Tofu Banh Mi Sandwiches

Tangy, savory and crunchy, Tofu Bánh Mì is a Vietnamese sandwich with pan-fried marinated tofu, tangy pickled vegetables, and creamy Quick Jalapeno Aioli shared on a crusty baguette with crunchy cucumber and herbs. Ideal for meal prep, the components for this vegan Tofu Bánh Mì can be made several days in advance, so lunch or dinner is at your fingertips! This recipe is vegetarian and vegan.

• 1, 14 ounce (397 grams) Package of Extra Firm Tofu
• 2 teaspoons Sriracha
• 4 teaspoons Maple Syrup
• 1 teaspoon Liquid Aminos Tamari or vegan fish sauce may be subbed
• 2 tablespoons Tamari or soy sauce
• 2 tablespoons Toasted Sesame Oil regular may be substituted
• 2 tablespoons Fresh Lime Juice
• 1 Large Clove of Garlic peeled sliced thin
• 1/2 Inch Piece of Fresh Ginger sliced thin

• 1/2 cup (105 grams) Hot Water
• 2 tablespoons Cane Sugar or granulated sugar
• 1/2 cup (135 grams) Rice Vinegar plain
• 1/2 Red Onion sliced in thin half moons, about 1/2 an onion
• 1 Carrot medium, peeled and shredded or sliced into matchsticks
• 1 Daikon Radish small, sliced into matchsticks (optional)
• 2 Jalapenos small, sliced into thin rings

• 3/4 cup + 2 tablespoons (205 grams) Mayonnaise
• 2 Large Cloves of Garlic peeled and sliced thin
• 8-10 Pickled Jalapeno Pepper Rings adjust to taste
• Fist-full of Cilantro stems and leaves
• 1 tablespoon Fresh Lime Juice about 1/2 a lime
• 1/8 teaspoon Fine Sea Salt

• 1, 21 inch French Baguette sliced into three 6-7 inch pieces
• Cucumber sliced thin and long with a veggie peeler
• Fresh herbs such as Thai basil, mint and cilantro