Vietnamese Bánh Mì Thịt - Tofu
- 1/2 lb daikon or cucumber and carrots mix 70:30, shredded
- 1 tbsp lemon juice
- 1 tbsp tamari  or fish sauce to taste
- 1/2 cup mayonnaise 
- 1 tsp lemon juice
- chili sauce (optional) to taste
- 1 block extra-firm tofu 14-16 oz
- 2 cloves garlic grated or pressedd
- 2 tbsp tamari 
- 1 tbsp rice vinegar or (cooking) wine
- 1 tbsp (agave) syrup or honey or (brown) sugar
- 1 tbsp starch corn starch or arrowroot
- 1 tsp fish sauce (optional)
- 1-2 baguette authentic
- any type of bun or bread
- cooked rice or quinoa
- some sprigs cilantro
Culinary Spice Kit
- Annatto, black pepper, Sichuan pepper (not recommended during pregnancy), fennel, Vietnamese cinnamon, star anise, and cloves
Pickle the Vegetables
- In a BOWL, mix lime juice and tamari.
- Add vegetables. Mix well.
- Let it sit for 15 minutes.
- In a BOWL, mix mayonnaise with lemon juice and (optional) chili sauce.
Press the Tofu
- Place the tofu in a press  and keep it in the fridge for 1-2 hours. Drain.
- Cut the tofu into 8-10 slices about 1/2-inch thick.
Marinate the Tofu
- In a BOWL, mix garlic, tamari, vinegar, syrup, and starch.
- Optionally, add fish sauce to taste
- Stir in Banh Mi Spices.
- Place tofu slices on a large PLATE. Pour marinade over it.
- Let sit for 10 minutes, turning halfway.
Fry the Tofu
- In a PAN, heat 2 tbsp oil over high heat.
- Fry tofu slices in one layer until brown on both sides.
- Repeat with any remaining slices.
Assemble your Banh mi thit
- Spread mayonnaise on one half of the baguette.
- Place fried tofu in the baguette.
- Top the baguette with the pickles, and, optionally, cilantro leaves and/or sliced jalapenos.
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