Tofu and Avocado Bao Sandwich

Step 1

Thaw avocado according to package directions. Tear tofu into 1-inch chunks and place on a paper lined sheet pan. Sprinkle lightly with salt and place uncovered on countertop for at least 30 minutes, or cover and refrigerate overnight. In a bowl combine mayonnaise and Sriracha sauce. Transfer to a squeeze bottle. Keep refrigerated.

Step 2

In a bowl combine 1 fl.oz. of sesame oil, sugar, vinegar, lemon juice and tamari sauce. Stir in carrots and daikon radish. Let stand at room temperature for about an hour, tossing occasionally. Heat 1 fl. oz of sesame oil in a skillet over medium-high heat. Add tofu chunks and brown on all sides, using remainder of sesame oil as needed. Drain on a paper lined plate. Keep warm.

Step 3

Heat bao buns according to package instructions. Spoon 1 oz. of avocado pulp on bottom of bun. Add 2 oz. of crispy tofu and a 1/2 fl. oz. Sriracha mayo. Drain marinated vegetables and divide among bao sandwiches. Garnish each with 2 jalapeño slices and a cilantro sprig.