Banh Mi Tofu – Special Hop Style

For the veggies :

• 2 large carrots (julienned)
• 1 small daikon radish (julienned)
• 1 cup (250 ml) rice vinegar
• 1 cup (250 ml) water
• 1⁄4 cup (60 ml) sugar

For the tofu :

• 1 (454g) block of tofu sliced 1 cm thick
• 2 tsp (30 ml) canola oil
• 1 tsp (15 ml) soy sauce

For the sauce :

• 3⁄4 cup (180 ml) sugar
• 1⁄4 cup (60 ml) Calypso hot sauce
• 1⁄4 cup (80 ml) water
• 1⁄2 cup (125 ml) seasoned rice vinegar
• 4 cloves garlic (finely chopped)
• 1 tsp (15 ml) fish sauce
• 1 tsp (15 ml) cornstarch
• 1 tsp (15 ml) soy sauce

For the sandwich :

• 4 Banh Mi buns
• Mayonnaise
• 4 Lebanese cucumbers (sliced)
• Fresh cilantro

For the veggies:
In a small saucepan, bring the water, vinegar, and sugar to a boil. Place the vegetables in a bowl and pour the hot vinegar mixture over them. Let it soak until it reaches room temperature. Drain and set aside for later.

For the tofu:

Heat the oil in a non-stick skillet over medium-high heat. Place the tofu slices in the skillet and brown them on both sides. Remove the pan from the heat and add soy sauce to coat the pieces. Set aside.

For the sauce:

Whisk all the ingredients together in a small saucepan. Bring to a boil while stirring. Once the mixture has thickened, remove it from the heat and set it aside.

And finally the sandwich!

Cut bread lengthwise and brush with mayonnaise. Add tofu, vegetable mixture, cucumbers, cilantro, and a generous portion of chilled sauce.

Enjoy!!!