Bite into this meaty and perfectly flavored Tofu Banh Mi with quick pickled carrots and cucumbers and topped with creamy Bánh Mî sauce.
Combine all the ingredients for the tofu marinade EXPECT the cooking oil in a large, shallow dish. Slice the tofu into (4) 1/4" slices and place in the marinade so that tofu is completely submerged. Marinate for at least 1 hour.
Combine the ingredients for the pickled vegetables in a small bowl. Cover and refrigerate until ready to use.
In a small bowl, whisk together the ingredients for the Creamy Banh Mi Sauce. Refrigerate until ready to use.
Once tofu is marinated, heat oil in a large skillet over medium heat. Once the oil is hot, add the tofu. Cook for about 5 minutes per side, until the tofu is dark and crispy.
Cut the baguette in half and then slice each baguette lengthwise to open. Generously spread the creamy Banh Mi sauce over both sides of each baguette. Add cooked tofu and a small handful of pickled carrots and cucumber. Top with fresh cilantro and jalapeño and serve immediately.
Serving and Storing - This sandwich should be served shortly after assembling. If it sits out too long, the bread will start to get soggy. Store leftovers separately. Quick pickled vegetables and Banh mi sauce can be stored in an airtight container in the refrigerator for up to 7 days. The tofu should be stored in the refrigerator for up to 5 days.