Lemongrass tofu bahn mi

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  • 2 (8-inch) baguettes

FOR THE DO CHUA (PICKLES):

  • 1 cup

    julienned daikon

  • 1 cup

    julienned carrots

  • 1/4 cup

    sugar

  • 1/2 teaspoon

    salt

  • 1/2 cup

    white vinegar

  • 1 cup

    water

FOR THE TOFU:

  • 6 to 8 ounces

    extra-firm tofu (half a standard package)

  • 1 tablespoon

    soy sauce

  • 1 tablespoon

    vegetable oil

  • 1 teaspoon

    sesame oil

  • 2 bulbs

    lemongrass, minced

  • 1 clove

    garlic, minced

FOR THE SPREAD:

  • 4 tablespoons

    mayonnaise

  • 1 tablespoon

    finely chopped cilantro

  • Siracha to taste

ADDITIONAL FILLINGS AND GARNISHES:

  • 1 medium cucumber, sliced lengthwise

  • 1 or 2 jalapeño peppers, sliced

  • Small handful cilantro, thai basil, mint in any combination

MAKE THE DO CHUA (PICKLES):

  1. In a large bowl, combine sugar, salt, vinegar, and water. Add daikon and carrots and toss. Cover and refrigerate for at least one hour. Drain completely before using.

MAKE THE TOFU:

  1. Cut tofu into 1/4-inch-thick slices and press between clean kitchen towels or paper towels to rid of excess water. In a shallow dish, combine soy sauce, vegetable oil, sesame oil, lemongrass, and garlic. Place tofu in dish, gently coat slices with marinade, and arrange so they overlap as little as possible. Cover and refrigerate for at least one hour. Cook in a skillet over medium heat until brown and crisp on each side.

MAKE THE SPREAD:

  1. In a small bowl, combine mayonnaise and cilantro. Add siracha to taste, if desired.

TO SERVE:

  1. Slice baguettes lengthwise, leaving one side as a hinge. Add spread on top and bottom halves. Arrange fillings and garnishes: cucumber, do chua, tofu, jalapeño, herbs.