Banh Mi Sandwich

Slabs of extra-firm tofu soak in a bright tamari-lime-ginger marinade, then get seared until golden and caramelized. The pickles are best made a day or two ahead.

Ingredients

• 1 (14-ounce) package extra-firm tofu
• Extra-virgin olive oil, for the pan
• Sourdough bread
• Spicy mayo (vegan)
• Fresh cilantro

Pickled Veggies

• 1 small daikon radish, sliced into matchsticks
• 2 small carrots, sliced into matchsticks
• ½ small cucumber, seeded and sliced into matchsticks
• ½ jalapeño pepper, thinly sliced
• ⅓ cup rice vinegar, plus more as needed
• ⅓ cup water, plus more as needed
• Cane sugar
• Sea salt

Tofu Marinade

• 1 tablespoon olive oil
• 2 tablespoons tamari
• Juice of ½ lime
• ½ teaspoon lime zest
• 1 garlic clove, minced
• ½ teaspoon minced fresh ginger
• Freshly ground black pepper

Instructions

1. Ahead of time, combine the daikon, carrots, cucumber, and jalapeño in a medium jar with the vinegar, water, and a pinch each of sugar and salt. Top off with more water and vinegar if the vegetables aren’t submerged. Refrigerate at least an hour; they keep up to a week.
2. Drain the tofu, cut it into ½-inch slices, and pat dry on a towel.
3. Whisk the marinade ingredients together in a small bowl: olive oil, tamari, lime juice and zest, garlic, ginger, and pepper.
4. Lay the tofu in a shallow pan, pour the marinade over, and turn the slices to coat all sides. Add extra tamari if needed. Marinate 15 minutes or longer.
5. Warm a nonstick skillet over medium-high with a little oil. Lay the slices down with space between them, cooking in batches if needed, and leave them undisturbed for a few minutes per side until deep golden and caramelized at the edges. Season to taste off the heat.
6. Build the sandwiches: spicy mayo on the sourdough, then tofu, pickled vegetables, and cilantro.