¾cupradish slicesCut them as thinly as you can. If you can get your hands on daikon, then peel it and cut into matchsticks instead of using radishes.
For the Tofu
1blockextra firm tofupressed and cut into ½" cubes
2tablespoonssoy sauce
2tablespoonslime juice
1teaspoongarlic powder
½teaspoonginger powder
1smalljalapenominced (remove the seeds, if you prefer less heat)
For the Saute
6tablespoonsolive oil
2cupscubed baguetteAbout ½ a regular-sized loaf will do the trick; go for 1" pieces.
For the Banh Mi Salad
4cupschopped green leaf lettuce
¼cupchopped fresh cilantro
½cupsliced cucumber
sliced jalapeno
Instructions
Make the Pickles
In a mason jar, stir together the vinegar, sugar, and salt. Add the carrots and radishes, making sure you submerge the veggies in the liquid. Set this aside and let the veggies marinate on the counter while you prep everything else. You can do this the night before, if you prefer.
Marinate the Tofu
In a small bowl, toss together the tofu with the soy sauce, lime juice, garlic, ginger, and jalapeno. Set aside to marinate while you saute the bread.
Time to Saute
Heat ¼ cup of the oil in your frying pan on medium high, and saute the bread for about 5 minutes, until it’s nice and browned. Make sure you stir frequently and get all of that bread coated in oil. Transfer to your serving bowl.
Heat the remaining 2 tablespoons of oil on medium high. Cook the tofu and the marinade, stirring, until the tofu begins to brown, around 7-9 minutes.
Transfer the tofu into the bowl with the bread.
Assemble the Salad
Drain the pickles, reserving ¼ cup of the marinade. Toss the pickles and marinade with the bread and tofu. Spoon the bread-tofu mixture over a bed of lettuce with a tablespoon of cilantro, a handful of sliced cucumber, and sliced jalapeno on top of each bowl.