Crispy Tofu Bánh Mì
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INGREDIENTS
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2 medium carrots, peeled and very thinly sliced into rounds
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3 Persian cucumbers, very thinly sliced into rounds
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1 bunch radishes, ends trimmed and very thinly sliced into rounds
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1 cup seasoned rice wine vinegar
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½ teaspoon kosher salt
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1 pound firm tofu, drained and sliced into 8 even slices
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½ cup all-purpose flour
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1 teaspoon garlic powder
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1 teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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1 large egg
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1 tablespoon whole milk
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1¼ cups panko bread crumbs
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? cup sesame seeds
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2 tablespoons neutral oil (such as vegetable, coconut or peanut)
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Flaky salt (such as Maldon), as needed for finishing
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½ cup mayonnaise (preferably Kewpie)
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¼ cup sriracha, plus more as needed
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4 mini baguettes (or 1 large baguette cut into 4 pieces), halved lengthwise
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½ cup fresh cilantro leaves
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½ cup fresh basil leaves
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½ cup thinly sliced scallions
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¼ cup thinly sliced jalapeños
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