Crispy Tofu Banh Mi

A crackly baguette stuffed with pan-crisped tofu, quick-pickled carrot and radish, cucumber, and sriracha mayo — a fully plant-based take on the Vietnamese classic.

• 14 oz firm tofu, pressed and sliced
• 2 small baguette rolls
• 1 carrot, cut into matchsticks
• 2 radishes, thinly sliced
• 1/2 cucumber, sliced lengthwise
• 1/4 cup fresh cilantro sprigs
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 3 tbsp vegan mayonnaise
• 1 tbsp sriracha
• 2 tbsp neutral oil

Method

1. Toss carrot and radish with rice vinegar, sugar, and a pinch of salt; set aside to quick-pickle for 15 minutes.
2. Pat tofu slices dry, toss with soy sauce, then dust with cornstarch on both sides.
3. Heat oil in a skillet over medium-high and fry tofu 3u20134 minutes per side until deeply golden and crisp.
4. Stir sriracha into the vegan mayonnaise.
5. Split and lightly toast the baguette rolls, then spread both cut sides with the sriracha mayo.
6. Layer in cucumber, crispy tofu, drained pickled vegetables, and cilantro; press gently and serve.