Step 1: Marinate the Tofu

In a medium bowl, whisk together the soy sauce, 1 tablespoon of rice vinegar, maple syrup, and minced garlic.

Add the sliced tofu to the marinade, ensuring that all the slices are evenly coated.

Let the tofu marinate for at least 15 minutes, or up to a few hours in the refrigerator for a more intense flavor. The longer it marinates, the more flavorful it will be.

Step 2: Quick-Pickle the Vegetables

In a separate medium bowl, combine the 1/4 cup of rice vinegar and the sugar. Stir until the sugar is completely dissolved.

Add the thinly sliced cucumber and julienned carrot to the bowl.

Toss to coat the vegetables evenly with the vinegar mixture.

Let the vegetables pickle for at least 15 minutes, or up to a few hours in the refrigerator. This will give them a tangy, slightly sweet flavor and a crisp texture.

Step 3: Cook the Tofu

Heat a large pan or skillet (non-stick is recommended) over medium heat.

Add the marinated tofu slices to the pan in a single layer. You may need to cook the tofu in batches.

Cook the tofu for about 3-4 minutes per side, or until it’s golden brown and slightly crispy.

Remove the cooked tofu from the pan and set aside.

Step 4: Make the Spicy Mayo (Optional)

In a small bowl, mix together the vegan mayonnaise and Sriracha (if using) until well combined. Adjust the amount of Sriracha to your liking, depending on how spicy you want the mayo to be.

Step 5: Assemble the Sandwiches

Slice each section of the baguette in half horizontally, creating a top and bottom half.

Spread a generous layer of the spicy vegan mayo (or plain vegan mayo if you prefer) on the inside of both halves of each baguette section.

Layer the cooked tofu slices, pickled vegetables (drained), and fresh cilantro leaves inside the baguette.

Step 6: Serve

Serve the Vegan Banh Mi Sandwiches immediately.