Two rounds of Mostly Meatless March has definitely made me into a tofu convert. John’s not really there yet, but he’ll still eat anything tofu I put in front of him, to his credit. This recipe’s a little labor intensive but a lot of fun.
1 baguette, cut in four pieces and in half lengthwise
About 10 oz tofu, cut into four slices lengthwise
2 tablespoons finely chopped peeled fresh lemongrass
2 tablespoons water
1 tablespoon lower-sodium soy sauce
2 teaspoons sesame oil, divided
Less than 1/4 cup rice vinegar
Less than 1/4 cup water
1 tsp sugar
carrots and radishes, sliced thin
big handful cilantro, chopped
2 tbsp olive oil mayo
1 tsp sriracha
some cucumbers, sliced
Lay tofu slices out and wrap in paper towls – cover with a cast-iron skillet or other heavy pan. Let stand 15 minutes. Blot with paper towels.
Combine 2 tablespoons lemongrass, water, soy sauce, and 1 teaspoon sesame oil in a 13 x 9-inch glass or ceramic baking dish. Arrange tofu slices in a single layer in soy mixture, turning to coat. Let stand for 15 minutes.
Combine vinegar and the next 3 ingredients (through salt) in a medium bowl, stirring until sugar and salt dissolve. Add carrot and radish; toss well. Let stand for 30 minutes, stirring occasionally. Drain.
Combine remaining 1 teaspoon sesame oil, mayonnaise, and Sriracha in a small bowl, stirring with a whisk. Cut bread horizontally. Spread mayonnaise mixture evenly on cut sides of bread.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove tofu from marinade, and discard marinade. Pat tofu slices dry with paper towels. Add tofu slices to pan, and cook for 4 minutes on each side or until crisp and golden. Arrange tofu slices on bottom half of bread; top tofu slices with carrot mixture, cilantro and cucumber slices.