1 each lemongrass stalk, roughly chopped
2 tbsp sugar
1 tsp garlic, minced
1 tsp sesame oil
3 tsp light soy sauce
200g firm tofu, cut into 1/2 inch slices
2 tbsp vegetable oil
1 each 12" baguette, cut in half
or 2 rolls
4 tbsp mayonnaise or vegan mayonnaise
60g daikon radish and carrot pickle
30g rocket salad leaves
jalapenos, pickled and sliced
1 each large fresh red chilli, thinly sliced
3-4 sprigs fresh coriander
Mix together all the marinade ingredients and rub into the tofu. Leave for at least 20 minutes, preferably 1-2 hours or overnight if possible.
Pre-heat a frying/griddle pan over high heat. Discard any excess marinade from the tofu and add the vegetable oil, rubbing it all over the tofu. Add the tofu to the hot pan and fry for 3 minutes on each side, until cooked and hot all the way through.
Remove the tofu from the pan and leave on a plate to rest. Once the tofu is cooked you can assemble the rest of the sandwich.
Cut the baguette in half and lightly grill/fry the soft side of the bread in the same pan as the tofu was cooked in for 1 minute.
Spread 1tbsp of mayonnaise onto each side of the baguette. Divide the remaining ingredients between the bottom halves of each of the baguettes.
Add the tofu and top each of the sandwiches adding any juices on top. Place the top of the baguette to finish and serve.
Note: replace the mayonnaise with an egg-free alternative for a vegan sandwich