Tofu Banh Mi Sandwich

Steps

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1. 1
   Prepare the pickled vegetables: slice the daikon radish into 2-3 inch pieces crosswise, then cut into thin planks, and finally into matchstick-size pieces. Cut the carrots the same way.
   ▶ ≈0:27
2. 2
   Massage the vegetables with salt for about 2 minutes to draw out excess moisture and achieve an ideal soft yet crunchy texture. Let rest for 15 minutes, then rinse thoroughly and squeeze out as much water as possible before packing tightly into a glass jar.
   ▶ ≈0:52
3. 3
   Make the pickling brine by combining water, distilled white vinegar, salt, and sugar, ensuring the sugar is fully dissolved. Pour over the vegetables and refrigerate for at least 1-2 hours, or ideally overnight.
   ▶ ≈1:29
4. 4
   Prepare the mushrooms: clean 8 ounces of cremini mushrooms and slice them. Dice 1 small yellow onion. Smash 4 garlic cloves to remove the peels and slightly flatten them.
   ▶ ≈2:43
5. 5
   Break walnuts into pieces. Heat a large skillet over medium heat, add 2 tablespoons of oil and the diced onion, cooking for 3-4 minutes until softened. Add garlic and walnuts, stirring frequently to prevent burning, until the walnuts are golden brown after about 5 minutes.
   ▶ ≈2:43
6. 6
   Remove from heat and wipe out the pan. Cook the mushrooms over medium-high heat for 5-8 minutes to draw out moisture and concentrate flavor. Reduce heat to low, add the spice blend, stir constantly for 15-20 seconds, then remove from heat.
   ▶ ≈4:27
7. 7
   Transfer all the cooked ingredients to a food processor along with 1 cup of cooked lentils, 1.5 tablespoons of soy sauce, and a small amount of brown sugar. Blend into a smooth, pâté-like consistency and taste to adjust seasonings as needed.
   ▶ ≈5:05
8. 8
   Pre-treat the tofu: bring water to a boil and dissolve salt in it. Slice 24 ounces of tofu into 6 slabs about 2/3 inch thick. Soak in the hot salt water for 10 minutes, then drain and pat dry with a clean towel.
   ▶ ≈5:42
9. 9
   Prepare glaze ingredients: chop 4 garlic cloves and grate or mince fresh ginger. Remove the tough outer layers of lemongrass and trim off the top two-thirds. Smash the lemongrass to release its oils and aroma, then mince it finely.
   ▶ ≈6:31
10. 10
    Make the glaze: combine 2 tablespoons each of sriracha and soy sauce, and 4 teaspoons each of brown sugar and lime juice.
    ▶ ≈7:11
11. 11
    Heat a stainless steel skillet over medium-high heat for several minutes. Add oil and lower to medium heat, carefully place the tofu slices in the pan. Don't move them for the first few minutes. After 6-8 minutes, flip and cook another 4-7 minutes until both sides are golden brown. Transfer to paper towels to drain excess oil.
    ▶ ≈7:41
12. 12
    Keep a little oil in the pan and heat over medium-low. Add ginger, garlic, and lemongrass, stirring frequently for about 90 seconds to 2 minutes. Pour in the glaze and let it sizzle and reduce for about 2 minutes. Return the tofu to the pan and coat evenly with the glaze.
    ▶ ≈8:24
13. 13
    Prepare the bread: slice the bread lengthwise. Lightly toast the bread in the oven for a nice crisp texture.
    ▶ ≈9:09
14. 14
    Make the umami mayo: mix vegan mayonnaise with a little Bragg's Liquid Aminos and plenty of black pepper.
    ▶ ≈9:48
15. 15
    Assemble the sandwich: generously spread umami mayo on both sides of the bread. Add a scoop of pâté to both sides. Layer on the glazed tofu, followed by pickled carrots and daikon. Add fresh cilantro sprigs (or mint) and finish with sliced fresh chilies.
    ▶ ≈10:15