Ingredients:
For the vegetables:
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2 large carrots, julienned
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1 small daikon radish, julienned
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1 cup (250 ml) rice vinegar
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1 cup (250 ml) water
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1/4 cup (60 ml) sugar
For the tofu:
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1 block of tofu (454 g), sliced 1 cm thick
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2 tbsp (30 ml) canola oil
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1 tbsp (15 ml) soy sauce
For the sauce:
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Curry Verde hot sauce (to taste)
For the sandwich:
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4 Banh Mi buns
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Mayonnaise
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Reserved tofu
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Reserved pickled vegetable mix
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4 Lebanese cucumbers, sliced
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Fresh cilantro
Preparation steps:
For the vegetables:
In a small saucepan, bring water, vinegar, and sugar to a boil. Place the vegetables in a bowl and pour the hot vinegar mixture over them. Let cool to room temperature, then drain and set aside.
For the tofu:
Heat oil in a non-stick pan over medium-high heat. Cook tofu slices until golden on both sides. Remove from heat and toss with soy sauce to coat. Set aside.
For the sandwich:
Slice the Banh Mi buns lengthwise and spread with mayonnaise. Layer with tofu, pickled vegetables, cucumber slices, fresh cilantro, and a generous amount of cooled Curry Verde sauce. Serve immediately.