Lemongrass Tofu Banh Mi with Quick-Pickled Daikon and Carrot

Steps

1. Make the do chua pickles: stir the vinegar, sugar, salt and warm water until dissolved. Add the daikon and carrots, press under the brine and let stand at least 30 minutes (or refrigerate up to 1 week).
2. Mix the lemongrass, garlic, shallot, soy sauce, brown sugar, pepper and 1 tbsp oil in a shallow dish. Add the tofu slabs, turn to coat, and marinate 15 minutes while the pickles sit.
3. Heat the remaining 2 tbsp oil in a large nonstick skillet over medium-high heat. Lay in the tofu (scrape the marinade bits on top) and cook 4 minutes per side, until deeply caramelized and sticky at the edges. Transfer to a plate.
4. Heat the oven to 400°F. Split the baguette pieces lengthwise without cutting all the way through and warm them on the oven rack 3–4 minutes, until the crust crackles.
5. Stir together the mayonnaise and sriracha.
6. Spread the bread generously with sriracha mayo. Layer in the tofu, drained pickles, cucumber, jalapeño and plenty of cilantro. Press closed and eat right away.

Kitchen tip

Vietnamese baguettes are lighter and thinner-crusted than French ones; look for them at Asian bakeries, or choose the airiest supermarket baguette and pull out a little of the crumb so the fillings fit. Mince the lemongrass as finely as you can (a microplane works on the tender core) so it caramelizes onto the tofu rather than staying woody. For meal prep, store the tofu, pickles and sauce separately and build the sandwich just before eating so the bread stays crisp.

General nutrition information, not medical advice. Talk to your own healthcare provider about your needs.