Vegan Banh Mi

Instructions

1. Step 1

   Heat the oven to 220°C and line a baking sheet with parchment paper.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Combine the carrot and daikon with 6 ¾ tbsp (100 ml) rice vinegar, the water, 1 ½ tbsp (20 gr) sugar, and ⅝ tsp (4 gr) salt. Toss well and leave to pickle for at least 20 minutes.

   Timer: 20 min (fixed)

   Ingredients used: 150.0 gr Carrot, 150.0 gr Daikon Radish, 4.0 gr Fine Salt, 20.0 gr Granulated Sugar, 100.0 ml Rice Vinegar, 120.0 ml Water

   Cookware: mixing bowl

3. Step 3

   Place the tofu on a plate, cover it with a clean towel, and press it under a cutting board for 10 minutes. Cut it into eight slabs.

   Timer: 10 min (fixed)

   Ingredients used: 400.0 gr Tofu

   Cookware: Chef Knife, cutting board, plate

4. Step 4

   Whisk the soy sauce with the remaining 1 ¼ tbsp (20 ml) rice vinegar, 1 ¼ tsp (5 gr) sugar, ⅜ tsp (2 gr) salt, garlic, ginger, and oil. Add the tofu, coat it gently, and marinate for 10 minutes.

   Timer: 10 min (fixed)

   Ingredients used: 2.0 gr Fine Salt, 8.0 gr Fresh Ginger, 8.0 gr Garlic, 5.0 gr Granulated Sugar, 15.0 ml Neutral Oil, 20.0 ml Rice Vinegar, 30.0 ml Soy Sauce

   Cookware: mixing bowl, spoon

5. Step 5

   Arrange the marinated tofu on the prepared baking sheet. Bake for 25 minutes, turning the slabs halfway through, until browned at the edges.

   Timer: 25 min (fixed)

   Cookware: baking sheet, oven

6. Step 6

   Thinly slice the cucumber and jalapeño, and roughly chop the cilantro. Drain the pickled carrot and daikon thoroughly.

   Ingredients used: 10.0 gr Cilantro, 1.0 piece Cucumber, 1.0 piece Jalapeño

   Cookware: Chef Knife, colander, cutting board

7. Step 7

   Place the split baguettes cut-side up on the baking sheet and toast in the 220°C oven until lightly crisp.

   Timer: 5 min (fixed)

   Ingredients used: 4.0 piece Baguette

   Cookware: baking sheet, oven

8. Step 8

   Spread the vegan mayonnaise inside the toasted baguettes. Divide the tofu, drained pickles, cucumber, jalapeño, and cilantro among them, then close and serve.

   Ingredients used: 60.0 gr Vegan Mayonnaise

   Cookware: spoon