Vegetarian Banh Mi with Crispy Tofu

cookinglight.com

Ezra Loeb

2 cups water

3 tablespoons unseasoned rice vinegar

4 teaspoons granulated sugar, divided

1 cup matchstick carrots

1 small daikon radish, cut into matchsticks

¼ cup canola mayonnaise

1 tablespoon Sriracha sauce

1 tablespoon fresh lime juice (from 1 lime)

1 tablespoon lower-sodium soy sauce

½ teaspoon fish sauce

½ teaspoon grated fresh garlic

½ teaspoon grated fresh ginger

3 tablespoons sesame oil, divided

1 (14-oz.) pkg. extra-firm tofu, pressed and cut into 12 (3-½ in.) planks

3/8 teaspoon kosher salt

1 (8-oz.) French baguette, cut into quarters and halved lengthwise, centers removed, and toasted

½ cup thinly sliced cucumber

¼ cup cilantro leaves

2 tablespoons thinly sliced jalapeño

Directions at cookinglight.com

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