Ponzu Marinated Banh Mi Sandwiches

1 long French baguette (soft)

1 block of firm tofu

1/2 cup AP flour

Ponzu seasoning or Braggs

1 small fresh daikon radish

2 large carrots

Rice wine vinegar

1/8 cup sugar

2 tablespoons Sriracha hot sauce

1/2 cup vegan mayo

1 English cucumber (sliced)

Cilantro

Scallions

Using a vegetable peeler, shave long ribbons from the daikon and carrot. Place into a container and add sugar and enough water and rice vinegar in equal parts to cover. Seal and place into the fridge until ready to use. Drain and dry tofu. Cut into eight equal slices. Dredge in flour and pan-fry it in a little olive oil or sesame oil. Once it is browned, add a few tablespoons of ponzu. Mix mayo and sriracha together and set aside.

Now to assemble the sandwich: split the baguette but don’t cut it all the way through; it should look like a taco. Spread the mayo mixture on the top of the bun. Layer the cucumbers and tofu onto the bread. Drain the radish and carrot mixture and layer those on as well. Top that with cilantro and chopped scallions. Close the sandwich and slice into portions.