Vegan Teriyaki Tofu and Banh Mi Sandwich – Vega US

Ingredients

• Stir-Fry:
• 1 package extra firm tofu, pressed
• 1/2 package rice noodles
• Mixed vegetables (I used onions, carrots, zucchini, mushrooms and broccoli)
• 1 Tbsp coconut oil
• Vegan Teriyaki Sauce:
• 1 to 2 Tbsp grated or minced fresh ginger
• 2 to 3 cloves garlic, minced
• 1 Tbsp sesame oil
• 1 Tbsp rice wine vinegar
• 3 Tbsp pure maple syrup
• 1/4 cup gluten-free tamari
• 1/4 cup water
• 1 Tbsp cornstarch
• 1 dash chili sauce (optional)
• Quick Veggie Pickling:
• 1 Tbsp salt
• 2 Tbsp sugar
• 1 cup vinegar, heated
• 1 cup hot water
• 1 carrot, julienned
• 1 cucumber, julienned
• Based Tofu Banh Mi Sandwich:
• 1 gluten-free baguette
• 1 Tbsp vegan mayonnaise
• Quick-pickled cucumbers or carrots, cut into thin strips (see recipe below)
• Green onions, chopped
• Fresh cilantro, chopped
• Jalapeno, cut into thin strips (optional)
• Chili sauce (optional)