Tofu Banh Mi (Vegan, gluten free)

Y'aaalllll I have had the craziest craving for banh mi today but I didn't feel like spending $6 on a sandwich, or feeling like crap after eating all that gluten. So, I came up with my own solution. I made all the stuff inside a typical banh mi, and topped some brown jasmine rice with it instead. My entire apartment smells like the marinade I used for the tofu and it's making me salivate like a nervous St. Bernard. I am SO excited to eat this in class later. Here's the recipe:

Tofu:

1 package firm sprouted tofu, or 1/2 package regular firm tofu

1/4c Bragg's or tamari

3/4" piece ginger, grated or minced very fine

Squirt of sriracha

1-2tbsp mirin, to your liking

2 tsp turbinado sugar

Juice of half a lime

Slaw:

Napa cabbage, carrot, beets, English cucumber, jalapeno, and red pepper, sliced into matchsticks and mixed to whatever proportion you like. You could also add daikon, but I didn't have any on hand at the moment. Make about 2 cups of veggies.

1/4c rice vinegar

2-3tbsp granulated sugar

1 tsp mellow white miso paste

Juice of half a lime

Other ingredients:

Brown rice

Cilantro

Mint (optional)

Portabello mushrooms (optional)

Directions:

Stir all the tofu marinade ingredients together in a microwave-safe bowl or shallow baking dish and heat for 25 seconds. This will release some of the flavor of the ginger and heat the liquid enough for the turbinado sugar to dissolve. When you take the marinade out from the microwave, stir again.

*Prepare your tofu however you like-- fresh pressed works best for this dish, I think, but you could also use it frozen and pressed. Anyway, slice the tofu into six even slabs.

Lay tofu flat in a baking dish or tupperware and pour marinade over it. Shake it around to make sure it's well-coated. Set aside for 15-30 minutes, or overnight if you're not in a hurry.

Stir the slaw marinade ingredients until miso has dissolved completely. Toss the thinly-sliced veggies with the slaw marinade. Set aside for 15-30 minutes.

Start the brown rice in your rice cooker, or on the stove top if you're brave. I made about a cup of brown rice for this dish.

Heat a non-stick pan on medium with 1tsp canola oil, or spray with canola oil cooking spray. Sautee tofu (don't bother patting it dry) 3-4 minutes on each side, or until crisp on the outside.

When the tofu is done, sautee sliced mushrooms in canola oil or water with a bit of the leftover tofu marinade.

Spread rice on one even layer in a plate or a tupperware and top with slaw, tofu, and mushrooms, and sprinkle cilantro and mint over.

Enjoy!