Tofu Bánh Mì with Vegan Sriracha Mayo

lazycatkitchen.com

BELABOYO

1 long baguette or 4 small ones (GF if gluten intolerant)

a wedge of cabbage, sliced finely

2 small cucumbers, ribboned

2 small spring onions

small bunch of coriander

PICKLES (make a day ahead if you can)

2 carrots, ribboned / julienned

3 small turnips or 15 radishes, sliced/julienned

½ cup / 120 ml rice vinegar + ½ cup water

¼ cup brown sugar or maple syrup

15 Szechuan (or black) peppercorns

1 tsp salt

1 garlic clove, crushed with a knife

subheading: MARINATED TOFU:

400 g firm tofu, pressed*

2 tbsp maple syrup

1 tbsp rice wine vinegar

4 tbsp tamari or soy sauce

1 to 2 tbsp Sriracha

3 tsp toasted sesame oil

2 tsp cornflour / cornstarch (optional)

3 tbsp oil, for frying (optional)

subheading: SRIRACHA MAYO:

¼ cup / 60 ml aquafaba / chickpea water**

4 tsp / 20 ml lime juice (or lemon juice or vinegar)

¼ to ½ tsp salt, more to taste

¼ tsp powdered garlic, more to taste

approx. 1 cup / 240 ml of mild tasting oil (canola, grapeseed, safflower or light olive oil)

4 to 5 tsp Sriracha

pepper, to taste

Directions at lazycatkitchen.com

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