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Ty Ling Hoisin Grilled Shiitake & Tofu Banh Mi

INGREDIENTS:

For the Banh Mi:
  • 1 cup Ty Ling Hoisin Sauce
  • 15 oz extra firm tofu
  • 1 lb shiitake mushrooms, stems removed
  • 4 soft sandwich rolls
  • 3 large garlic cloves, minced
  • 3 tbsp distilled white vinegar
  • 2 tbsp vegetable oil, plus extra for grilling
  • 1 cup fresh cilantro leaves
  • Salt and black pepper, to taste
For the Pickled Vegetables:
  • 1 large carrot, thinly sliced
  • 1 medium cucumber, thinly sliced
  • ½ cup distilled white vinegar
  • ½ cup water
  • 1 tbsp sugar
  • ½ tsp salt
For the Spicy Mayo:
  • ½ cup mayonnaise
  • ½ to 1 tsp Sriracha, adjusted to taste

DIRECTIONS:

1. Prepare the TofuPress the tofu between two plates with a heavy weight on top for approximately 20 minutes to remove excess moisture. Pat dry and cut into 8 even slices.2. Pickle the VegetablesCombine vinegar, water, sugar, and salt in a bowl. Add the carrot and cucumber, toss well, and refrigerate while preparing the remaining ingredients.3. Make the Ty Ling Hoisin MarinadeMix Ty Ling Hoisin Sauce, minced garlic, 3 tablespoons of vinegar, and vegetable oil until combined. Coat the shiitake mushrooms in the marinade, reserving the rest for the tofu.4. Grill the Mushrooms and TofuPreheat a lightly oiled grill to medium high. Grill mushrooms for approximately 2 minutes, turning until lightly charred and tender. Coat the tofu with the remaining marinade and grill for about 2 minutes per side until golden.5. Prepare the Spicy MayoStir mayonnaise and Sriracha together until smooth. Adjust the spice level to preference.6. Assemble the Banh MiLightly toast the sandwich rolls. Spread spicy mayo on both sides, then layer with grilled tofu, shiitake mushrooms, pickled carrots, cucumber, and fresh cilantro. Close, slice, and serve.