Ingredients
- Vietnamese Baguette
- 1 block of Extra Firm Tofu
- 1 bunch of Cilantro
- 2 stalks of Lemongrass
- 2 cloves of Garlic
- Soy Sauce
- 1 Jalapeño
- 1 Lime
- Vegan Mayo
- Pickled vegetables using Serious Eat's recipe
Instructions
- Cut the tofu up into large squares, about a quarter inch thick.
- Fry Tofu with oil in shallow pan at high heat, flip to brown both sides. Remove from heat when both sides are browned and crispy.
- Mince the bottom 3-5 inches of the lemongrass after removing stem. Mince garlic.
- In a small pan with 3 tablespoons of oil at medium high heat, add lemongrass and garlic. Once softened but before browning, add 1 tablespoon of soy sauce, mix, and remove from heat.
- Mix fried tofu with lemongrass sauce.
- Slice jalapeño into thin slices, and cut lime.
- Cut open baguette lengthwise, add vegan mayo, fried tofu, pickled vegetables, jalapeño slices, cilantro, and squeeze lime to desired ratios.
- Enjoy!
Recipe Reviews
James
5 out of 5 stars
The tofu really ended up shining through here. Crunchy on the outside, soft on the inside, and incredibly aromatic. With all the fresh ingredients along with it, this sandwich was a burst of flavor all the way through.
