I love a good sandwich on a nice rustic baguette, especially if there is a good pickle or some sauerkraut is involved, I have been thinking about making this for a while and today was the day, no need to be intimated just prepare the quick pickled vegetables let it marinate for an hour or so and construct the sandwich. This is very versatile and the fillings are limitless, of course this one is a Vegetarian Bahn Mi.
Do Chua
2 large carrots peeled and cut into matchsticks
1 pound of Daikon Radish, peeled and cut into matchsticks
2 jalapeños seeded and sliced
3 inch piece of ginger cut into matchsticks
3 cloves of crushed garlic
1 TBSP of finally chopped lemongrass(or omit)
3 scallions sliced into long strips
1 tsp of salt
1/2 raw sugar
1 1/2 Cup of vinegar
Place carrots and daikon in a bowl sprinkle with salt, expel the water. Wash them once they wilt, place in a bowl or jar along with he other ingredients. Mix the sugar , vinegar and 1 cup of water in a small bowl, stir until the sugar is dissolved, pour this liquid over the vegetables. Refrigerate 1 hour before serving.
Tofu Slices
1 box of firm sprouted tofu
4 TBSP soy sauce
2 TBSP sesame oil
Season with salt once its nice and crispy
Slice the tofu into rectangles and drench in the soy sauce and sesame oil, heat up a cast iron pan and fry them up on both sides, or bake in the oven.
Sriracha Sauce
1/2 vegan mayo
2 TBSP of Sriracha or more:)
Mix together.
Now the fun part, to put this beauty together, make her pretty we first eat with our eyes!
Toast the Ciobatta(thats what I used here), spread with the sriracha mayo, top with Don Chua after its drained a little bit, and top with 2 or 3 tofu slices , and top with avocado slices or cucumber slices, finishing it off with sprigs of fresh cilantro! Now this is a fresh, flavorful and beautiful aromatic sandwich! Bon Appetite! Happy Cooking and Eating!!
