1/2 c water
1/4 c sugar
1/4 rice wine vinegar
1/2 julienned carrot
1/2 c julienned daikon radish (or double the carrots)
1/4 c soy sauce
1 T chili garlic sauce
1 pkg firm tofu
1 baguette, sliced
1 cucmber, thinly sliced
1 jalapeno. thinly sliced
bunch of cilantro
mayonnaise mixed with a touch of siracha (optional)
Preheat oven to 400.
Drain tofu and wrap with a towel, topping with a heavy item to get moisture out, at least 10 minutes.
Once tofu is done, place in a baking dish and top evenly with the soy sauce and chili garlic sauce. Bake for 40 minutes or until firm.
While tofu is baking, marinate carrots and radish. To do so, in a small saucepan heat up water, sugar, and vinegar to a boil. Transfer mix to a bowl and cool. Add veggies, mix, add salt, and set aside for at least 30 minutes.
To assemble the sandwich, spread the bread with the mayonnaise mix. Add tofu, top with cuke, jalapeno, and cilantro, finally with the slaw. Enjoy!