Vietnamese Caramelized Tofu & Crispy Shallot Bánh Mì Sandwich

Ingredients

• 200 g extra-firm tofu, pressed and cubed
• 2 tbsp low-sodium soy sauce
• 1 tbsp coconut sugar
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1/2 cup daikon radish, julienned
• 1/2 cup carrot, julienned
• 3 tbsp rice vinegar, for pickles
• 2 tbsp water, for pickles
• 1 tsp coconut sugar, for pickles
• 1/2 tsp sea salt, for pickles
• 1 piece vegan baguette, 6-inch section
• 2 tbsp vegan mayonnaise
• 1/4 cup fresh cilantro, loosely packed
• 2 tbsp roasted peanuts, crushed
• 2 tsp sesame oil
• 2 medium shallots, thinly sliced
• 2 tbsp neutral oil, for frying shallots

Instructions

1. 1

   Press tofu between paper towels with weight for 10 minutes to remove excess moisture. Cut into 1/2-inch cubes.

2. 2

   Prepare pickled vegetables: combine daikon and carrot in a bowl. Mix rice vinegar, water, coconut sugar, and salt until dissolved. Pour over vegetables and let sit for 20 minutes minimum.