Marinate the tofu

1. Cut the pre-fried tofu into thin slices or strips.
2. In a bowl, mix the soy sauce, sugar, sesame oil, chili sauce, black pepper, and water.
3. Add the tofu and gently toss to coat. Let it marinate for 15-20 minutes while you make the pickles.

Make the pickled carrot & daikon

1. In a bowl, stir together the rice vinegar, sugar, salt, and hot water until the sugar and salt dissolve.
2. Add the julienned carrot and daikon. Let them sit for at least 15-20 minutes, then drain before using.

Cook the tofu

1. Heat the oil in a pan over medium heat.
2. Add the marinated tofu in a single layer and pan-fry for 3-4 minutes per side, until golden and caramelized.
3. Pour in any remaining marinade and simmer for 1-2 minutes, until the tofu absorbs the sauce. Remove from the heat.

Prep the fresh toppings

1. Slice the cucumber into thin spears or slices.
2. Pick the cilantro leaves and slice the chili peppers, if using.

Assemble the banh mi

1. Slice each baguette in half lengthwise. Toast it briefly if you like extra crunch.
2. Spread vegan pâté generously on both sides.
3. Layer in the spicy tofu, then the drained pickled carrot and daikon, fresh cucumber, and cilantro.
4. Top with sliced chili peppers or a drizzle of chili sauce for extra heat.

Serve and enjoy while the bread is fresh and crunchy!