Banh Mi with Crispy Tofu

Ingredients

• 2 cup water
• 3 tbsp unseasoned rice vinegar
• 4 tsp granulated sugar, divided
• 1 cup matchstick carrots
• 1 small daikon radish, peeled and cut into matchsticks
• 1/4 cup canola mayonnaise
• 1 tbsp Sriracha sauce
• 1 tbsp fresh lime juice (from 1 lime)
• 1 tbsp lower-sodium soy sauce
• 1/2 tsp fish sauce
• 1/2 tsp grated fresh garlic
• 1/2 tsp grated fresh ginger
• 3 tbsp sesame oil, divided
• 1 (14-oz.) pkg. extra-firm tofu, pressed and cut into 12 (3-1/2 in.) planks
• 3/8 tsp kosher salt
• 1 (8-oz.) French baguette, cut into quarters and halved lengthwise, centers removed and toasted
• 1/2 cup thinly sliced cucumber
• 1/4 cup cilantro leaves
• 2 tbsp thinly sliced jalapeno pepper

Instructions

1. Bring water, rice vinegar and 1 tablespoon sugar to a boil in a small saucepan over medium-high. Combine carrots and radish in a medium bowl; pour vinegar mixture over vegetables, and let stand 15 minutes. Combine mayonnaise and Sriracha in a small bowl; chill until ready to use.
2. Meanwhile, whisk together lime juice, soy sauce, fish sauce, garlic, ginger, 2 tablespoons sesame oil and remaining 1 teaspoon sugar in a small bowl. Place tofu planks in a shallow dish, and pour soy mixture over planks; set aside to marinate at least 15 minutes or up to overnight.
3. Heat remaining 1 tablespoon sesame oil in a large nonstick skillet over medium-high. Cook tofu planks, in batches if necessary, until browned and crispy on both sides, about 5 minutes. Remove from skillet, and immediately sprinkle with salt.
4. Drain and discard liquid from carrots and daikon; set aside. Spread both sides of halved baguettes with mayonnaise mixture. Layer 3 tofu slices per sandwich; top with carrots and daikon mixture, cucumber, cilantro and jalapeño. Serve immediately. Recipe developed by Marianne Williams