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
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Skillet
- Stove
- Spatula
- Kitchen towel
- Oven
- Baking sheet
- Spoon
- Plate
Ingredients
- 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
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