Tempeh Banh Mi | Umami

Ingredients

• 3/4 cup seasoned rice vinegar* (substitution notes below)
• 1/2 cup water
• 1 medium carrot, peeled and cut into thin matchsticks
• 1 small red onion, peeled and cut into thin rings
• 2 tablespoons soy sauce
• 2 tablespoons pure maple syrup
• 1 tablespoon seasoned rice vinegar
• 1 tablespoon toasted sesame oil
• 1 teaspoon garlic powder
• One 8-ounce package of tempeh, cut into 1/3-inch-thick strips
• About 2 tablespoons avocado, organic canola, or refined coconut oil, for frying
• 1/2 teaspoon arrowroot starch or cornstarch*
• 1 baguette, cut into 4 pieces, halved lengthwise, and lightly toasted
• 4 tablespoons mayonnaise
• 2 Persian cucumbers, thinly sliced lengthwise
• 2 generous handfuls of cilantro