If you don’t mind a lot of slicing, this is a great recipe! It has lots of different flavors, textures and spice that combine so satisfyingly on the palate. We recommend making the pickled veggies, and tofu marinade early in the day. Then when it’s time to cook the tofu, the sandwich comes together in a few minutes.

Ingredients:

• ¾ lb extra firm tofu, pressed and cut into four ½-inch slabs
• 2 sturdy hoagie rolls, cut in half horizontally
• Mayonnaise
• Sriracha
• Cilantro leaves, chopped

For the pickled vegetables:

• ½ small daikon radish, sliced into matchsticks
• 1 small carrot, sliced into matchsticks
• ¼ cucumber, seeded and sliced into matchsticks
• ½ jalapeno, thinly sliced
• 2 Tbs white wine vinegar
• 2 Tbs rice wine vinegar
• 1 tsp sugar
• Pinch of salt

For the tofu marinade:

• 1 Tbs olive oil
• 2 Tbs soy sauce
• Juice and zest from 1 small lime
• 1 clove garlic, minced
• 1 Tbs ginger, minced

Preparation:

Mix the veggies with the pickling mixture and set in the refrigerator until serving time. Make tofu marinade in a Ziploc bag, add tofu, and let marinate until you’re ready to cook the tofu. When you’re ready to eat, cook the tofu in a frying pan until it’s crisp and golden on both sides. Remove from heat and keep warm. In the same pan, toast the sliced hoagie rolls. Slather the hoagie rolls with mayonnaise and place 2 slabs of tofu on each roll. Top with the pickled veggies and sriracha. Sprinkle with cilantro and serve.