Spirited Spring Mix Banh Mi

For the pickled carrots and daikon:

In a small saucepan over medium high heat, bring water, 2 Tbsp. rice vinegar, and 1 tablespoon of sugar up to a boil then remove from heat. Combine carrots and daikon in a medium bowl, pour vinegar mixture over vegetables, and let stand for 15 minutes. Cover and refrigerate for at least 1 hour.

For the Bahn Mi:

Slice the tofu into ½” thick rectangles and place in the bottom of a baking dish. In a small bowl, whisk together the soy sauce, ginger, garlic, 1 Tbsp. rice wine vinegar, sesame oil, and vegetable oil. Pour the mixture over the tofu slices, cover and refrigerate for 30 minutes.

Preheat the oven to 400ºF. Place a large nonstick skillet over medium high heat. Remove tofu from the marinade and fry until starting to turn golden brown on both sides, about 4-5 minutes. Place the pan-fried tofu back in the baking dish with the marinade and cook for another 15 minutes, flipping once halfway through.

In a small bowl, combine the vegan mayo and sriracha. Set aside.

To assemble:

Cut the sub rolls in half lengthwise and swipe both sides with the sriracha mayo. Start building the Banh Mi from the bottom up, by scattering a few pieces of jalapeño (if using) followed by a few pieces of the tofu. Top the tofu with a few cucumber slices, some of the pickled carrot and daikon, a few leaves of cilantro, and about 1 cup of the Spirited Spring Mix. Repeat the process for the remaining Banh Mi and serve.