Directions
- Quick-pickle the vegetables. Combine the carrot and daikon in a bowl. Stir the vinegar, warm water, sugar and salt until dissolved, pour over the vegetables and let stand for at least 20 minutes. Drain well before assembling.
- Season the tofu. Heat the oven to 425°F and line a sheet pan with parchment. Cut the pressed tofu into ½-inch slabs, then toss gently with soy sauce, rice vinegar and garlic powder. Sprinkle with cornstarch and toss until lightly coated; drizzle with oil.
- Bake until crisp. Arrange the tofu in one layer. Bake for 15 minutes, turn each piece, then bake 8–12 minutes longer until the edges are golden and crisp.
- Make the spread. Stir together the yogurt, mayonnaise, sriracha and lime juice. Taste and adjust the heat.
- Warm the bread. Split the rolls without cutting all the way through. Warm them in the oven for 3–4 minutes so the crust becomes crisp but the center stays tender.
- Assemble. Spread both sides of each roll with the sriracha-lime mixture. Layer in cucumber, crispy tofu, drained pickled vegetables, cilantro and optional jalapeño. Serve immediately.