Vegan Banh Mi

Instructions

1. Step 1

   Pour rice vinegar and granulated sugar into the mixing bowl and stir until the sugar dissolves.

   Ingredients used: 12.0 gr Granulated Sugar, 60.0 ml Rice Vinegar

   Cookware: mixing bowl

2. Step 2

   Julienne the carrot and daikon radish on the cutting board, place them in the storage container, and pour the vinegar mixture from the mixing bowl over them. Leave the vegetables submerged for 15 minutes until crisp-tender and lightly pickled.

   Timer: 15 min (fixed)

   Ingredients used: 100.0 gr Carrot, 100.0 gr Daikon Radish

   Cookware: Chef Knife, cutting board, mixing bowl, storage container — pickle holding

3. Step 3

   Mince the garlic on the cutting board, then stir it with the soy sauce in the mixing bowl. Add the pressed, sliced tofu slabs, coat them, and marinate for 10 minutes.

   Timer: 10 min (fixed)

   Parallel with step: 2

   Ingredients used: 1.0 clove Garlic, 30.0 ml Soy Sauce, 300.0 gr Tofu

   Cookware: Chef Knife, cutting board, mixing bowl

4. Step 4

   While the tofu marinates, thinly slice the cucumber and separate the cilantro leaves and tender stems on the cutting board. Split the baguette lengthwise for serving.

   Parallel with step: 3

   Ingredients used: 1.0 piece Baguette, 15.0 gr Cilantro, 150.0 gr Cucumber

   Cookware: Chef Knife, cutting board

5. Step 5

   Heat the vegetable oil in the skillet over medium heat. Using the tongs, place the marinated tofu in a single layer and sear with the spatula for about 4 minutes per side, until golden brown and firm at the edges.

   Timer: 8 min (scalable)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: skillet — medium heat, spatula, tongs

6. Step 6

   Set the split baguette on the cutting board, fill it with the seared tofu, pickled carrot and daikon radish, cucumber, and cilantro, then close and cut it into two sandwiches.

   Cookware: Chef Knife, cutting board, skillet — medium heat, storage container — pickle holding, tongs