Crispy Tofu and Pickled Daikon Bánh Mì Sandwich

Wash and julienne 160 g carrot and 160 g daikon. Mix 80 ml rice vinegar, 80 ml water, 22 g sugar and 3 g salt, submerge vegetables and quick-pickle in the refrigerator for 30 minutes.

Pat dry 400 g tofu and cut into 1 cm slices. Marinate ten minutes in 25 ml soy sauce, 10 g minced garlic and 15 ml lime juice. Wash and thinly slice 140 g cucumber.

Heat 25 ml oil over medium-high and fry tofu four to five minutes per side until golden and hot throughout. Split four baguettes and warm in an oven or toaster for three minutes.

Mix 70 g mayonnaise with 20 g sriracha and spread evenly among four baguettes. Fill with tofu, drained pickles, cucumber and 30 g washed cilantro divided equally; serve immediately.