1

Preheat oven to 425-degrees F.

2

Make ahead: Place the carrots, cucumbers and radishes in a medium jar with the vinegar, sugar and salt. If necessary, add a small amount of water so that the veggies are submerged in the liquid. Let chill in the fridge for at least an hour, or overnight if possible.

3

Wrap tofu in paper towel and press to remove excess fluid. Remove paper towel and slice tofu into ½-inch slices. Add the soy sauce, lime juice, maple syrup and sesame oil to a small bowl and whisk to combine.

4

Add tofu to a medium bowl and drizzle marinade over, then sprinkle with cornstarch and toss to coat. Add tofu to a parchment-lined baking sheet and bake for 25-minutes, flipping halfway, until crispy. Remove tofu from the oven when finished cooking to cool.

5

Add tofu to a medium bowl and drizzle marinade over, then sprinkle with cornstarch and toss to coat. Add tofu to a parchment-lined baking sheet and bake for 25-minutes, flipping halfway, until crispy. Remove tofu from the oven when finished cooking to cool.

6

To assemble the bahn mi sandwiches add 4-5 slices of tofu to one side of the baguette and add pickled vegetables to the other. Drizzle leftover pickling marinade on top for extra flavour! Combine both halves to put the sandwich together and enjoy!

7

Substitutions: Substitute 3 tbsp. coconut aminos or tamari for soy sauce. Swap avocado or olive oil for sesame oil in the tofu marinade. Substitute hot sauce of your choice for the spicy mayo. Feel free to add extra veggies! Although not necessarily “authentic” sautéed mushrooms or sliced avocado would be delicious on this sandwich! Easily make this dish gluten-free by substituting gluten-free bread of your choice and using tamari or gluten-free soy sauce.