Vietnamese Bánh Mì Chay (Vegetarian Sandwich)

Press the firm tofu for at least 15 minutes to remove excess water, then slice it into 1/4-inch thick strips.

In a shallow dish, whisk together the soy sauce, rice vinegar, sesame oil, and sugar. Add the tofu strips and marinate for 10-15 minutes, flipping once.

Heat a non-stick skillet over medium-high heat. Add the marinated tofu in a single layer and cook for 3-4 minutes per side, until golden brown and slightly crispy.

While the tofu cooks, slice the baguettes lengthwise, being careful not to cut all the way through. Lightly toast them in a toaster oven or dry skillet for 1-2 minutes until warmed.

Spread 1 tablespoon of mayonnaise on the inside of each baguette.

Divide the cooked tofu evenly between the two baguettes.

Top the tofu with the pickled daikon and carrots, then sprinkle generously with fresh cilantro. Serve immediately.