Banh Mi

Pickled Vegetables

• 3/4 cup shredded carrots
• 3/4 cup thinly sliced Persian, Kirby or European cucumbers
• 1/2 cup shredded daikon radish
• 2 tbsp unseasoned rice wine vinegar
• 2 tbsp sugar
• 1/4 tsp kosher salt

Toss together the carrots, cucumbers, daikon, vinegar, sugar and salt and let stand at room temperature for at least 30 minutes.

Baked Sesame Tofu

• 16 oz extra firm tofu, cut into thin 1” slabs
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 1 tbsp maple syrup
• (1 tsp sriracha sauce)
• Pinch of garlic powder
• Pinch of onion powder
• Pinch of sea salt

Preheat oven to 400 degrees and spray a baking sheet with nonstick cooking spray. In a shallow dish, whisk together all ingredients (minus the tofu). Drench each piece of tofu in the sauce ingredients then lay flat on the baking sheet. Bake for 30 minutes, flipping each piece of tofu midway through.