Vietnamese-Inspired Tofu Bánh Mì | VegNews

Ingredients

• 1 cup shredded carrot
• 2 tablespoons rice vinegar
• 1 teaspoon
• sugar
• ¼ teaspoon salt
• 1 tablespoon vegetable oil
• 8 thin slices
• extra-firm tofu
• 2 tablespoons hoisin sauce
• 4 (6-inch) baguette rolls
• ½ cup
• vegan mayonnaise
•  
• 1 to 2 tablespoons
• sriracha
• 1 cucumber, peeled, seeded, and thinly sliced
• 1 cup cilantro
• 2 tablespoons chopped jalapeño slices