Target: 6 × 4 inches · landscape

Vegan Lemongrass Tofu Banh Mi

57 min · 4 sandwiches

Ingredients

□ 14 oz extra-firm tofu

□ 1/2 cup rice vinegar

□ 2 tbsp granulated sugar

□ 1 tsp kosher salt, divided

□ 1 small daikon radish

□ 2 medium carrots, cut into matchsticks

□ 1 stalk lemongrass, tender inner core finely minced

□ 3 garlic cloves, finely grated

□ 2 tbsp tamari, divided

□ 2 tbsp neutral oil, plus more for the pan

□ 4 small crusty baguettes, split

□ 1/2 English cucumber, thinly sliced; cilantro, jalapeno, and vegan mayonnaise, for serving

1. Press tofu 20 minutes. Quick-pickle daikon and carrot in rice vinegar, sugar, and salt while it drains.

2. Mix lemongrass, garlic, sugar, salt, tamari, and oil; coat eight tofu slabs and marinate 10 minutes.

3. Warm lightly misted baguettes at 300 F for 4 to 5 minutes. Sear tofu in a single layer until deeply browned.

4. Turn tofu and glaze with tamari. Drain the pickles, then set out the warm baguettes, vegetables, mayo, and tofu.

5. Spread baguettes with mayo, then fill with tofu, cucumber, drained pickles, cilantro, and jalapeno; serve right away.

Cook’s note: Drain the pickles and warm baguettes briefly so the sandwich stays crisp, not wet or brittle.