100g carrots, match-sticks
225g daikon, shredded
20g ginger
2 cloves garlic
1 bunch cilantro
1 lime, zested and juiced
2 cucumbers, cut into slim rounds
30ml soy sauce
60ml mayonnaise
45ml rice vinegar
12g sugar
12ml Sriracha
450g firm tofu
2 french rolls or one baguette
oil
Mix sriracha and mayonnaise
Marinate tofu - in small bowl, mix soy sauce, lime zest, lime juice, garlic, ginger and 2 tbsp of oil, season by salt and pepper. Place tofu in a shallow pan and cover with marinade. Set aside for at least 10 minutes, turning halfway through.
Pickle vegetables - in a large pot, combine carrots, cucumbers, daikon, vinegar and sugar with 2/3 cups water. Season with salt and pepper. Bring to a boil, stirring frequently for 1 - 2 minutes until sugar is dissolved. Transfer to a bowl and set aside for at least 10 minutes. Drain before preparing sandwiches.
Cook tofu - heat oil on medium-high heat in a frying pan, add marinated tofu - don't overcrowd. Brown each side, remove and place on a paper towel-lined plate. Season lightly with salt.
To Serve - spread mayonnaise mixture on bread, place tofu slices and remaining marinade, top with pickled veggies and cilantro.