Crispy Tofu Banh Mi

Instructions

1. 1

   Start by pressing the tofu. Wrap it in a clean kitchen towel and place something heavy on top (like a cast-iron skillet) for about 15 minutes to remove excess moisture.

2. 2

   While the tofu is pressing, prepare your veggies: julienne the carrot, slice the cucumber and radish, and chop the cilantro.

3. 3

   Once the tofu is pressed, cut it into thick slices (about 1/2 inch) and toss them in cornstarch until well coated.

4. 4

   Heat the olive oil in a non-stick skillet over medium-high heat. Add the tofu slices and cook for about 4-5 minutes on each side, or until they're golden and crispy. You might need to do this in batches depending on your skillet size.

5. 5

   While the tofu is frying, mix the soy sauce, maple syrup, and lime juice in a small bowl to create a quick marinade.

6. 6

   Once the tofu is crispy, remove it from the skillet and drizzle the marinade over it. Toss gently to coat.

7. 7

   Now, let’s assemble our Banh Mi! Slice the baguettes open, spread some vegan mayonnaise on both sides, and layer in the crispy tofu.

8. 8

   Top with the cucumber, carrot, radish, jalapeño, and fresh cilantro. Feel free to add more sriracha if you like it spicy!

9. 9

   Close up those sandwiches, slice them in half, and enjoy your crispy, crunchy, flavorful Banh Mi!