Crispy Tofu Banh Mi Sandwiches

Serves 4 · 25 min prep · 15 min cook

Ingredients

• 14 oz block extra-firm tofu
• 3 Tbsp soy sauce or tamari
• 3 Tbsp, divided rice vinegar
• 1 Tbsp maple syrup
• 1 tsp toasted sesame oil
• 1/4 cup cornstarch
• 3 Tbsp neutral oil for pan-frying
• 2 medium carrots
• 1 cup matchsticks daikon radish or extra cucumber
• 1 tsp sugar
• 3/4 tsp, divided kosher salt
• 1/3 cup mayonnaise
• 1–2 Tbsp Sriracha
• 4 (about 6-inch) French baguettes or soft sub rolls
• 1/2, thinly sliced English cucumber
• 1 cup fresh cilantro sprigs
• 1, thinly sliced (optional) jalapeño

Instructions

1. 1Press the tofu for 15 minutes between paper towels under a heavy pan to remove excess moisture, then slice into 1/2-inch planks and pat dry again. Whisk soy sauce, rice vinegar, maple syrup, and sesame oil in a shallow dish; add tofu and marinate 10 minutes, flipping once.
2. 2While tofu marinates, peel the carrots and cut into thin matchsticks along with the daikon. Toss the vegetables with the remaining rice vinegar, sugar, and salt; set aside to quick-pickle, stirring once.
3. 3Stir mayonnaise with Sriracha to taste until you have a creamy, spicy spread; refrigerate until assembly. Split the baguettes lengthwise without cutting all the way through and lightly toast them cut-side down in a dry skillet or under the broiler for 1–2 minutes until just crisp.
4. 4Lift tofu from the marinade, letting excess drip off, and dredge each piece thoroughly in cornstarch so all sides are coated. Heat neutral oil in a large nonstick skillet over medium-high heat until shimmering.
5. 5Carefully add the coated tofu in a single layer and pan-fry 3–4 minutes per side without moving too often, until deep golden and shatteringly crisp at the edges. Transfer to a paper-towel-lined plate and sprinkle lightly with the remaining salt.
6. 6Spread a generous layer of spicy mayo on both cut sides of each toasted baguette. Layer cucumber slices on the bottom, then nestle in 2–crispy tofu.
7. 7Pile on a heaping handful of the pickled carrot-daikon mixture, letting some juices drip onto the bread. Top with plenty of cilantro sprigs and jalapeño slices if using.
8. 8Close the sandwiches, press gently, and slice in half on a bias if desired. Serve immediately while the tofu is still crunchy; leftover components keep 3 days for quick reassembly at work.