Ingredients
Scale
Tofu Marinade
- 1/4 cup water
- 3 tbsp soy sauce
- 1/2 tbsp rice wine vinegar
- 1 tsp fresh lime juice
- 1 1/2 tbsp hoisin sauce
- 1/2 tbsp brown sugar
- 1/2 tbsp ginger, minced
- 3 garlic cloves, minced
- Sriracha to taste
- 1 (14oz) pkg of extra firm tofu
Carrot and Daikon Pickle
- 1 cup water
- 1 cup white vinegar
- 3 tbsp sugar
- 1 tsp salt
- 1 cup carrots, thinly sliced
- 1 cup daikon, thinly sliced
Sriracha Mayo
- 3 tbsp mayonnaise
- 3 tbsp Sriracha
Banh Mi
- 2 small baguettes (French is best!)
- 1 cucumber, sliced
- 1/2 cup red cabbage, shredded
- bunch of fresh cilantro
- 1/4 jalapeno , seeded and thinly sliced (optional)
Instructions
Tofu Marinade
- Place all the ingredients except the tofu in a large baking dish or tupperware. Mix well. Slice tofu into 1/2 inch slabs and add to the marinade. Toss to cover the tofu pieces in the marinade and refrigerate for at least 2-3 hours or overnight while covered.
Carrot and Daikon Pickle
- Heat water, vinegar, sugar and salt in a sauce pan until the sugar dissolves. Place sliced carrots and daikon into a jar and pour pickling liquid into the jar. Close and refrigerate overnight.
Sriracha Mayo
- Mix Sriracha and mayo in a small bowl until well combined. Set aside
Banh Mi
- Place marinated tofu on a baking sheet lined with foil. Save the marinade and set it aside. Bake tofu at 355 F for 30 – 40 minutes. Remove the baked tofu and place tofu back into the marinade while hot.
- Slice and toast the baguettes. Spread Sriracha mayo on the bread, top with marinated tofu, pickled carrots, pickled daikon, cucumbers, shredded red cabbage, a couple sprigs of cilantro and jalapenos. Cut in half and enjoy!
- Prep Time: 30 minutes
- Cook Time: 50 minutes
