Ingredients
- 1/3 CUP WILDWOOD® ZESTY GARLIC AIOLI
- 1 WILDWOOD® BAKED TOFU SRIRACHA
- 1 CUP WHITE VINEGAR
- 1 TBSP. SALT
- 1 CUP WATER
- 1 CUP CARROTS & BROCCOLI SLAW
- 1 TBSP. SAMBAL
- 1 BAGUETTE
- 1 CUP CUCUMBER, SLICED IN THIN STRIPS
- 1/2 CUP CILANTRO, LEAVES PICKED
Preparation
- IN A SMALL POT, ADD SUGAR, WHITE VINEGAR, SALT AND WATER. OVER MEDIUM FLAME, HEAT UNTIL SUGAR IS DISSOLVED. ADD CARROTS, BRING TO A BOIL AND TURN OFF. LET COOL IN LIQUID.
- IN A SMALL BOWL, MIX ZESTY GARLIC AIOLI AND SAMBAL TOGETHER.
- SLICE BAGUETTE LENGTHWISE AND CUT INTO FOUR EQUAL PIECES.
- TO ASSEMBLE, SPREAD AIOLI MIXTURE ON BOTTOM PIECE OF BAGUETTE. NEXT, LAYER ON SLICED TOFU (ABOUT 6 SLICES EACH), THEN ADD CUCUMBER AND CARROT AND TOP WITH CILANTRO LEAVES. SERVE IMMEDIATELY.