Tofu Bahn Mi

14oz package of firm tofu, drained

2 tbsp soy sauce

2 tsp grated ginger

1/3 cup rice vinegar

1/4 cup sugar

1 tsp kosher salt

1 1/4 cup matchstick cut carrots

1 cup shiitake mushrooms, sliced and sauteed

1/4 tsp fresh ground pepper

1 julienne cut green onion

1 cucumber, peeled, halved lengthwise and thinly sliced (about 2 cups)

2 tbsp canola oil

1 loaf French bread

1 cup cilantro sprigs

2 jalapeno peppers, thinly sliced

Cut tofu crosswise into 8, 1/2 inch, slices.  Arrange tofu on several layers of paper towel and let stand for 30 minutes. 

Combine soy sauce and ginger in 13x9 baking dish. Arrange tofu slices in a single layer in soy sauce mixture. Cover and refrigerate for 8 hours or over night, turning once.

Combine vinegar, sugar and salt in a bowl, stirring until sugar and salt dissolves. Add carrots, mushrooms,pepper and cucumber. Let stand for 30 minutes. Drain mixture thoroughly.

Heat oil in large skillet over medium-high heat. Remove tofu from marinade, add tofu to skillet and saute for 4 minutes each side until crisp and golden.

To prepare - cut loaf in half, place tofu slices on bottom half of bread, top with carrot mixture, cilantro and jalapeno slices. Top with top half of bread. Cut into sandwiches and serve.