Sriracha Smoked Tofu Bánh mì

Instead of the meat traditionally used for this Vietnamese classic, our version calls for thick slices of Sriracha Smoked Tofu

1 pkg.	Sunrise Smoked Tofu Sriracha
1 Tbsp	vegetable pol
1	fresh baguette , sliced into sandwich sized portions
4 Tbsp	mayonnaise
1 Tbsp	Sriracha sauce
3-4	springs of cilantro per sandwich

1	small daikon , julienned
2	small carrots , julienned
½	small cucumber , de-seeded & julienned
¼ cup	white wine vinegar
¼ cup	rice vinegar
1 tsp	sugar
1 tsp	salt

Place daikon, carrots and cucumbers in a medium jar with white wine vinegar, rice vinegar, sugar and salt. If the liquids don’t cover the veggies, add 2 Tbsp of water and more vinegar if necessary (the amount you need will depend on the size of your jar). Let chill for at least 1 hour, or store in the fridge for at least a week.
Slice the tofu into approx. ½” thick slices. Place on a towel and gently pat dry to remove excess water. In a small bowl, whisk together tofu marinade ingredients.
Place tofu in a shallow pan and pour the marinade over top. Let the tofu marinate for at least 15 minutes.
In a nonstick skillet, heat oil over medium-high heat. Brown the tofu pieces for 2-3 minutes on each side until they are deeply golden brown and caramelized around the edges. Remove pan from heat.
In a small bowl, mix together mayonnaise and Sriracha sauce to create Sriracha mayo. Assemble sandwiches with Sriracha mayo followed by seared tofu slices, pickled veggies, and cilantro. Serve immediately.