Whenever we want to make banh mi, or Vietnamese sandwich (usually involving several kinds of meat), we just make something up involving east-Asian-ish or south-east-Asianish baked tofu, some veggies, and a baguette. This was so much better. I found it here, but decided to substitute tofu for the mushrooms and bake it longer to develop chewiness in the tofu. I was especially happy with the improvement from our improvised sandwiches in the pickled carrots. We made the carrots and the tofu in the morning so they could marinate, and then it was a simple dinner to throw together in the evening. This recipe makes enough for 3-4 sandwiches.
For the pickled carrots:
1/2 cp rice vinegar
2 tb sugar
1/2 tsp salt
For the tofu:
1 container firm or extra firm tofu
juice of 1/2 lime
2 tb brown sugar
1 tb rice vinegar
4 tsp soy sauce
3 cloves of garlic, minced
1/4 tsp sriracha
For the sandwich:
1 large baguette
2 tb vegannaise or mayonaise
1/2 medium cucumber, sliced into strips
jalapenos to taste, chopped
1/4 cp cilantro leaves, chopped
1 tsp soy sauce
1. 8 to 24 hours ahead of time, make the carrots. In a small saucepan, bring everything from the carrot ingredients to a boil and then take off the heat – except the carrots. Meanwhile, grate or julienne the carrots into a bowl that you’ll be able to cover and store in the fridge. After the liquid has cooled for 5 minutes, pour over the carrots, cover, and leave in the refrigerator until you make the sandwich.
2. 8 to 24 hours ahead of time, make the tofu. Mix everything from that ingredient section together except the tofu. Slice the tofu into rectangles, place gently in a zipper-lock bag, and pour the sauce in, mixing gently to cover the tofu. Put in the refrigerator until 1 hour before you want to eat.
3. 50 minutes before you want to eat, put the tofu into a baking dish so that the pieces aren’t touching, and bake at 400 degrees for 40-50 minutes, until a bit chewy and browned.
4. Cut the baguette into desired sandwich sizes, and slice lengthwise so that the bread is still attached on one side (this will help keep the ingredients on the sandwich). Spread a tsp or so of vegannaise or mayonnaise on each piece, and place the bread on a baking sheet for 5-10 minutes.
5. Assemble the sandwich: I like the pickled carrots first, because their juice soaks into the bread just a bit, making the flavor go further. Be sure to drain them a little first. Then layer the tofu on the sandwich, then cucumber slices, jalapenos, cilantro, and soy sauce.