Tofu Banh Mi Wraps With Quick-Pickled Carrots And Radishes

• 1/2 cup rice vinegar
• 2 teaspoons sugar
• 2 medium carrots
• 4 radishes
• 1/3 cup canola mayonnaise
• 3 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
• 1 (14-ounce) container extra-firm, water-packed tofu, drained
• 1/4 teaspoon kosher salt
• 2 teaspoons canola oil
• 1 tablespoon dark sesame oil
• 4 (12-inch) multigrain wraps (such as Flatout)
• 1/2 English cucumber, halved lengthwise and thinly sliced
• 1 cup fresh cilantro leaves

1. Combine vinegar and sugar in a small saucepan over medium-high heat; bring to a simmer.
2. Slice carrots into thin ribbons using a vegetable peeler; place in a bowl. Thinly slice radishes; add to bowl. Pour vinegar mixture over vegetables; gently toss to coat using tongs. Set aside.
3. Combine mayonnaise and Sriracha in a bowl, stirring with a whisk.
4. Cut tofu in half horizontally, and slice into 8 (1-inch) pieces; pat dry. Sprinkle evenly with salt. Heat canola oil in a nonstick skillet over medium heat. Add tofu; cook 1 minute on each side. Drizzle sesame oil over tofu; cook 30 seconds.
5. Drain carrots and radishes; discard liquid. Place wraps on a cutting board. Spread mayonnaise mixture down center of each wrap. Top evenly with tofu, cucumber, and pickled vegetables; sprinkle with cilantro leaves. Roll each wrap tightly; cut in half.

rice vinegar, sugar, carrots, radishes, canola mayonnaise, sriracha, kosher salt, canola oil, sesame oil, wraps, cucumber, fresh cilantro

Taken from www.myrecipes.com/recipe/tofu-banh-mi-wraps-quick-pickled-carrots-radishes (may not work)