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.
Women First Morgantown • Find this recipe online: https://www.womenfirstmorgantown.com/crispy-tofu-banh-mi.html
A friendly note: These recipes are offered for general wellness inspiration. Individual nutrition needs and food restrictions vary; ask your healthcare professional for personalized guidance.
