vegan banh mi
1/2 cup carrots, shredded
1/2 cup cucumbers, shredded
1/4 cup mirin or brown rice vinegar
1 block (16 ounces) firm tofu, sliced into three sections then quartered
2 small cloves garlic, minced or pressed
1/4 cup toasted sesame oil
1/4 cup tamari
garlic chili sauce, to taste (I use Sriracha)
fresh jalapeños, sliced, to taste
fresh cilantro, to taste
1 bunch green onions, sliced
4 French baguettes or soft hoagie rolls (get them from a Vietnamese grocer/bakery if you can)
lime juice, to taste
vegan mayo, to taste (I use Vegenaise)
1. Marinate the cucumbers and carrots in the mirin, and refrigerate for at least an hour. In a non stick pan, cook tofu on low heat without oil. (this will make the tofu firmer) Cook for about 10 minutes, flipping once the sides are browned.
2. Mix the garlic, sesame oil, tamari, and chili sauce. Marinate your cooked tofu in sauce for the remainder of the time your vegetables are marinating.
3. Once done marinating, assemble your hoagie with marinated vegetables, sauce with tofu, jalapenos, cilantro, and green onions. I like to squeeze lime juice in Vegenaise and spread it on my hoagie.
Source of recipe: Adapted from the famous fu wah in Philadelphia. Holy smokes, their tofu hoagies rule.