Tofu Bánh Mì

Shredding: Using a mandoline for the carrots makes them a little prettier, but it’s not necessary. I’ve shredded the carrots (and watermelon radish) using the attachment to my Cuisinart, and while the shape isn’t quite as pretty, I think the shredded shape actually absorbs the dressing faster.

Serves 4

• 14ounces extra-firm or firm tofu, sliced crosswise into 1/2-inch-thick slabs
• Salt
• 1/3cup cornstarch
• 2carrots, peeled and shredded
• 1/2cucumber, optional (see notes), peeled, halved lengthwise, seeded, and sliced thin
• Zest of 1 lime plus 1 tablespoon juice
• 1tablespoon fish sauce
• 1/4cup mayonnaise
• 1tablespoon Sriracha sauce
• 3tablespoons grapeseed or other neutral oil
• 48-inch baguettes or sub rolls, split lengthwise
• 1/3cup fresh cilantro leaves

1. Spread tofu over paper towel-lined baking sheet, let drain for 20 minutes, then gently press dry with paper towels and season with salt. Spread cornstarch in shallow dish. Dredge tofu in cornstarch and transfer to plate.
2. Meanwhile, zest the lime into a small bowl. Add the mayonnaise and Sriracha and stir to combine. In a separate bowl, combine carrots, cucumber (if using), lime juice, and fish sauce and let sit for 15 minutes.
3. Heat oil in 12-inch nonstick (or not) skillet over medium-high heat until just smoking. Add tofu and cook until both sides are crisp and browned, adjusting heat as necessary (I turn it down to medium), about 4 minutes a side. Transfer to paper towel-lined (or not) plate.
4. Spread mayonnaise mixture evenly over cut sides of each roll. Assemble 4 sandwiches by layering ingredients as follows between prepared rolls: tofu, pickled vegetables (leaving liquid in bowl), and cilantro. Press gently on sandwiches to set. Serve.

https://food52.com/recipes/66396-tofu-banh-mi