Tofu Bánh Mì

• 2 medium carrots ((julienned)) ↔ Replace
• 1½ cup daikon radish ((julienned)) ↔ Replace
• 2 tablespoons sugar ↔ Replace
• 3 tablespoons rice wine vinegar ↔ Replace
• 2 teaspoons sesame oil ↔ Replace
• 1/2 teaspoon salt ↔ Replace
• 1 pound firm or soft tofu ((either works, depending on your preference, sliced into ¼-inch/6mm thick rectangles)) ↔ Replace
• 3 tablespoons neutral oil ((such as vegetable, canola, or avocado oil)) ↔ Replace
• 1/4 cup cornstarch ↔ Replace
• 1 teaspoon sesame oil ↔ Replace
• 3 cloves garlic ((chopped)) ↔ Replace
• 3 tablespoons water ↔ Replace
• 1 tablespoon sugar ↔ Replace
• 1 1/2 tablespoons vegetarian fish sauce ((or regular fish sauce if pescatarian)) ↔ Replace
• 2 teaspoons soy sauce ↔ Replace
• zest of 1 lime ↔ Replace
• 1/4 cup mayonnaise ↔ Replace
• 2 teaspoons Sriracha ↔ Replace
• 1 tablespoon lime juice ↔ Replace
• 2 baguettes ↔ Replace
• 1 cucumber ((thinly sliced on an angle)) ↔ Replace
• 1 jalapeño ((de-seeded and thinly sliced)) ↔ Replace
• 1 cup cilantro ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

This page may contain an automatic translation. The original source remains leading.