PAN SEARED TOFU BANH MI

PAN SEARED TOFU BANH MI image

Yield 2 sandwiches

Number Of Ingredients 12

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4 oz slaw mix
1 block extra firm tofu
1 red onion, julienned
2-3 radishes, thinly sliced
1 jalapeno, thinly sliced. Seeds to taste.
12 oz rice vinegar
2 oz agave nectar
2 mini baguettes
2 cloves garlic, minced
4 T vegenaise, mayo or miracle whip
4 T sriracha (more or less to taste)
1/2 C soy sauce

Steps:

Aioli: Vegenaise, 1 T sriracha, salt and pepper whisked together in small bowl. Refrigerate. Tofu: Drain tofu, cut into playing car sized squares about 1/2" thick. Mix 1/2 of soy sauce, garlic and 1 T sriracha in small bowl or plastic bag. Add tofu. Marinate 5 min-4 hours. Pickled veggies: Combine rice vinegar and 1/2 soy sauce in large saucepan over high heat. Bring to slight boil and stir in agave nectar and remaining sriracha. Remove from heat and cool for 3 min. Poor over prepared vegetables, salt and pepper to taste. Refrigerate until needed. Tofu: Heat 1 T olive oil over high heat. Cook tofu until golden brown/nearly blackened on each side, about 5-7 minutes per side. Sandwich: Spread aioli on bottom half of baguette. Add tofu, cover with pickled veggies, spread sriracha or more aioli on top and make sandwich.