Tofu Banh Mi from Vietnam

Ingredients

Preparation1 (14-ounce) package water-packed firm tofu, drained

2 tablespoons low-sodium soy sauce

2 teaspoons finely grated peeled fresh ginger

1/3 cup rice vinegar

1/4 cup sugar 

1 teaspoon kosher salt 

1 1/4 cups (3-inch) matchstick-cut carrot 

1 cup sliced shiitake mushroom caps

1/4 teaspoon freshly ground black pepper 

1 julienne-cut green onion 

1 cucumber, peeled, halved lengthwise, and thinly sliced (about 2 cups) 

2 tablespoons canola oil 

1 (12-ounce) loaf French bread 

1/2 cup fresh cilantro sprigs

2 jalapeño peppers, thinly sliced 

1. Cut tofu crosswise into 8 (1/2-inch-thick) slices. Arrange tofu on several layers of paper towels. Top with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Remove tofu from paper towels.

2. Combine soy sauce and ginger in a 13 x 9–inch baking dish. Arrange tofu slices in a single layer in soy mixture. Cover and refrigerate 8 hours or overnight, turning once.

3. Combine vinegar, sugar, and salt in a medium bowl, stirring until sugar and salt dissolve. Add carrot and next 4 ingredients (through cucumber); toss well. Let stand 30 minutes, stirring occasionally. Drain carrot mixture through a sieve; drain thoroughly.

4. Heat oil in a large nonstick skillet over medium-high heat. Remove tofu from marinade; discard marinade. Pat tofu slices dry with paper towels. Add tofu slices to pan; sauté 4 minutes on each side or until crisp and golden.

5. Preheat broiler.

6. Cut bread in half lengthwise. Open halves, laying bread cut side up on a baking sheet. Broil 2 minutes or until lightly browned. Place tofu slices on bottom half of bread; top with carrot mixture, cilantro, and jalapeño slices. Top with top half of bread. Cut loaf crosswise into 6 equal pieces.