Ingredients

Instructions

1. 1

   In a shallow dish, whisk together the minced lemongrass, soy sauce, and maple syrup. Add the pressed tofu slabs, turning to coat, and let marinate for at least 15 minutes.

2. 2

   While the tofu marinates, combine the julienned carrots, rice vinegar, and a generous pinch of salt in a small bowl. Toss well and set aside to quick-pickle.

3. 3

   In a separate small cup, mix the vegan mayonnaise and Sriracha until smooth to create your spicy spread.

4. 4

   Heat a splash of oil in a non-stick skillet over medium-high heat. Add the marinated tofu slabs and cook for 3-4 minutes per side until golden brown and crispy.

5. 5

   Slice the baguettes lengthwise (keeping the hinge intact if possible) and toast them lightly until warm and crisp.

6. 6

   Spread the spicy mayo generously inside the baguettes. Layer with cucumber spears, the hot lemongrass tofu, drained pickled carrots, fresh cilantro, and jalapeño slices.