Tofu Banh Mi

Ingredients

• Tofu

  firm, pressed, extra dense, raw

  450g

• Garlic

  raw

  3 cloves, minced or 9g

• Soy sauce

  regular sodium, shoyu

  2 tbsp or 32g

• Sriracha

  2 tsp or 10g

• Granulated sugar

  white

  2 tsp or 8g

• Sesame oil

  1 tsp or 5g

• Lime

  raw

  ½ fruit or 34g

• Carrots

  raw

  2 medium or 122g

• Apple cider vinegar

  ½ cup or 120g

• Granulated sugar

  white

  1 ½ tbsp or 19g

• Salt

  table

  1 tsp or 6g

• Canola oil

  high stability, non-trans, high oleic (70%)

  1 tsp or 5g

• Baguette

  Organic, Multigrain - Kirkland Signature

  1 loaf or 306g

• Mayo

  Classic - Kroger

  2 tbsp or 28g

• Sriracha

  2 tsp or 10g

• Cucumber

  raw, peeled

  1 medium or 201g

• Red chili pepper

  raw

  1 pepper or 45g

• Cilantro

  raw, coriander leaves

  ½ cup or 8g

• Hoisin sauce

  2 tbsp or 32g

Directions

1. Gently squeeze the block of tofu to remove as much liquid as possible, then thinly cut into ½ cm (¼ inch) thick slices.
2. To a large shallow dish, add the garlic, soy sauce, Sriracha, sugar, sesame oil, lime juice, and whisk. Then add the tofu to the marinate and gently toss to coat. Set aside.
3. To make the pickled carrots, to a jar, add the carrots, ½ cup (120 mL) boiling water, vinegar, sugar, and salt. Screw on the lid and give it a shake to dissolve the sugar, and let sit while preparing the rest of the recipe.
4. To a large skillet on medium-high heat, add the vegetable oil and place the tofu slices in a single layer on the pan, cooking for 3 - 5 minutes, or until golden and crispy. Spoon the leftover marinade over the top of the tofu slices before giving it a flip to cook on the other side for another 3 - 5 minutes.
5. Split the baguette down the centre and, if desired, bake in the oven until crispy on the outside. Spread on 1 Tbsp (10 mL) of mayo and 1 tsp (5 mL) Sriracha per baguette. Layer on the tofu slices, pickled carrots, cucumber, chili pepper, and cilantro. Serve with hoisin on the side. Enjoy fresh! Storage: best if enjoyed immediately. Tofu can be made ahead of time and stored in an air-tight container in the fridge for up to 3 days. The pickled carrots can be made ahead of time and stored for up to 2 weeks