Banh Mi with Crispy Tofu

This Vietnamese sandwich is typically a combination of meat (usually pork) and vegetables, but our take here is plant-based and calls for crispy marinated tofu and a combination of fresh and pickled vegetables. A swipe of sriracha mayonnaise adds a layer of creamy richness. Don't be intimidated by the long ingredient list—all of the items are easy to find at well-stocked grocery stores and once you prep your ingredients, the sandwiches come together very easily.

Nutrition Information

216 Calories

35g Carbohydrates

14g Protein

200mg Potassium

7g Fiber

1g Sugar

Ingredients

2 cups water
3 tablespoons unseasoned rice vinegar
4 teaspoons granulated sugar, divided
1 cup matchstick carrots
1 small daikon radish, peeled and cut into matchsticks
¼ cup canola mayonnaise
1 tablespoon Sriracha sauce
1 tablespoon fresh lime juice (from 1 lime)
1 tablespoon lower-sodium soy sauce
½ teaspoon fish sauce
½ teaspoon grated fresh garlic
½ teaspoon grated fresh ginger
3 tablespoons sesame oil, divided
1 (14-oz.) pkg. extra-firm tofu, pressed and cut into 12 (3-1/2 in.) planks
⅜ teaspoon kosher salt
1 (8-oz.) French baguette, cut into quarters and halved lengthwise, centers removed and toasted
½ cup thinly sliced cucumber
¼ cup cilantro leaves
2 tablespoons thinly sliced jalapeno pepper