Tofu Bánh Mì

Combine the vinegar, water, sugar, and salt in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar and salt have completely dissolved. Remove the saucepan from the heat and let the pickling liquid cool slightly.

Peel the carrots (or scrub them well if leaving the peel on). Using a mandoline, slice them into thin ribbons, or cut them into very thin matchsticks with a knife. Thinly slice the chili pepper and the peeled shallot.

Place the carrots, shallot, and chili in a clean jar. Pour the warm pickling liquid over the vegetables, making sure they are fully submerged. Seal the jar and let them pickle for 20 to 30 minutes.

Meanwhile, press the tofu gently between paper towels or a clean kitchen towel to remove excess moisture. Cut it into slices about ½ inch (0.5 to 1 cm) thick.

Place the tofu and cornstarch in a large freezer bag (about 2½ quarts / 2.5 liters) and seal it. Gently turn and shake the bag until the tofu is evenly coated and no dry cornstarch remains.

Heat the oil in a large nonstick skillet over medium-high heat. Arrange the tofu in a single layer and cook for 3 to 5 minutes, or until the underside is golden brown and crisp. Season generously with salt, flip the slices, and cook for another 3 to 4 minutes, until the second side is golden brown and crispy.

Slice the bánh mì rolls or baguette lengthwise without cutting all the way through. Spread the mayonnaise and sriracha evenly inside the bread. Layer with the cilantro (including the tender stems), crispy tofu, and the pickled carrots, shallots, and chili. Close the sandwiches. If using a regular baguette, cut it in half before serving.