Spicy Peanut Tofu Banh Mi recipe on Gourmetpedia

Ingredients

• - Quick pickled red onion and carrots
• - ⅓ cup (75mL) each white vinegar and water
• - 1 tbsp (15 mL) granulated sugar
• - 1 tsp (5 mL) salt
• - ⅓ cup (85 mL) very thinly sliced red onions
• - ⅓ cup (85 mL) matchstick-sized pieces of carrots
• - 2 tbsp (30 mL) peanut butter
• - 1 tbsp (15 mL) rice vinegar
• - 2 tsp (10 mL) sesame oil
• - 1 tbsp (15 mL) finely grated ginger
• - ¼ tsp (1 mL) salt
• - 12 oz (350 g) extra-firm tofu
• - ¼ cup (60 mL) mayo
• - 4 tsp (20 mL) hoisin sauce
• - Hot sauce, to taste
• - 1 cup (250 mL) bagged broccoli or kale slaw
• - 2 tbsp (30 mL) chopped peanuts
• - 4 small panini-style buns, each measuring about 5 inches (12.5 cm)
• - Sprigs of cilantro