Grilled Vietnamese Lemongrass Tofu Banh Mi Recipe :: The Meatwave

Ingredients

• For the Pickled Daikon and Carrots
• 2 medium carrots, peeled and cut into matchsticks
• 1 medium daikon radish, peeled and cut into matchsticks
• 1 1/2 cups water
• 3/4 cup rice vinegar
• 1/3 cup sugar
• 4 teaspoons kosher salt
• For the Tofu
• 2 teaspoons whole white peppercorns
• 3 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced
• 1/4 cup cilantro stalks
• 1 small shallot, peeled and roughly chopped
• 4 medium cloves garlic
• 25 grams palm sugar or light brown sugar (about 2 tablespoons)
• Pinch of kosher salt
• 2 teaspoon soy sauce
• 2 tablespoons canola oil
• Kosher salt, to taste
• 1 pound extra-firm tofu, drained, rinsed, and cut into 1/2-inch thick 2-inch squares
• For the Sandwiches
• 4 Vietnamese-style baguettes, or 2 French baguettes cut into 10-inch portions
• 1/2 cup mayonnaise
• 1/2 seedless cucumber, cut into 1/8-inch slices
• 2 medium jalapeños, sliced
• 1/3 cup roughly chopped fresh cilantro