Banh Mi Chay

Ingredients

• 14 oz firm tofu
• 1 medium cucumber
• 1 medium carrot
• 3 tbsp rice vinegar
• 2 pieces Vietnamese baguette (or crusty baguette)
• 2 tbsp sriracha
• ½ cup fresh cilantro and mint

Instructions

1. 1

   Drain the tofu in a colander. Pat the entire block dry with paper towels, pressing gently for 30 seconds to remove excess moisture so it fries properly.

2. 2

   Cut the tofu block lengthwise down the middle, then cut each half lengthwise again to create four long strips about 1 inch thick. Place strips on a clean paper towel.

3. 3

   Place the cucumber on the cutting board lengthwise, then cut it in half from end to end. Scoop out the watery center with a spoon, then slice each half crosswise into 1/8-inch-thick half-moons.

4. 4

   Peel the carrot with a vegetable peeler. Using the same peeler, create long thin ribbons by peeling lengthwise down the carrot's surface until you reach the woody core.

5. 5

   Combine the cucumber slices, carrot ribbons, and rice vinegar in a small bowl. Stir once, then set aside to marinate while you cook the tofu.

6. 6

   Heat 2 tablespoons of olive oil in a 12-inch nonstick skillet over medium-high heat for 90 seconds until the oil shimmers and moves quickly when you tilt the pan.

7. 7

   Carefully lay all four tofu strips into the hot skillet. Do not move them. Cook for 4 minutes until the bottom turns golden brown, the color of honey with darker edges.

8. 8

   Using a wide spatula, flip each tofu strip over in one smooth motion. Cook the other side for 3 minutes until it reaches the same golden-honey color.

9. 9

   Transfer the tofu to a clean plate. Turn off the heat and do not wash the skillet.

10. 10

    Slice each baguette piece in half horizontally using a serrated knife. If the interior is very warm, let it cool for 1 minute so the sriracha doesn't melt unevenly.

11. 11

    Spread 0.5 tablespoon of sriracha on the inside of the top half of each baguette piece, using a butter knife to cover the entire surface.

12. 12

    Scoop the marinated cucumber and carrot onto the bottom half of each baguette piece, dividing evenly and leaving 1/2 inch at the ends for grip.

13. 13

    Lay two tofu strips on top of the vegetables on each sandwich, centering them lengthwise.

14. 14

    Scatter half of the fresh cilantro and mint on top of the tofu on each sandwich, then press the top half down gently so the sriracha touches the tofu.

15. 15

    Cut each sandwich in half diagonally if desired. Serve immediately while the tofu is still warm and the bread is crisp.

Tools you’ll need

• colander
• paper towels
• cutting board
• chef's knife
• vegetable peeler
• small mixing bowl
• 12-inch nonstick skillet
• wide spatula
• serrated bread knife
• butter knife

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