Vietnamese-Style Tofu Hero with Asian Slaw

• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon white pepper
• 1/4 teaspoon ground cayenne
• 1/2 teaspoon sweet paprika
• 1 teaspoon dry mustard
• 1 teaspoon ground ginger
• 1/4 cup soy sauce
• 2 tablespoons minced chives
• 1 pound extra-firm tofu, cut into 8 ( 1/4-inch) slabs
• 4 French demi-baguettes, split
• 4 tablespoons vegan mayonnaise
• 4 tablespoons chile oil
• 4 fresh cilantro sprigs
• 1/2 English cucumber, cut lengthwise into 4 slices
• Asian Slaw (recipe follows)
• 2 tablespoon agave nectar
• 1/4 cup rice vinegar
• 1/2 cup julienned carrot
• 1/2 cup julienned daikon radish
• Sea salt
• Freshly ground black pepper to taste

1. Make the tofu: Preheat the oven to 375F.
2. In a small bowl, whisk together all of the ingredients except for the tofu.
3. Pour into a 9 by 13-inch baking dish.
4. Place the tofu slabs in a single layer in the baking dish.
5. Turn over to coat with the marinade.
6. Bake for 20 minutes, turning the tofu over halfway through.
7. Assemble the sandwiches: Spread half of each baguette with 1 tablespoon of the mayonnaise and drizzle with 1 tablespoon of the chile oil.
8. Layer 1 sprig of cilantro and 1 cucumber slice (cut to fit, if necessary).
9. Place two pieces of the tofu and a spoonful of the Asian Slaw on each baguette half.
10. Top with remaining baguette halves and cut sandwiches in half.
11. Serve immediately.
12. For the Asian Slaw:
13. Place all of the ingredients in a small bowl with 1/2 cup water and toss to combine.
14. Store, covered, in the refrigerator for up to 2 days.

freshly ground black pepper, white pepper, ground cayenne, sweet paprika, mustard, ground ginger, soy sauce, chives, extrafirm tofu, vegan mayonnaise, chile oil, cilantro sprigs, cucumber, asian slaw, nectar, rice vinegar, carrot, radish, salt, freshly ground black pepper

Taken from www.cookstr.com/recipes/vietnamese-style-tofu-hero-with-asian-slaw (may not work)