Make the tofu meatball

1. Rehydrate the wood ear mushroom by pouring hot water on it and letting it sit for 20 minutes.
2. Meanwhile, crumble the tofu and drain excess water. Finely mince the shallot and garlic. Preheat the oven to 200°C (392°F).
3. In a mixing bowl, add the crumbled tofu, minced garlic and shallot, soy sauce, ketchup, sriracha, and black pepper. After the mushroom is hydrated, drain the water and cut into small pieces. Add the mushroom and corn starch into the mixing bowl. Mix well to combine.
4. Shape the mixture into tofu meatballs, this recipe makes about 16-18 meatballs.
5. Bake the tofu meatballs in the oven for 20 minutes or air fry for 15 minutes, flipping halfway.

Sweet and Sour glaze

1. On a pot, heat up the soy sauce, ketchup, vinegar, and minced garlic.
2. After the tofu meatballs are baked until golden, mix the meatballs with the sweet and sour glaze.

Assemble the Tofu Meatball Banh Mi

1. Thinly slice the cucumber and chili.
2. Use a bread knife to cut open the baguette, spread a thin layer of sriracha mayo, then add the vegan tofu meatballs, cucumber slices, pickled carrot, chili slices and coriander. Enjoy!