Part 4/9:
The second recipe features a mouthwatering tofu Bami, a plant-based Vietnamese-style sandwich. The process begins with pressing a 450-gram block of tofu to remove excess liquid, then slicing it into thin pieces.
Marinading the tofu involves mixing crushed garlic, reduced-sodium soy sauce, sugar, hot sauce, sesame oil, and lime juice. The tofu slices are coated in this marinade, then left to absorb flavors. Meanwhile, pickled carrots are prepared by peeling and julienning carrots, then immersing them in a vinegar-water-sugar-salt solution, creating tangy, crispy garnishes.