Lemongrass Tofu Banh Mi

Total Time: 4 hrs 10 mins Preparation Time: 4 hrs Cook Time: 10 mins

Ingredients

• 350 g extra firm tofu, drained
• 2 garlic cloves, minced
• 5 tablespoons low sodium soy sauce (or tamari)
• 1/4 cup vegetable broth
• 2 teaspoons sea salt
• 2 teaspoons black pepper
• 2 teaspoons toasted sesame oil
• 3 tablespoons pureed lemongrass (like gourmet garden)
• 1 tablespoon coconut oil
• 2 regular french baguettes, halved crosswise then sliced in half
• 4 tablespoons vegan mayonnaise
• 1 1/2 teaspoons sriracha sauce (or to taste)
• 1 cup spicy shredded root pickle (see spicy shredded root pickle)
• thinly sliced cucumber, lettuce, tomatoes and chopped cilantro to taste

Recipe

• 1 tofu:.
• 2 wrap tofu in a clean tea towel and press under a heavy weight for 1 hour.
• 3 slice crosswise into ¼” pieces and set aside.
• 4 in a large plastic bag or a shallow glass baking dish, combine the remaining ingredients and shake to distribute well.
• 5 add the tofu, seal the bag and gently distribute the pieces through the marinade (try to get them in one layer).
• 6 let marinate for at least 2 hours, preferably overnight.
• 7 heat oil in a large non-stick or cast-iron skillet over medium-high heat and add the tofu in one layer (you will likely need to do this in batches).
• 8 cook the tofu until both sides are golden brown with a nice firm crust.
• 9 assembly:.
• 10 toast the baguette until golden.
• 11 combine the mayonnaise and sriracha and spread evenly onto one half of each sandwich.
• 12 layer with lettuce, cucumber, tomatoes, and tofu.
• 13 top with spicy shredded root pickle and cilantro to taste.