Lemongrass Tofu Banh Mi - cooking recipe

Ingredients

1 (14 ounce) package water-packed extra firm tofu, drained
2 tablespoons finely chopped peeled fresh lemongrass (bottom 2 inches)
2 tablespoons water
1 tablespoon low sodium soy sauce
2 teaspoons sesame oil, divided
1/4 cup rice vinegar
1/4 cup water
1 tablespoon sugar
1/4 teaspoon salt
1 1/4 cups matchstick-cut carrots
1 1/4 cups matchstick-cut peeled daikon radishes
3 tablespoons mayonnaise
1 1/2 teaspoons sriracha asian garlic sauce
1 (12 ounce) French baguettes, halved lengthwise and toasted
1 cup thinly sliced English cucumber, length-wise
fresh cilantro
cooking spray

Preparation

Cut tofu crosswise into 6 (2/3-inch-thick) slices. Arrange tofu on several layers of paper towels. Cover with additional paper towels; top with a cast-iron skillet or other heavy pan. Let stand 15 minutes. Remove tofu from paper towels. (An easier method is to freeze completely then defrost. No need pressing.).
Combine 2 tablespoons lemongrass, 2 tablespoons water, soy sauce, and 1 teaspoon sesame oil in a 13 x 9-inch glass or ceramic baking dish. Arrange tofu slices in a single layer in soy mixture, turning to coat. Let stand for 15 minutes.
Combine vinegar and the next 3 ingredients (through salt) in a medium bowl, stirring until sugar and salt dissolve. Add carrot and radish; toss well. Let stand for 30 minutes, stirring occasionally. Drain.
Combine remaining 1 teaspoon sesame oil, mayonnaise, and Sriracha in a small bowl, stirring with a whisk. Cut bread horizontally. Spread mayonnaise mixture evenly on cut sides of bread.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove tofu from marinade, and discard marinade. Pat tofu slices dry with paper towels. Add tofu slices to pan, and cook for 4 minutes on each side or until crisp and golden.
Arrange tofu slices on bottom half of bread; top tofu slices with carrot mixture and cucumber slices and cilantro sprigs. Cut loaf crosswise into 6 equal pieces.