1 package firm or extra firm tofu, cut in half and then into ½ inch planks

¼ cup of cornstarch

¼ teaspoon salt

2 medium sized carrots julienned or shredded (about 2 cups)

½ daikon radish, julienned or shredded (about 2 cups)

1 ½ tablespoons of vegan fish sauce, or Braggs Aminos

2 teaspoons of seasoned rice vinegar

2 teaspoons fresh grated lime zest

1½ tablespoons lime juice

½ cup vegan mayo

2 tablespoons of sriracha or garlic chili sauce (more or less to taste)

Vegetable oil for frying

4-6 crusty French or Italian rolls, toasted-soft center removed.

½ medium sized cucumber, seeded, peeled and thinly sliced (English cukes need not be seeded or peeled)

1 medium fresh jalapeno sliced

1 cup whole cilantro leaves

Place the carrots and daikon in a bowl along with the fish sauce, vinegar, lime peel and lime juice. Toss well to coat evenly. Set aside and allow them to marinate for at least 15 minutes -up to a few hours. Below see how to sweet sour pickle overnight.

Remove the tofu from the package and wrap in a towel or paper towel to absorb excess water. Set aside.

Mix the mayo and Sriracha or chili. Adjust to your own taste.

Heat a cast iron skillet on medium, adding about a ¼ inch of vegetable oil. In a shallow dish combine the cornstarch and salt. Dredge the tofu slabs in the starch, tapping off any excess and begin frying. Cook the tofu on moderately high heat, until it is very lightly browned and crisp. Remove and drain on a paper towel. Set aside.

Begin preparing the bread. Heat your oven to 350 degrees and place the rolls on a lined baking sheet. Bake for about 6 minutes. While the bread is still warm, remove the soft interior and begin to assembling the sandwiches.

Spread the mayo on the cut sides of the rolls. Add the tofu and top with the carrots, daikon and cucumber and peppers. Top with the fresh cilantro , lightly press and enjoy!