Caitlin Bensel
Active Time
15 Mins
Total Time
30 Mins
Yield
Serves 4 (serving size: 1 sandwich)

This Vietnamese sandwich is typically a combination of meat (usually pork) and vegetables, but our take here is plant-based and calls for crispy marinated tofu and a combination of fresh and picked vegetables. A swipe of sriracha mayonnaise adds a layer of creamy richness. Don’t be intimidated by the ingredient list—all of the items are easy to find at well-stocked grocery stores and once you prep your ingredients, the sandwiches come together very easily.

How to Make It

Step 1

Bring water, rice vinegar, and 1 tablespoon of the 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.

Step 2

Meanwhile, whisk together lime juice, soy sauce, fish sauce, garlic, ginger, 2 tablespoons of the 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.

Step 3

Heat remaining 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.

Step 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.

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