Let’s get cooking! Here’s a detailed, step-by-step guide:

Step 1: Marinate Tofu

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

Add the sliced tofu to the marinade and toss gently to coat. Let it marinate for at least 15 minutes (or longer, up to a few hours in the refrigerator, for more flavor).

Step 2: Pickle Vegetables

In a separate bowl, combine the 1/4 cup of rice vinegar and sugar. Stir until the sugar dissolves.

Add the thinly sliced cucumber and julienned carrot to the pickling liquid. Let them pickle for at least 15 minutes.

Step 3: Cook Tofu

Heat a pan or skillet over medium heat.

Add the marinated tofu slices to the pan (you may need to work in batches). Cook until golden brown and crispy on both sides, about 3-4 minutes per side.

Step 4: Make Spicy Mayo (Optional)

In a small bowl, mix the vegan mayonnaise with Sriracha (if using). Adjust the amount of Sriracha to your liking.

Step 5: Assemble Sandwiches

Slice each baguette section in half horizontally.

Spread the spicy mayo (if using) on the inside of each baguette section.

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

Step 6: Serve

Serve the Vegan Banh Mi Sandwiches immediately.

Enjoy this flavorful and satisfying plant-based take on a classic Vietnamese sandwich!