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1
Drain Tofu and blot dry with paper towels to remove excess moisture( this link will further clarify this step : http://whiteonricecouple.com/blog/?page_id=74 ) .
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2
Slice into about 1/4 pieces.
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3
Assemble carrot/daikon pickle marinade and add shredded carrots and daikon to mixture.
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4
Let carrots & daikon soak for about 1 hour.
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5
Wash lemongrass and chop bulbs and remaining of stalk that is tender.
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6
Place chopped lemongrass in mortar & pestle (or food processor or blender) and continue to crush pieces till they are small and pulverized.
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7
Add 2 cloves of garlic and crush ( or process/blend) garlic together with lemongrass.
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8
In large plastic freezer bag, combine crushed lemongrass & garlic, vegetable oil, soy sauce, salt, pepper and sesame oil.
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9
Mix the marinade well, then add slices of tofu in bag.
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10
Lay tofu slices in gently on top of each other so that they dont break.
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11
Make sure all marinate coats each slice of tofu.
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12
Let marinade for at least 1 hour or until all tofu slices soak up the marinade.
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13
Heat up frying pan.
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14
Do not add oil to the pan because the tofu is well oiled.
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15
Fry slices of tofu until both sides are golden brown with a nice firm crust.
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16
Let cool and assemble banh mi.
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17
Cut baguette into desired portions.
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18
If your baguette is too heavy and dense, you can scoop out some of the center.
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19
Slice lengthwise and add condiments of your choice.
