I had to tackle the Banh Mi! Elements needed:
Good Bread: I bought a loaf of french bread
Tofu: I attempted using a rub instead of my normal marinade but it was a huge fail. Next time, I'll just go with my tried and true method and my favorite marinade.
Crunchy Veggies: Pickled daikon and carrots topped with cucumber
Vegenaise
Cilantro
Pickled Daikon and Carrots
Sources: The Kitchn, Viet World Kitchen, Sticky Gooey Creamy Chewy, Honey Suckle Catering
Although my tofu did not turn out well, these pickled vegetables saved the sandwich. The recipes I reference for research included a little too much salt for my taste. I've adjusted the amount below but still need to test the recipe again to ensure that it works.
1 cup julienned daikon
1 cup julienned carrots
1 tablespoon sugar plus 1/4 cup sugar
1 tablespoon salt plus 1/2 teaspoon salt
1 cup white distilled vinegar
1 cup water
Place daikon and carrots in a bowl.
Add 1 tablespoon of salt and 1 tablespoon of sugar and mix to combine.
Set the daikon and carrots aside for 10 minutes so that the water releases from the vegetables.
While the vegetables are resting, add warm water to a bowl that is large enough to hold the vegetables that contains the vinegar, 1/4 cup sugar and 1/2 teaspoon salt.
Stir until the sugar and salt has dissolved.
After 10 minutes, you should be able to bend the carrots and daikon and they won't break.
Rinse the vegetables thoroughly and drain them well.