Name: Curried Tofu Banh Mi
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 3 servings
Ingredients: 0.5 cup rice wine vinegar (or sub apple cider vinegar or white vinegar); 0.33 cup hot water; 0.25 tsp sea salt; 1 tsp maple syrup; 0.66 cup carrot (thinly sliced or shredded); 0.5 cup cucumber (sliced); 0.5 cup daikon radish (shredded or thinly sliced, optional); 1 null jalapeno (thinly sliced, optional); 14 oz extra firm tofu (pressed for at least 20 mins); 1 tsp curry powder (less or more to preference); 1.5 tsp soy sauce (or tamari); 1 tsp maple syrup (or sugar); 0.25 tsp salt; 0.25 tsp garlic powder; 3 tbsp coconut cream (scoop from a can of full fat coconut milk); 0.75 cup coconut milk; 0.5 tsp flour (rice flour for gluten-free); 0.5 tsp curry powder; 0.25 tsp salt; 0.25 tsp garlic powder; 0.25 tsp sugar; null to_garnish cilantro (or mint or both); null to_garnish mint (or cilantro or both); null to_serve lettuce (or crunchy baby greens); null to_serve baby greens (or lettuce or crunchy baby greens); null to_serve bread (or baguettes); null to_serve baguette (or bread)

Instructions

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1

For pickled vegetables: combine the rice wine vinegar (0.5 cup), hot water (0.33 cup), sea salt (0.25 tsp), and maple syrup (1 tsp) in a container. Mix well. Add the carrot (0.66 cup), cucumber (0.5 cup), daikon radish (0.5 cup), and jalapeno (1). Press to submerge, cover, and chill for at least 1 hour.
2

For coconut curry sauce: mix coconut milk (0.75 cup), flour (0.5 tsp), curry powder (0.5 tsp), salt (0.25 tsp), garlic powder (0.25 tsp), and sugar (0.25 tsp) in a saucepan. Heat over medium heat, bring to a boil, stirring occasionally. Simmer for 2-3 minutes to thicken, then remove from heat.
3

Slice the pressed extra firm tofu (14 oz) into 0.5 inch thick slices. Heat a cast iron skillet over medium heat. Add oil and spread.
4

Once the skillet is hot, carefully place the tofu slices. Cook for 3-4 minutes per side. Mix the remaining curry powder (1 tsp), soy sauce (1.5 tsp), maple syrup (1 tsp), salt (0.25 tsp), garlic powder (0.25 tsp), and coconut cream (3 tbsp) in a bowl and add to the pan. Mix and cook to thicken the sauce, flipping the tofu slices midway to coat evenly. Remove from heat.
5

To assemble: Drain the pickled vegetables. Toast the [to_serve bread] or [to_serve baguette] slices (optional).
6

Spread a layer of the coconut curry sauce on the bread, then add [to_serve lettuce] or [to_serve baby greens], then layer the tofu slices, pickled vegetables, then [to_garnish cilantro] or [to_garnish mint] and jalapeno if using. Add some sriracha or sambal oelek for additional heat (optional). Slice and serve!