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Spicy Tofu Banh Mi Sandwiches

(post, Patricia Conte)

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From my blog, Grab a Plate 

Served on crunchy bread and piled high with ingredients, Spicy Tofu Banh Mi is a great sandwich to enjoy on a leisurely afternoon. Whether you spice it up or dial it down just a bit, this is a filling sandwich you can really wrap your hands around.

Serves 2

 4 ounces baked tofu, cut into cubes
 1, 12-inch French-style baguette, sliced into two, then sliced in half horizontally (any type of crunchy bread can be used)
 2 large radishes, sliced thin with a mandolin
 1/4 cup cucumbers, sliced thin with a mandolin
 1/2 cup carrot, cut into matchstick pieces
 1/4 small jalapeƱo pepper, cut into thin slices
 1/3 cup rice wine vinegar (or apple cider vinegar)
 3 teaspoons honey (or sugar)
 1/8 cup fresh cilantro leaves
 1/4 cup mayonnaise
 Juice from 1/2 a lime
 1/2 teaspoon garlic chili paste (you could use another type hot sauce like a sriracha), or to taste

# Preheat your oven to 350 degrees F.
# Whisk together the vinegar and honey. Add the mixture to a medium-sized sealable plastic bag or container with a lid.
# Place the radishes and carrot into the container or bag, and toss to coat. Allow the vegetables to sit in the marinade for at least half an hour.
# Meanwhile, place the sandwich bread on a baking sheet and place in the oven for about 5 minutes or until lightly toasted. 
# While the bread is toasting, combine the mayonnaise, lime juice and garlic chili paste and mix well.
# Allow the bread to cool slightly. Drain the marinade.
# Spread the mayo mixture on the bottom half of the bread.
# Add the tofu and top with the carrot-radish mixture, then with the cucumber, jalapeno slices and top with the cilantro.