Tofu bánh mì with vegan Sriracha mayo

• Produce

  • 2 Carrots
  • 1 small bunch Coriander
  • 2 Cucumbers, small
  • 1 Garlic clove
  • 1 Of cabbage, wedge
  • 1/4 tsp Powdered garlic
  • 2 Spring onions, small
  • 3 Turnips or 15 radishes, small

• Refrigerated

  • 400 g Tofu, firm

• Condiments

  • 1/4 cup Brown sugar or maple syrup
  • 4 tsp Lime juice
  • 2 tbsp Maple syrup
  • 2 1/3 tbsp Sriracha
  • 4 tbsp Tamari or soy sauce

• Baking & Spices

  • 2 tsp Cornflour / cornstarch
  • 1 Pepper
  • 1 1/4 tsp Salt

• Oils & Vinegars

  • 3 tbsp Oil
  • 1/2 cup Rice vinegar
  • 1 tbsp Rice wine vinegar
  • 3 tsp Sesame oil, toasted
  • 1 cup Tasting oil, mild

• Liquids

  • 1/4 cup Aquafaba / chickpea water

• Other

  • 1 Long baguette or 4 small ones (gf if gluten intolerant
  • 15 Szechuan (or black peppercorns

Found on lazycatkitchen.com

Description

Directions

• Put rice vinegar, sugar, peppercorns, salt and garlic clove in a small pot and bring to the boil. Continue simmering for about 10 minutes and then immerse carrot, turnip (or radishes) in it.Mix tofu marinade ingredients: maple syrup, rice vinegar, tamari, Sriracha and sesame oil. Cut pressed tofu into smaller pieces. You can prepare it in two different ways. I like my tofu pan-fried but you can also bake it for a healthier and still very good result. If pan-frying your tofu, sprinkle it lightly with cornflour/cornstarch and fry on a small amount of hot oil until browned on both sides. Blot it with a piece of paper towel after frying. Finally, pour marinade over the tofu to flavour it. If baking, immerse the tofu pieces in prepared marinade and set the oven to 180° C / 355° F. Once the oven is ready, pop marinated tofu pieces onto a paper-lined baking tray and bake for 30-40 minutes. Once baked, apply a second layer of marinade to intensify the flavour.To make a mayo, put aquafaba, lime juice, salt and garlic powder into a tall container and blend together with an immersion blender. Once combined and slightly frothy, start adding oil very slowly while blending at the same time. It should be literally trickled in (rather than poured in) so that the mayo starts to emulsify properly. Once your mayo gets all thick and creamy, season it with Sriracha, pepper and extra salt if needed. Refrigerate it (to thicken it further) while you assemble your sandwich.Cut baguettes into small pieces and toast them lightly under a grill. Fill them with a layer of pickled vegetables, fresh cucumber, shredded cabbage, spring onions, tofu and fresh coriander. Top with a dollop of Sriracha mayo before closing the sandwich.