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Vietnamese Sandwiches with Tofu

Had these at Jade in Sellwood last night. It was delicious.

Vegetarian, vegan if you omit the mayo
Serves 4

Vietnamese Sandwiches with Tofu (Banh Mi Chay)

• 1 large carrot, peeled and cut into small batons
• 1/2 daikon radish, peeled and cut into small batons
• 1/2 c. water
• 1/2 c. white vinegar
• 1/4 c. sugar
• 1/2 English cucumber, cut into small batons
• 1/2 white onion, sliced thin
• 1 or more jalapeno or other hot pepper (to your taste), sliced thin
• 1 avocado, sliced
• mint leaves
• cilantro leaves
• 1 pound firm tofu, sliced into 1/2” thick slabs
• oil for pan—frying
• mayonnaise to taste, seasoned with sriracha or other flavoring as desired
• 4 crusty baguette-style rolls

1. Marinate the carrot and daikon in the water, vinegar and sugar.
2. Pan fry the tofu in a small amount of oil until nicely browned on both sides. Drain, pat dry with a paper towel, and season with salt and pepper.
3. Cut the baguette part way through. Dress it with mayo. For my taste, rather heavily.
4. Fill each sandwich with all of the ingredients, and offer additional sriracha sauce on the side