Vegetarian Tofu Banh Mi

🥘 Ingredients

• Pho stock concentrate
  2 unit
• black pepper
• cilantro
  ¼ oz
• cooking oil
  5 tsp
• demi-baguette
  4 unit
• garlic powder
  2 tsp
• hoisin sauce
  4 tbsp
• jalapeño
  1 unit
• lime
  1 unit
• mayonnaise
  1/2 c
• mini cucumber
  2 unit
• potatoes
  24 oz
• radishes
  6 unit
• rice wine vinegar
  3.333 tbsp
• salt
• shredded carrots
  8 oz
• sugar
  1 tsp
• sweet Thai chili sauce
  2 oz
• tofu
  2 unit

🍳 Cookware

• baking sheet
• medium bowl
• small bowl
• small bowl
• large pan

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. Slice potatoes into ¼-inch-thick rounds; toss on a baking sheet with a large drizzle of cooking oil , garlic powder , salt , and black pepper . (For 4, divide potatoes between 2 sheets; roast on top and middle racks, swapping rack positions halfway through.) Roast on top rack until browned and crispy, ⏱️ 20 minutes to 25 minutes.

   potatoes: 24 oz, cooking oil: 5 tsp, garlic powder: 2 tsp, salt, black pepper
2. 

   2

   Zest and quarter lime . Trim and halve mini cucumber lengthwise; thinly slice into half-moons. Trim and halve radishes ; thinly slice into half-moons. Finely chop cilantro . Mince jalapeño , removing ribs and seeds for less heat.

   lime: 1 unit, mini cucumber: 2 unit, radishes: 6 unit, cilantro: ¼ oz, jalapeño: 1 unit
3. 

   3

   In a medium bowl , whisk together rice wine vinegar , ½ tsp sugar , and a big squeeze of lime juice until sugar has mostly dissolved. Stir in shredded carrots , cucumber, radishes, cilantro, half the lime zest, a drizzle of oil, and as much jalapeño as you like. Season with salt and pepper. Set aside to pickle, tossing occasionally, until ready to serve.

   rice wine vinegar: 3.333 tbsp, sugar: 1 tsp, shredded carrots: 8 oz
4. 

   4

   Halve and toast demi-baguette . In a small bowl , combine hoisin sauce and Pho stock concentrate . In a separate small bowl , combine mayonnaise , sweet Thai chili sauce , and a squeeze of lime juice. Season with salt and pepper.

   demi-baguette: 4 unit, hoisin sauce: 4 tbsp, Pho stock concentrate: 2 unit, mayonnaise: 1/2 c, sweet Thai chili sauce: 2 oz
5. 

   5

   Pat tofu dry with paper towels; thinly slice crosswise. Season with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add tofu in a single layer and cook, undisturbed, until browned on bottom, ⏱️ 3 minutes to 4 minutes. TIP: Cook in batches if necessary. Flip tofu; cook until browned, ⏱️ 3 minutes to 4 minutes more. Remove pan from heat. Pour hoisin mixture over tofu; turn to coat.

   tofu: 2 unit
6. 

   6

   Spread cut sides of baguettes with a layer of chili mayo (save some for dipping); fill with as much tofu as you like and pickled veggies (draining first). Halve sandwiches crosswise. Divide sandwiches and potatoes between plates. Serve with any remaining tofu, pickled veggies, and chili mayo on the side.