Tofu bánh mì

From America’s Test Kitchen’s <em>Cook’s Science.</em> <br /> <br />A few thoughts: If you have a boatload of watermelon radishes on hand from a CSA, you can shred those in place of or in addition to the carrots. Or you can <a href="https://food52.com/recipes/33585-pickled-watermelon-radishes">pickle them</a>, and use them here in addition to the quick-pickled carrots and cucumber. Warning: If you are unfamiliar, watermelon radishes, upon being pickled, become very stinky. But, after you open their storage vessel and let them breath a little bit, the stench subsides, and they are so good here (or on any sandwich). <br /> <br />I don’t use cucumbers because they are not in season for me right now, but they would be delicious, and I look forward to using them next spring/summer. <br /> <br />If you don’t want to fry the tofu, you could oven-bake it. Use <a href="https://food52.com/recipes/56204-baked-tofu-with-coconut-kale">this recipe</a> as a guide, keeping the tofu in slices as opposed to cubes. Frying is kind of fun, however, and it's faster than baking. If you want to make it vegan, omit the fish sauce and use another tablespoon of lime juice or vinegar plus a pinch of salt. Use a vegannaise in place of the mayo. <br /> <br />Shredding: Using a mandoline for the carrots makes them a little prettier, but it’s not necessary. I’ve shredded the carrots (and watermelon radish) using the attachment to my Cuisinart, and while the shape isn’t quite as pretty, I think the shredded shape actually absorbs the dressing faster.
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