Ingredients
- Pickles:
- 1 tsp. sugar
- ¼ tsp. salt
- ½ cup white vinegar
- 1 cup water
- 1 cup thinly sliced daikon
- 1 cup thinly sliced carrots
- Marinated Tofu:
- 8 oz. extra-firm tofu, drained and sliced
- 1 Tbsp. soy sauce
- 1 Tbsp. vegetable oil
- 1 tsp. sesame oil
- 2 bulbs lemongrass, minced
- 1 clove garlic, minced
- Sandwich:
- 2 (8 in.) whole-wheat baguettes, halved lengthwise
- 1 cucumber, sliced
- 2 jalapeño peppers, seeded and sliced
- ¼ cup minced cilantro
Tip: Screenshot this list for easy reference while shopping
Instructions
- Place all pickle ingredients in an airtight container and shake to combine well. Leave in refrigerator 4-12 hours.
- Place tofu on paper towels between two plates and weigh the top plate down gently until a good amount of liquid has been pressed from the tofu (1 hour).
- Whisk together the marinade for tofu and pour over sliced tofu. Cover and refrigerate 4-12 hours.
- When ready to eat, heat a non-stick skillet over medium heat and fry tofu until golden on both sides (3-4 minutes per side).
- Assemble sandwiches, layering tofu, cucumbers, jalapeños, cilantro, and pickles on the baguette to serve.