Banh Mi for me

4 large deli rolls (or 6 smaller ones)

14 oz. medium-firm tofu, drained and sliced into thin slices

1/3 cup cornstarch

Oil for drizzling

Salt (garlic salt preferred) and pepper

6ish radishes (8 oz), sliced thin--easiest to do with the thin slicer on a grater)

2 carrots, peeled and grated

1 cucumber, peeled and seeded, halved and sliced thin

1 Tbsp liquid aminos (fish sauce subst.)

Splash of rice vinegar

Splash of soy sauce

Zest and juice of one lime

1/3 cup mayo

1-2 Tbsp chili sauce or sriracha

1/3 cup fresh cilantro leaves

Preheat oven to 425F. Mix cornstarch with a pinch of salt and pepper and use it to dredge tofu. On a greased baking sheet (either with a lot of oil or with parchment paper), spread tofu slices and drizzle/spray additional oil to lightly coat the tofu. Let the tofu bake for 20-30 minutes or until crispy and golden brown, flipping in between.
In the meantime, toss cucumber, radishes and carrots with lime juice, liquid amino, soy sauce, and rice vinegar and let it sit aside for at least 10 minutes.
Whisk together the lime zest, mayo, and chili sauce and set aside
Open the deli rolls and toast them for best results
Once all components are complete, assemble the banh mi with mayo spread on the roll first (I like it on both sides), then tofu on both sides, then vegetables (try to drain liquid a bit before adding) and then top with cilantro. Close that baby up and enjoy!