Tofu Banh Mi

Ingredients

• 1 (14-ounce) block extra-firm tofu, drained and sliced into 8 equal slabs
• 1 small carrot, julienned (about 1 cup)
• 1 small daikon, julienned (about 1 cup)
• 1/2 small red onion, thinly sliced (about ½ cup)
• 1 c. unseasoned rice wine vinegar
• 3 tbsp. maple syrup
• 2 tsp. kosher salt
• 1/4 c. vegan mayonnaise
• 1 tbsp. Sriracha
• 1/4 c. low-sodium soy sauce
• 2 tbsp. sesame oil
• 2 tbsp. maple syrup
• 3 cloves garlic, peeled
• 3 -inch piece lemongrass, roughly chopped
• 1/2 -inch piece fresh ginger
• 1/3 c. cilantro, leaves and tender stems, roughly chopped
• 3/4 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 2 tbsp. vegetable oil
• 1 baguette, halved lengthwise and cut into 4 equal portions
• 2 c. cilantro, tough ends removed
• 1 c. basil leaves
• 1 small cucumber, thinly sliced
• 2 jalapeños, seeds removed for less heat, thinly sliced

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