Crispy Tofu Bahn Mi

Ingredients

• 1 package of extra firm tofu

• 1/4 cup of corn starch

• 1/2 teaspoon 5 spice

• A pinch of salt

• 1/2 teaspoon freshly ground black pepper

• 2 tablespoons olive oil

• 1 small daikon or watermelon radish, sliced into small rounds

• 1 carrot, peeled and sliced into rounds

• 1/2 a cucumber, sliced into rounds

• 1 cup of white vinegar

• 1 tablespoon granulated sugar

• 1 baguette

• 1/2 cup of mayo

• 3 tablespoons sriracha

• Juice of 1 lime

• 1 jalapeño, sliced

Preparation

1. Preheat your oven to 400 ºF (205 ºC).

2. In a large glass container add 1 small daikon or watermelon radish sliced into small rounds, 1 carrot peeled and sliced into rounds, 1/2 a cucumber sliced into rounds, 1 cup of white vinegar, 1 tablespoon of granulated sugar, and 1 cup of water. Stir well to combine everything and then refrigerate for 1 hour.

3. Take your package of extra firm tofu out of the wrapping and pat it dry. With your fingers, tear it into chunks. You want crinkly edges so don't try and make it neat. Place the pieces in a medium bowl and add 1/4 cup of corn starch, 1/2 a teaspoon of five spice, a heavy pinch of salt, and 1/2 a teaspoon freshly ground black pepper. Toss well to combine everything. Then pour the mixture onto a baking sheet lined with parchment paper. Drizzle 2 tablespoons of olive oil over the tofu and use your hands to massage it in. Bake it until the pieces are golden and crispy (about 35 minutes). To help both sides crisp, flip the pieces individually about 2/3 of the way through cooking.

4. Slice your baguette into thirds and then half each third lengthwise to make long thin pieces of bread.

5. In a small bowl add 1/2 cup of mayo, 3 tablespoons sriracha, and the juice of 1 lime. Mix well to combine everything.

6. Once all the components are prepared assemble your bahn mi. Add a third of each component (including the sliced jalepeño) to each third of baguette and enjoy.

Notes

• Servings: ~ 3 people