step 3

Place the tofu on a cutting board, picture style and slice in half crosswise. Slice each half into three 1/2 inch slabs. Place the slabs flat in a container. Pour half the marinade in the container, then pour the remaining marinade over the top of tofu. Marinate for at least 30 minutes, brushing more marinade on top of the tofu a few times. The longer the marinating time the more sauce the tofu will soak up. Marinate for up to 24 hours.

Step 4

To Pan Fry: transfer the tofu leaving the marinade behind, to a preheated well seasoned cast iron skillet or nonstick skillet on medium heat (no need to add oil). Pan fry over medium heat for 4-5 minutes on each side, basting the tofu several times with excess marinade. Pan fry until slightly golden and a little bit of charring on each side. To Bake: preheat the oven to 400 Farheneight (205 C) and line a sheet pan with parchment paper. Transfer the tofu to the sheet pan leaving the marinade behind. Bake for about 20-25 minutes, basting the tofu several times with excess marinade. When done the tofu will be slightly golden with a little bit of charring on each side. Set the tofu aside, keeping it warm if desired.

Step 5

You'll need about 2 cups veggies total. Feel free to adjust the variety of veggies to preference. In a Mason jar or heat proof container, add the water and sugar and swirl until the sugar is dissolved. Add the rice vinegar to the water mixture and swirl again. Add the pickling veggies to the pickling brine and pack them down so that they're submerged. Allow the veggies to marinate for about 15 minutes or up to two days.

Step 6

In the work bowl of a food processor, add the mayonnaise, garlic, pickled jalapenos, cilantro, lime juice and sea salt. Process until smooth and creamy. Some chunks will remain. Taste for spicy adjustment adding more jalapenos if desired.

Step 7

Gather all your prepared ingredients. Slice the baguette lengthwise and place it in a preheated 350F oven and bake the baguette until the exterior is crispy, but the interior is still soft, about 5 minutes. Alternatively, if you prefer softer bread, wrap the baguette in foil and warm in a 350F oven for about 10-15 minutes. Slather both sides of the bread with the aioli, layer on the tofu, two pieces per sandwich, top with drained pickled veggies, sliced cucumber and herbs.

Step 8

Once assembled, enjoy bánh mì right away for best flavor and texture. Otherwise individual components can be stored in the fridge for up to two days (the aioli for up to a week).