Prepare the do chua by adding the grated carrot and radish to a quart sized glass jar or glass bowl. Mix the vinegar, water, sugar and salt together in a large measuring cup or bowl. Stir to dissolve sugar and salt. Pour over carrot and radish, cover with lid and refrigerate for at least one hour before serving.
2 cups carrot and/or daikon radish, 1 cup rice vinegar, 1 cup warm water, 2 tablespoons cane sugar, ½ teaspoon sea salt
Bake tofu
Prepare the tofu by pressing it gently in a clean dish cloth. Then, cut into 8 flat rectangular pieces and place on a baking sheet lined with parchment paper or a silicone baking mat.
16 ounces extra firm tofu
Mix ginger, garlic, lime juice, sugar and soy sauce in bowl, then brush marinade onto tofu. Flip tofu and brush marinade onto other side. Bake at 400°F for 30 minutes, flipping tofu pieces halfway through.
2 teaspoons garlic, 2 teaspoons ginger, ½ teaspoon cane sugar, 2 tablespoons soy sauce, 2 tablespoons lime juice
Assemble sandwiches
Slice French rolls lengthwise, not cutting all the way through. Remove some of inside of the bread to make room for the filling. Then, warm in oven (which should still be warm from the tofu baking) for 60 seconds.
4 French rolls or bolillos
Spread mayo on bread, then add cucumber, jalapeño, herbs, pickled veggies and 2 pieces of tofu. Serve right away.
4 Persian cucumbers, 1 jalapeño, 2 cups fresh cilantro, 1 cup fresh mint leaves, 8 tablespoons vegan mayo, 1 cup Thai basil leaves
Notes
For plant-based, oil-free: omit mayo or use oil free mayo substitute and use oil-free whole wheat french rolls.