Tofu Banh Mi

Preheat your oven to 400 °F. In a medium bowl, mix the sweet chili sauce and soy sauce. Put the potato starch in a separate bowl. Drain the tofu and slice it lengthwise into 8 slim rectangles. Wrap each in a paper towel and gently press for a moment to remove some of the water. Lightly season the tofu with salt and pepper.

Line a baking sheet with parchment paper. Working one-by-one, dip each piece of tofu in the soy-chili marinade. Next, coat each piece in the potato starch, dusting off any excess. Put the tofu slices on the parchment lined baking sheet about an inch apart, and bake until browned and crisp, about 15 to 20 minutes per side.

Rinse and trim the ends from the radishes. Thinly slice them and set aside. Rinse the mixed greens. Set aside.

Put the vegan mayonnaise in a small bowl. Add the liquid from the kimchi, and then roughly chop the kimchi. Add it to the bowl, and stir to combine. Cut the ciabatta in half lengthwise.

When the tofu is done baking, spread the kimchi mayonnaise on the ciabatta, and lay the crispy tofu steaks on top. Layer on the mixed greens and sliced radishes.

Serve the tofu banh mi on plates. If you have any radish slices and mixed greens leftover, toss together and serve as a salad on the side. Enjoy!