← Nouns Cooking · Plant-Based

Ingredients

• 1 Carrot, cut into matchsticks
• 150 g Daikon radish, cut into matchsticks
• 100 ml Rice vinegar
• 2 tbsp Sugar
• 1 tsp Salt
• 400 g extra-firm tofu, pressed and cut into 1 cm slices
• 2 lemongrass stalks, tough outer layers removed, very finely chopped
• 2 cloves Garlic, grated
• 2 tbsp Soy sauce
• 1 tbsp Maple syrup
• 1 tsp Toasted sesame oil
• 2 tbsp neutral oil
• 4 small baguettes (or 4 lengths of baguette)
• 4 tbsp vegan mayonnaise
• 1 tbsp Sriracha
• ½ Cucumber, cut into long batons
• 1 Jalapeño, thinly sliced
• 1 bunch Coriander (cilantro)

Method

1. Make the pickles: stir the vinegar, sugar, salt and 100 ml warm water until dissolved, add the carrot and daikon and leave for at least 30 min.
2. Mix the lemongrass, garlic, soy sauce, maple syrup and sesame oil in a shallow dish, add the tofu and turn to coat. Leave to marinate for 20 min while the pickles sit.
3. Heat the oil in a large non-stick pan over medium-high heat. Fry the tofu for 3–4 min a side, until golden, then pour in any leftover marinade and turn the slices until sticky.
4. Stir the mayonnaise and sriracha together. Warm the baguettes in a 180°C (350°F) oven for 5 min, until the crust crackles.
5. Split the baguettes, spread with sriracha mayo and fill with tofu, drained pickles, cucumber, jalapeño and plenty of coriander sprigs.

Tips

• The pickles keep for a week in the fridge and are great in rice bowls too.
• Light, airy Vietnamese-style baguettes are best; a dense French loaf makes a chewier sandwich.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons Lazy Cat Kitchen