1 package firm tofu, pressed and sliced into thin strips
Pickled Carrots:
1 carrot, julienned
¼ cup Nishiki Rice Vinegar
2 Tbsp. sugar
½ tsp salt
Banh Mi:
2 crusty baguettes
6 Tbsp. vegan mayonnaise
1 bunch fresh cilantro leaves
1 bunch fresh mint leaves
2 red chilis, thinly sliced
½ cucumber, sliced
Directions
In a medium bowl, combine tofu ingredients. Add the tofu, ensuring each strip is well-coated. Allow to marinate for at least 30 minutes.
In a separate medium bowl combine pickled carrot ingredients. Toss to coat and let it pickle for at least 15-20 minutes.
Heat a large dry frying pan over medium heat. Cook the marinated tofu strips for 3-4 minutes on each side until golden brown and slightly crispy.
Slice the baguettes open. Spread a generous amount of vegan mayo on each side.
Place the cooked tofu strips on the bottom half of the baguettes. Add a layer of cucumber slices. Top with pickled carrots, fresh cilantro leaves, mint leaves and red chilis.
Close the baguettes, press gently, slice in half to make 4 sandwiches and serve immediately.
