Lemongrass Tofu Banh Mi - cooking recipe

Ingredients

350 g extra firm tofu, drained
2 garlic cloves, minced
5 tablespoons low sodium soy sauce (or tamari)
1/4 cup vegetable broth
2 teaspoons sea salt
2 teaspoons black pepper
2 teaspoons toasted sesame oil
3 tablespoons pureed lemongrass (like Gourmet Garden)
1 tablespoon coconut oil
2 regular French baguettes, halved crosswise then sliced in half
4 tablespoons vegan mayonnaise
1 1/2 teaspoons sriracha sauce (or to taste)
1 cup spicy shredded root pickle (see Spicy Shredded Root Pickle)
thinly sliced cucumber, lettuce, tomatoes and chopped cilantro to taste

Preparation

Tofu:
Wrap tofu in a clean tea towel and press under a heavy weight for 1 hour.
Slice crosswise into 1/4\" pieces and set aside.
In a large plastic bag or a shallow glass baking dish, combine the remaining ingredients and shake to distribute well.
Add the tofu, seal the bag and gently distribute the pieces through the marinade (try to get them in one layer).
Let marinate for at least 2 hours, preferably overnight.
Heat oil in a large non-stick or cast-iron skillet over medium-high heat and add the tofu in one layer (you will likely need to do this in batches).
Cook the tofu until both sides are golden brown with a nice firm crust.
Assembly:
Toast the baguette until golden.
Combine the mayonnaise and Sriracha and spread evenly onto one half of each sandwich.
Layer with lettuce, cucumber, tomatoes, and tofu.
Top with Recipe #504020 and cilantro to taste.