Tofu enriches this riff on Vietnamese street food banh mi with plenty of plant-based protein, while a wasabi spread gives the dinner-worthy sandwich some nose-clearing kick.
- 1 block extra-firm tofu
- 2 tbsp canola oil
- 2 tbsp soy sauce
- 1/4 cup rice vinegar
- 2 tsp sesame oil
- 1 garlic clove, chopped
- 1 tbsp finely chopped ginger
- 1 cup shredded red cabbage
- 1 medium carrot, shredded
- 1/3 cup sliced radish
- 1/2 cup English cucumber, sliced into thin matchsticks
- Juice of 1⁄2 lime
- 1 tsp sugar
- 1/2 tsp salt
- 1/3 cup cream cheese, room temperature
- 2 tsp lime zest
- 1/2 tsp wasabi paste
- 2 small baguettes or sub rolls, halved lengthwise
- 1/4 cup cilantro
- Line a cutting board with a couple of paper towels. Top with tofu and more paper towels. Press gently to extract excess liquid. Slice tofu along its width into 2 slabs, then cut each in half.
- Whisk together 1 tbsp canola oil, soy sauce, 2 tbsp rice vinegar, sesame oil, garlic, and ginger in a large container. Place tofu flat in container in a single layer. Cover and refrigerate for at least 2 hours to overnight. Flip once.
- Place cabbage, carrot, radish, and cucumber in a bowl. Whisk together lime juice, 2 tbsp rice vinegar, sugar, and salt, then add to vegetables, stir, and let sit at least 30 minutes.
- Heat 1 tbsp canola oil in a skillet over medium-high heat. Remove tofu from marinade and let excess drip off. Add tofu squares to pan and heat until golden and crispy, about 3 minutes. Flip and heat until golden on other side.
- Stir together cream cheese, lime zest, and wasabi paste.
- To assemble each sandwich, spread cream cheese mixture on bottom half of baguette. Top with 2 pieces of tofu, vegetables, and cilantro. Spread more cream cheese on bread top and place on sandwich.