From craving to table
Instructions
- 1
In a shallow dish, whisk together soy sauce, lime juice, brown sugar, and vegetable oil. Add tofu slabs and marinate for 15 minutes, flipping once.
- 2
Meanwhile, combine rice vinegar, sugar, and salt in a bowl. Add carrot and cucumber, toss, and let pickle for at least 15 minutes.
- 3
Mix mayonnaise and Sriracha in a small bowl to make the spicy mayo. Set aside.
- 4
Heat a nonstick skillet over medium heat. Cook marinated tofu about 3-4 minutes per side, until golden brown.
- 5
Slice baguettes lengthwise and toast lightly if desired.
- 6
Spread Sriracha mayo on both sides of each baguette. Layer on tofu, pickled veggies, cilantro, mint, and jalapeño slices.
- 7
Close sandwiches, slice in half, and serve immediately.