From craving to table
Instructions
- 1
In a shallow bowl, whisk together soy sauce, olive oil, 1 tablespoon rice vinegar, maple syrup, and black pepper. Add tofu slices and marinate for at least 10 minutes, flipping once.
- 2
Meanwhile, combine carrots, daikon, 1/4 cup rice vinegar, sugar, and salt in a bowl. Toss and let sit for at least 15 minutes to pickle.
- 3
In a small bowl, mix mayonnaise, Dijon mustard, and lemon juice until smooth. Set aside.
- 4
Heat a nonstick skillet over medium-high heat. Add marinated tofu slices and cook for 3-4 minutes per side, until golden and crisp. Remove from heat.
- 5
Slice the baguette lengthwise and lightly toast if desired.
- 6
Spread Dijon mayo liberally on both sides of the baguette.
- 7
Layer the cooked tofu, pickled vegetables (drained), cucumber slices, cilantro, and jalapeño (if using) onto the baguette.
- 8
Close the sandwich, slice into individual portions, and serve immediately.