From craving to table
Instructions
- 1
In a bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Add carrots, cucumber, and daikon; toss to coat. Let them pickle for at least 15 minutes.
- 2
Pat tofu slices dry and place in a shallow dish. Drizzle with soy sauce and hoisin sauce, turning to coat. Dust each piece with cornstarch.
- 3
Heat oil in a skillet over medium-high heat. Add tofu and cook until golden and crispy on both sides, about 3-4 minutes per side. Drain on paper towels.
- 4
In a small bowl, mix mayonnaise and sriracha (if using).
- 5
Split baguettes open and lightly toast. Spread sriracha mayo on both sides.
- 6
Layer crispy tofu, pickled vegetables (drained), cilantro, and jalapeño slices into the baguettes.
- 7
Serve immediately while the bread is crisp and the tofu is warm.