Tofu Banh Mi Recipe

Put the sliced radish, carrots, cucumber and jalapeño in a 32 ounce mason jar or another glass container that has a lid. Add the vinegar, sugar, and salt. Put the lid on and shake to coat all pieces. Put in the fridge for a minimum of 1 hour.

Dry off the tofu block with a paper towel. Cut into ½-inch slices.

Mix 1 tablespoon of the olive oil, soy sauce, lime juice, lime zest, garlic, ginger and pepper in a small bowl.

Lay the tofu pieces in a shallow glass dish and coat each piece with the marinade. Put in the fridge for 20 minutes to marinate.

Add the remaining oil to a non-stick pan and heat to medium-high. Place the tofu into the pan in a single layer and cook for 3 minutes on each side, until they are golden brown. Remove from heat.

Slice the bread and assemble with mayo, tofu, pickled veggies, sriracha and cilantro.