Tempeh Banh Mi<!-- --> <!-- -->Recipe

Ingredients

• 3 tablespoons (45 ml) tamari
• 2 tablespoons (30 ml) seasoned rice vinegar, divided
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon ginger powder
• ¼ teaspoon cayenne pepper
• 8 ounces (227 g) tempeh, simmered, cut in half laterally, then vertically to form 4 thin patties
• ½ cup (72 g) daikon matchsticks
• ½ cup (112 g) cucumber matchsticks
• ½ cup (56 g) grated carrots
• 2 tablespoons (10 g) minced scallion
• 1 tablespoon (9 g) minced jalapeño, or to taste
• 1 tablespoon (15 ml) fresh lime juice
• ½ teaspoon agave nectar, or to taste
• 1 clove garlic, minced
• ¼ teaspoon grated fresh ginger root
• Salt and pepper
• ¼ cup (56 g) vegan mayonnaise
• 2 teaspoons sriracha, or to taste
• High heat neutral-flavoured oil, for cooking the tempeh
• 4 (5-inch, or 13 cm) pieces of French bread, sliced in half laterally, some insides removed, toasted
• Handful fresh cilantro leaves
• 8 leaves romaine lettuce