FOR THE TOFU
14 ounces package firm tofu, sliced into 8 pieces
1/2 cup mirin
2 TB Fysh sauce (you can also sub with regular soy sauce)
juice of 1/2 lime
4 cloves garlic, smashed and chopped
1/8 teaspoon black pepper
FOR THE VEGETABLES
2 medium carrots, sliced into thin ribbons
3 stalks celery, sliced thin with a mandolin
2 small cucumbers, sliced thinly
1/2 cup water
1 cup rice vinegar
4 garlic cloves, smashed
2 teaspoons salt
1 teaspoon sugar
fresh baquette, sliced into 4 pieces and split
1/2 cup vegan mayo (I used Fabanaise), mixed with 1-2 TB sambal
1 small jalepeno, sliced thinly
1 –2 scallions, thinly sliced (optional)
handful of fresh cilantro
lime wedges (optional)
TO MAKE THE TOFU
To make the tofu, first press it well – see note above.
Combine the rest of the tofu ingredients in a large glass pyrex. Place the tofu into liquid and allow it to marinade for a few hours, flipping once during that time to ensure it’s evenly marinated.
TO MAKE THE VEGETABLES
Place the carrots, celery and cucumbers into a large bowl. Combine the rest of the vegetable ingredients together, then pour it over the vegetables, allow it to marinate for about half an hour. Drain and set the vegetables aside.
When you are ready to serve the sandwiches, heat a large cast-iron pan over medium-high heat. Add a little oil to the pan and brown the tofu on both sides. When done, place back into the marinade and allow the cool.
Smear the sambal-mayo on four pieces of a sliced baguette. Stuff with the tofu, pickled vegetables, jalepeno, scallions and cilantro. Serve immediately with lime wedges, if desired.