1smalldaikon, sliced into matchsticksor a couple of regular radish, sliced
2smallcarrots, sliced into matchsticks
1/2smallcucumber, seeded and cut into matchsticks
1/2jalapeño, thinly slicedslice the other half and serve raw, if you like it hot
1/4cwhite wine vinegarmore as needed
1/4crice wine vinegarmore as needed
pinches of sugar
pinches of salt
Tofu Marinade
1Tblsolive oil
2Tblstamari or soy sauce
1/2lime, juiced + a little zest
1clovegarlic, minced
1/2tspminced fresh ginger
Freshly ground black pepper
Instructions
Make ahead: Place the daikon, carrots, cucumbers, and jalapeños in a medium jar with the white wine vinegar, rice vinegar, sugar, and salt. If the liquids don’t cover the veggies, add about 2 tablespoons water and more vinegar. I ended up doubling the pickling solution because I made a big jar (I love pickles!). Let chill for at least an hour, or store in the fridge for up to a week.
Drain the tofu and slice it into 1/2-inch slices. Place it on a towel and gently pat dry to remove excess water.In a small bowl, whisk together the olive oil, tamari, lime juice and zest, garlic, ginger, and pepper. Place the tofu in a shallow pan and pour the marinade on top. Flip the tofu to fully coat it. Let the tofu marinate for at least 15 minutes.
Combine sriracha and mayo in a small bowl, if desired.
Heat a nonstick skillet to medium-high heat. Add a little oil to the pan and place the tofu pieces with enough space between each so that they’re not too crowded, working in batches if necessary. Without moving the tofu slices around too much, let them cook for a few minutes per side until they’re deeply golden brown and caramelized around the edges. Remove from heat and season to taste.
Assemble sandwiches with the baguette, mayo or sriracha or sriracha-mayo (if using), tofu slices, pickled veggies, and cilantro, and serve with more sriracha and sliced jalapeños on the side if you like it hot.