I added a little more flavor in some areas and altered the flavors in others, and I've also provided substitutions for some ingredients. :)
(Special thanks to audreyobscura for coming over and taking photos and eating tofu banh mi with me!)
Step 1: Ingredients:
- one package firm or extra firm tofu
- 1/3 cup sugar
- 1 onion, thinly sliced
- 1/3 cup soy sauce
- lots of black pepper - this balances the sugar and gives it a little heat :D
- 1/2 - 1 tablespoon minced garlic
- 1/2 - 1 tablespoon minced ginger
For the pickled carrots:
- 1 large carrot, peeled and shredded or cut into small strips
- 1/4 cup vinegar
- 1/4 cup water
- 1/2 tsp salt
- 1/2 tsp sugar
- a fresh baguette or hoagie rolls - I used hoagie rolls, you want the bread to be soft!
- fresh cilantro leaves
- a cucumber cut into strips
- jalapenos, cut into round, thin slices
- butter, at room temperature, or mayonnaise
- sriracha sauce
Step 2: Prep Work!
Slice the onions and jalapenos thinly, and cut the cucumbers and carrots into strips. Mince your garlic and ginger.
Make the pickled carrots by combine the carrots, salt, sugar, water and vinegar together in a small bowl. They'll only need 15-20 minutes to finish, which will be the amount of time you'll work on the tofu.
Step 3: Cook the Tofu
Once the sugar is browned, add in the soy sauce and stir stir stir. You'll need to dissolve the sugar mixture to get it to combine. Then add in the onions, ginger and garlic and saute until they're starting to soften and get fragrant. Once they're soft, dump in your tofu, top with a generous amount of black pepper, and saute until the tofu has soaked up most of the sauce. Turn the tofu every now and then so it's uniformly covered with sauce. :)
Step 4: Assemble!
Also, now you get to see the weird places I take food photos at home. These sandwiches were made and then eaten standing over my crafting/sewing table. :D