Tofu Banh Mi

1. Combine soy sauce, rice vinegar, oyster sauce, maple syrup, and gochujang in a large baking dish.

2. Add tofu slices, submerge, then marinate for at least 2 hours.

3. Put grated carrot and daikon into separate containers.

4. Combine cider vinegar, salt, sugar, and pepper flake in a bowl and whisk together.

5. Pour half the pickling liquid into each carrot and daikon container. Set in the fridge.

6. Mix vegan mayo and sriracha, then set in the fridge.

7. Preheat oven to 425°F.

8. Place tofu slices on a tray and bake for 20 minutes.

9. Remove, flip slices, then bake another 15-20 minutes.

10. Remove and brush with maple syrup to glaze.

11. Slice one side of each baguette open.

12. Bake at 425°F for 10 minutes.

13. Remove and dress both sides with sriracha mayo, then layer in cilantro, cucumber, jalapeno, tofu, daikon, and carrot.