Tofu Banh Mi

Instructions

1. Prepare the tofu
   Press the tofu between paper towels with a heavy object for at least 15 minutes to remove excess moisture. Cut into 1/2-inch thick slices. In a shallow dish, mix soy sauce, rice vinegar, maple syrup, minced garlic, and sriracha to create a marinade. Place tofu in the marinade for 10 minutes, turning once halfway through.
2. Cook the tofu
   Heat vegetable oil in a large non-stick skillet over medium-high heat. Remove tofu from marinade (reserve the marinade) and place in the hot pan. Cook for 3-4 minutes on each side until golden brown and crispy. During the last minute of cooking, pour the remaining marinade over the tofu and let it reduce slightly.
3. Prepare the vegetables
   While the tofu is cooking, prepare your vegetables. Mix the shredded carrots with a splash of rice vinegar and a pinch of sugar. Thinly slice the cucumber and radishes. Wash and dry the cilantro leaves.
4. Make the spread
   In a small bowl, mix the vegan mayonnaise with 1 teaspoon of sriracha (or to taste) to create a spicy spread for the sandwich.
5. Assemble the sandwiches
   Split the baguettes lengthwise and lightly toast them if desired. Spread the spicy mayo on both sides of the bread. Layer the bottom half with cooked tofu slices, followed by pickled vegetables, fresh cucumber, radishes, shredded carrots, and cilantro leaves.
6. Serve
   Close the sandwiches, cut in half diagonally if desired, and serve immediately while the tofu is still warm and the bread is fresh and crispy.