Banh Mi Sandwich

Ingredients

• 1 (14-ounce) package extra-firm tofu
• Extra-virgin olive oil, for the pan
• 4 baguette pieces, sliced in half
• Spicy mayo, for serving
• Fresh cilantro, for serving
• 1 small daikon radish, sliced into matchsticks
• 2 small carrots, sliced into matchsticks
• 1/2 small cucumber, seeded and sliced into matchsticks
• 1/2 jalapeno pepper, thinly sliced
• 1/3 cup rice vinegar, plus more as needed
• 1/3 cup water, plus more as needed
• 1 tablespoon cane sugar
• 1 teaspoon sea salt
• 1 tablespoon olive oil
• 2 tablespoons tamari
• Juice of 1/2 lime
• 1/2 teaspoon lime zest
• 1 garlic clove, minced
• 1/2 teaspoon minced fresh ginger
• Freshly ground black pepper

Before you cook

• Slice the daikon, carrots and seeded cucumber into matchsticks.
• Thinly slice half a jalapeno.
• Mince the garlic clove and the fresh ginger.
• Zest and juice the lime.
• Slice the 4 baguette pieces in half.

Steps

1. Pack the daikon, carrots, cucumber and jalapeno into a jar with the rice vinegar, water, sugar and salt.
2. Top up with more vinegar and water if the vegetables are not covered.
3. Refrigerate the pickles for at least 1 hour, or up to a week.
4. Drain the tofu and slice it into 1/2-inch pieces.
5. Pat the tofu dry with a towel to remove excess moisture.
6. Whisk the olive oil, tamari, lime juice, lime zest, garlic, ginger and black pepper in a small bowl.
7. Lay the tofu in a shallow pan and pour the marinade over it, flipping to coat.
8. Marinate the tofu for at least 15 minutes.
9. Heat a nonstick skillet over medium-high heat with a little oil.
10. Sear the tofu in batches with space between the pieces, several minutes per side, until deeply golden and caramelized.
11. Season the seared tofu to taste.
12. Spread spicy mayo on the baguette halves, then layer on the tofu, pickled vegetables and cilantro.