Tofu Bahn Mi

Ingredients:

1 small carrot, julienne
radish, julienne
2 tablespoons rice vinegar
1/4 cup water
5 black peppercorns
2 teaspoons salt
1 tablespoon brown sugar
1 clove garlic, crushed
1 block tofu, pressed
2 tablespoons honey or agave
1 tablespoon rice vinegar
3 tablespoons soy sauce
sriracha, as desired
2 teaspoons arrowroot powder
1 teaspoon sesame chili oil
2 tablespoons cashew, soaked
1 teaspoon nutritional yeast
1/2  tablespoon sriracha
juice of 1/2 lime
french baguette
red or white cabbage, thinly sliced
1 cucumber, ribboned
1 green onion, chopped
handful of cilantro

Combine carrots, radishes, water, vinegar, peppercorns, salt, brown sugar, and garlic. Marinate overnight.

Marinate the tofu in honey, vinegar, soy sauce, and sriracha. Coat with a layer of arrowroot powder and fry or bake until golden. Sprinke with the sesame oil.

Meanwhile, blend the cashews with nutritional yeast, sriracha, lime juice, and a bit of water. Set aside.

To assemble sandwiches, toast the baguette, and stuff with the cabbage, cucumber, pickled carrots and radishes, and tofu. Then drizzle with the sriracha sauce and sprinkle with green onion and cilantro.