Vietnamese-Inspired Tofu Bánh Mì
Hoisin, seasoned vinegar, jalapeño, and sriracha give this veggie-loaded sandwich a wallop of bold flavor.
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Cooking tools:
- Mixing bowl
- Skillet
- Stove
- Spatula
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Peeler
- Grater
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
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