Lemongrass Tofu Banh Mi
[Vegan]

For the Banh Mi:

1. Dry the sliced tofu well with paper towels. Mix it in a bowl with the chiles, garlic, ginger, lemongrass, “fish” sauce and sugar. Set aside for 30 minutes, if you have the time, seasoning lightly with salt and the white pepper.
2. Place a large wok or frying pan over medium-high heat. Add the oil, followed by the tofu mixture. Sear the slices for 2 to 3 minutes on each side, until glazed and caramelized. Remove from the heat.
3. Preheat a broiler to low and warm the baguettes through, turning often, until crisp-edged and just-warm inside.
4. Split open the warmed baguettes, then cut each in half to make 4 split pieces. Pick out some of the inside of the bread, if you like, to make a bigger space for the filling. Brush the insides with a little more “fish” sauce and spread with mayonnaise and slices of cucumber.
5. Now stuff in some tofu, a few sprigs of cilantro and a generous helping of drained pickles. Drizzle with any juices from the tofu pan and serve hot.

For the Pickles:

1. Combine the sugar, salt and vinegar with 1/2 cup (100 ml) water in a bowl, stirring until the sugar dissolves.
2. Add the vegetables and set aside for 2 hours.
3. The pickles can be drained and eaten at this stage (rinse them for an even milder flavor), or chill them for 2 to 3 weeks. Their flavor will become more intense as the days go on.

For the Vegan Fish Sauce:

1. Cover the mushrooms, beans, plums and miso paste with 3/4 cup (200 ml) just-boiled water and mash roughly with the back of a spoon.
2. Set aside to soak for 10 minutes. Strain the soaking water through a fine sieve, pressing down firmly, and stir in the soy sauce.
3. Transfer to a clean jar and cover. Chill and it will last for a few weeks.