A classic Vietnamese meal.
Makes 8 sandwiches
8 baguettes
Pickled Vegetables
4 cups daikon, julienned
4 cups carrots, julienned
1 cup sugar
2 teaspoons salt
2 cups white vinegar
4 cups water
Seasoned Tofu
2 packages of firm tofu
4 tablespoons soy sauce
4 tablespoons vegetable oil
4 teaspoons sesame oil
2-3 cloves garlic, minced
Spread
12 tablespoons mayonnaise
4 tablespoon finely chopped cilantro
Generous splash of Maggi seasoning
For Assembly
1 medium cucumber, sliced lengthwise
3-4 jalapeño peppers, sliced
Cilantro
Pickling
Peel & cut carrots and daikon to small lengthwise pieces. Sprinkle salt & toss well. Soak for 15 minutes.
Rinse thoroughly & squeeze to remove excess moisture. Pat dry with a towel and place into a large jar.
Dissolve sugar in hot water & combine with remaining vinegar & water. Add mixture into jars to cover daikon & carrots.
Refrigerate for next use.
Tofu
Cut tofu into slices pat dry to remove excess liquids
Combine soy sauce, sesame oil, and garlic in a small bowl. Place tofu slices in the mixture and refrigerate for 30 minutes.
Over medium heat, add vegetable oil and cook tofu on both sides until golden.
To Assemble
Combine spread ingredients in a small bowl
Cut but don’t separate your baguettes
Spread the mayo mixture as needed onto the top and bottom of your baguette
Add tofu slices, sliced cucumber, pickled vegetables, jalapeno & top with cilantro
Toast if desired