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Vegetarian tofu banh mi

May 16, 2012
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Serves 4

½cup sugar
½teaspoon salt
¾cup boiling water
1cup distilled white vinegar
2large carrots, cut into thin matchsticks
2daikon, cut into thin matchsticks
1loaves crisp baguettes, the whole bread cut into thirds
cup mayonnaise
2tablespoons sweet red chili sauce
8pieces baked tofu
2jalapeno peppers, thinly sliced
½English cucumber, thinly sliced
½bunch fresh cilantro

1. In a bowl, stir the sugar, salt, and boiling water until sugar dissolves. Add vinegar, carrots, and daikon; toss well. Refrigerate for 30 minutes.

2. Slice the bread lengthwise. If it is dense, pull out some of the filling. Spread each side of bread generously with mayonnaise and chili sauce. Add tofu, jalapenos, cucumbers, and the pickled carrot mixture, and several sprigs of cilantro.

3. Close sandwiches and serve with extra pickled carrots and daikon. Sally Pasley Vargas

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