1.5tspsrirachause more or less to adapt your own spice level
Sandwich
1large baguette
1pkg.cilantro
Instructions
Marinated Tofu
Cover the tofu in a paper towel and press to remove excess water. Cut into thin slices (~0.5 inch/1cm).
Mix all the ingredients for the marinade, place the tofu slices in a large casserole, drizzle with the sauce and let it sit for at least 15 minutes - Flip the tofu a few times.
Heat a nonstick frying pan with oil and cook each side of the tofu for 5 minutes until brown and lightly crispy. I always add the remaining marinade to the pan for more flavorful tofu - be aware that it can get a little messy with all the sauce in the pan.
Pickled Veggies
Slice the carrot and radish into julienne strips. Place in a bowl, add the rice vinegar, sugar, salt and massage with your hands. Leave it to sit for at least 15 minutes.
Prepare Sandwich
Cut the baguette in 4 pieces and slice each one open in the middle, but don't cut entirely through, so that one end still holds together.
Mix all the ingredients for the Hoisin-Mayo and spread the bread with it. Add tofu, pickled veggies, and cilantro.
Notes
The recipe is for four small or two large sandwiches.
All ingredients can be stored up to two days in the fridge.
Sandwiches can be prepared in advance and kept for max. one day in the fridge.