Vegan Tofu Banh Mi

Instructions

1. Step 1

   On the cutting board, julienne the carrot and daikon radish with the chef's knife, then transfer them to the small bowl.

   Ingredients used: 100.0 gr Carrot, 150.0 gr Daikon Radish

   Cookware: Chef Knife, cutting board, small bowl

2. Step 2

   Add the rice vinegar and salt to the small bowl and whisk until the salt dissolves, then toss with the vegetables and let them pickle for 15 minutes until crisp-tender.

   Ingredients used: 60.0 ml Rice Vinegar, 3.0 gr Salt

   Cookware: small bowl, whisk

3. Step 3

   In the mixing bowl, whisk the soy sauce, 30.0 ml rice vinegar, maple syrup, and minced garlic. Add the pressed tofu slabs, turn to coat, and marinate for 15 minutes.

   Parallel with step: 2

   Ingredients used: 2.0 clove Garlic, 15.0 ml Maple Syrup, 30.0 ml Rice Vinegar, 45.0 ml Soy Sauce

   Cookware: mixing bowl, whisk

4. Step 4

   Heat the skillet over medium heat and add the marinated tofu slabs in a single layer. Cook for about 4 minutes per side, turning with the spatula, until browned at the edges and heated through.

   Timer: 8 min (scalable)

   Cookware: skillet — medium heat, spatula

5. Step 5

   On the cutting board, split the baguette lengthwise and cut it into two portions. Fill each portion with the cooked tofu, pickled vegetables, sliced cucumber, cilantro, and thinly sliced jalapeño pepper.

   Ingredients used: 1.0 piece Baguette, 15.0 gr Cilantro, 120.0 gr Cucumber

   Cookware: Chef Knife, cutting board, skillet, small bowl, spatula