Tofu Vietnamese Sub (Bánh Mì)

Directions

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1. Gently squeeze the block of tofu to remove as much liquid as possible, then thinly cut into ¼ inch (½ cm) thick slices.
2. To a large shallow dish, add the garlic, soy sauce, Sriracha, sugar, sesame oil, lime juice, and whisk. Then add the tofu to the marinade and gently toss to coat. Set aside.
3. To make the pickled carrots, to a mason jar, add the carrots, the boiling water, vinegar, sugar, and salt. Screw on the lid and give it a gentle shake to dissolve the sugar, and let sit while preparing the rest of the recipe.
4. To a large pan on medium-high heat, add the vegetable oil and place the tofu slices in a single layer on the pan, cooking for 3 - 5 minutes, or until golden and crispy. Do not disturb the tofu as they cook, as this can cause them to crumble.
5. Spoon the leftover marinade over the top of the tofu slices before giving it a flip to cook on the other side for another 3 - 5 minutes.
6. Split the baguette down the centre and, if desired, bake in the oven until crispy on the outside.
7. Spread on some mayonnaise and hot sauce inside each baguette. Layer on the tofu slices, pickled carrots, cucumber, chili pepper, and cilantro. Serve with hoisin on the side.

Storage

• This sandwich is best if enjoyed immediately.
• The tofu can be made ahead of time and stored in an airtight container in the fridge for up to 3 days.
• The pickled carrots can be made ahead of time and stored for up to 2 weeks.