► Makes 6 to 9 Servings
3 tablespoons (45 ml) tamari
2 tablespoons (30 ml) seasoned rice vinegar, divided
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ginger powder
¼ teaspoon cayenne pepper
8 ounces (227 g) tempeh, simmered, cut in half laterally, then vertically to form 4 thin patties
½ cup (72 g) daikon matchsticks
½ cup (112 g) cucumber matchsticks ½ cup (56 g) grated carrots
2 tablespoons (10 g) minced scallion
1 tablespoon (9 g) minced jalapeño, or to taste
1 tablespoon (15 ml) fresh lime juice
½ teaspoon agave nectar, or to taste 1 clove garlic, minced
¼ teaspoon grated fresh ginger root
Salt and pepper
¼ cup (56 g) vegan mayonnaise
2 teaspoons sriracha, or to taste
High heat neutral-flavoured oil, for cooking the tempeh
4 (5-inch, or 13 cm) pieces of French bread, sliced in half laterally, some insides removed, toasted
Handful fresh cilantro leaves
8 leaves romaine lettuce
Combine the tamari, 1 tablespoon (15 ml) vinegar, the onion powder, garlic powder, ginger powder, and cayenne pepper in an 8 x 11 inch (20 x 28 cm) baking dish. Put the tempeh patties into the marinade. Marinate for 1 hour or cover and refrigerate up to 12 hours.
Stir together the daikon, cucumber, carrots, scallion, jalapeño, remaining tablespoon (15 ml) vinegar, lime juice, agave, garlic, and fresh ginger in a medium-size bowl. Season to taste. Cover and refrigerate for 1 hour. Longer refrigeration (up to 2 days) will lead to a more pickled flavour.
Stir together the mayonnaise and sriracha in small bowl. Cover and refrigerate.
Heat a thin layer of oil in a large skillet over medium-high heat. Cook the tempeh for 3 to 5 minutes until browned. Turn over to cook the second side for 3 to 4 minutes also until browned. To assemble the sandwiches, spread the inside tops and bottoms of the bread evenly with the spiced mayonnaise. Place a piece of tempeh on each bottom. Using a slotted spoon, top the tempeh with one-quarter of the pickled vegetables, a few pieces of fresh cilantro (to taste), and two lettuce leaves. Put the tops on the sandwiches and serve.
If Thai basil is available, add a couple leaves to each sandwich for yet another layer of flavour. If serving these to people with varied heat preferences, add sliced jalapeños to the spice lovers’ sandwiches.