Bánh Mì With Lemongrass Tofu

• 2 (8-inch) baguettes
• Do chua (pickles)
• 1 cup julienned daikon
• 1 cup julienned carrots
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/2 cup white vinegar
• 1 cup water
• Tofu
• 6 to 8 ounces extra firm tofu (half a standard package)
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• 1 teaspoon sesame oil
• 2 bulbs lemongrass, minced
• 1 clove garlic, minced
• Spread
• 4 tablespoons mayonnaise
• 1 tablespoon finely chopped cilantro
• Optional: Maggi seasoning sauce or soy sauce
• Additional fillings and garnishes
• 1 medium cucumber, sliced lengthwise
• 1 or 2 jalapeno peppers, sliced
• Small handful cilantro

1. For the do chua (pickles)
2. In a large bowl, combine sugar, salt, vinegar, and water. Add daikon and carrots and toss. Cover and refrigerate for at least one hour. Drain completely before using. (Note: The measurements given are guidelines; feel free to adjust the sugar, vinegar, or salt to your own taste.)
3. For the tofu
4. Cut tofu into 1/4-inch thick slices and press between clean kitchen towels or paper towels to rid of excess water. In a shallow dish, combine soy sauce, vegetable oil, sesame oil, lemongrass, and garlic. Place tofu in dish, gently coat slices with marinade, and arrange so they overlap as little as possible. Cover and refrigerate for at least one hour. Cook in a skillet over medium heat until brown and crisp on each side.
5. For the spread
6. In a small bowl, combine mayonnaise and cilantro. Add Maggi or soy sauce to taste, if desired.
7. To serve
8. Slice baguettes lengthwise, leaving one side as a hinge. Spread mayonnaise on top and bottom halves. Arrange fillings and garnishes: cucumber, do chua, tofu, jalapeno, cilantro.

baguettes, do chua, carrots, sugar, salt, white vinegar, water, soy sauce, vegetable oil, sesame oil, clove garlic, mayonnaise, cilantro, soy sauce, cucumber, peppers, handful cilantro

Taken from www.epicurious.com/recipes/member/views/banh-mi-with-lemongrass-tofu-50119435 (may not work)