Ideally, you will make these veggies the day before or even a few days before, but you can make them the same day you make the sandwiches.

In a large mason jar or other container with a lid, add the carrots and cucumber. Pour in the salt, sugar, vinegars, and water. If your jar isn’t filled up all the way, you can add in a bit more vinegar and/or fill it the rest of the way up with water. Set in the fridge until ready to use.

Before starting, pat your tofu try and make sure to remove any excess water.

In a shallow dish, whisk together the ginger, garlic, soy sauce, and sesame oil. Place the strips of tofu in and let it marinate for 10 minutes on each side.

Heat the sesame oil in a large skillet over medium heat. Once hot but not burning, add in the tofu and cook for 4-5 minutes on each side until it’s a nice golden brown color.

Once done, take off of the heat, sprinkle with the sesame seeds, and set aside.

Toast the bread if you wish (I didn’t).

Spread the sriracha mayo on each side of the bread.

Top with a hefty portion of the veggies, about 5 slices per sandwich of the tofu, and finish off with a few slices of jalapeño and a bit of the cilantro.

ENJOY!!

Add any leftover tofu to an airtight container and place it in the fridge for up to 2-3 days. Rewarm in a skillet on the stovetop or pop it in the microwave to reheat. Reheating tofu in the skillet will crisp it up the best.

I usually buy 1 french baguette and slice it in half for this recipe.